Ingredients
nonstick cooking spray,for greasing
½cupunsalted butter
1½cupsgranulated sugar
4large eggs,room temperature
1½tspvanilla extract
1½tspbaking powder
16ozglutinous rice flour
12ozevaporated milk
14ozcoconut milk
1cuppowdered sugar
3tbspcoconut milk,plus more if needed
½cupunsweetened coconut,shredded, toasted
Preparation
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated.
Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
Transfer the batter to the prepared baking dish and spread in an even layer.
Bake for 45 to 50 minutes, until golden brown.
Let the butter mochi cool to room temperature in the pan.
Whisk together the powdered sugar and coconut milk until smooth and thick. Gradually add more coconut milk, 1 tablespoon at a time, if needed.
Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut.
Slice into small squares, serve, and enjoy!
