Buttery Chewy Mochi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 teaspoon fine kosher salt
02 -
2 teaspoons baking powder
03 -
2 cups granulated sugar
04 -
1 pound mochiko (glutinous sweet rice flour)
→ Wet Ingredients
05 -
2 teaspoons vanilla flavoring
06 -
1 stick unsalted butter, melted, with extra for greasing your pan (8 tablespoons)
07 -
A can of coconut milk, unsweetened, 13.5 ounces
08 -
2 cups milk, use the type you like best
09 -
4 large eggs
→ Topping
10 -
Unsweetened shredded coconut, 1/2 cup
11 -
Optional: flaky sea salt, sprinkled lightly
# Instructions:
01 -
Turn the oven on to 350°F and arrange the rack so it's in the middle. Prepare your 9x13-inch baking dish by greasing it with butter or oil. While you're at it, melt the butter so it's ready.
02 -
Take a large bowl and whisk together the granulated sugar, baking powder, salt, and sweet rice flour until it's well combined.
03 -
In a medium bowl, blend the eggs, vanilla flavoring, and milk together until smooth.
04 -
Pour the liquids into the dry mix bowl and stir it using a wooden spoon until it's evenly mixed. Add the melted butter and coconut milk, then keep mixing until the batter’s smooth with no clumps.
05 -
Pour the batter into the greased pan. Gently tap the dish on your counter a few times to pop any bubbles hiding in the batter.
06 -
Cover the surface of the batter with shredded coconut, spreading it out evenly. If using flaky salt, sprinkle it lightly over the top—be gentle to keep the topping from moving around.
07 -
Place the pan in the oven and bake for about 60-70 minutes until the top is golden and the texture is set.
08 -
Let the pan rest on a wire rack until it’s completely cool, which takes about an hour. Once it's cooled, cut it into 20 pieces using a greased plastic knife so it doesn’t stick.
# Notes:
01 -
Plastic knives work great for cutting since they prevent sticking.
02 -
Look for mochiko—it's also called sweet rice flour.
03 -
Grease your knife with a bit of oil or butter if sticking becomes an issue while slicing.