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Saturday, April 20, 2013

Butter Mochi

Makes 24
3 cups mochiko (sweet rice flour)
2 1/2 cups sugar
2 teaspoons baking powder
Two 12-ounce cans coconut milk
5 large eggs
4 ounces melted butter
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.
Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.
In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.
Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.

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