Description
A delightful dessert that combines the flavors of coconut with a chewy mochi texture, reminiscent of sunny beach days in Hawaii.
Ingredients
- ½ cup Butter (softened)
- 3 cups Sugar
- 4 Eggs
- 6 oz Water (as noted in instructions)
- 1 (12 oz) can Evaporated Milk
- 1 (13.66 oz) can Coconut Milk
- 4 cups Mochiko (sweet rice flour)
- 3 tsp Baking Powder
- 2 tsp Vanilla
- Toasted Sesame Seeds (optional, for topping)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Using an electric mixer, beat the softened butter and sugar until light and fluffy.
- Add the eggs and beat until fully mixed with the butter and sugar.
- Combine the can of coconut milk with water to make 2 cups. Pour the coconut mixture into a measuring cup.
- Add 4 ounces of water to the 12 oz can of evaporated milk to bring it to a total of 2 cups.
- Incorporate all of the milk and water mixture, mochiko flour, baking powder, and vanilla into the creamed egg mixture. Mix until well combined.
- Pour the batter into the prepared baking pan. If desired, sprinkle toasted sesame seeds on top for extra flavor.
- Bake at 350°F for 1 hour.
- Once baked, allow the mochi to cool completely before cutting it into squares for serving.
Notes
Let the mochi cool completely for the best texture before cutting. Experiment with different ratios of coconut milk and evaporated milk to adjust flavor richness.
