Butter Mochi Recipe

Hi guys!
It’s hard to deny a chewy cookie, chewy brownies, chewy…
CHEWY yes, it seems that chewy just makes everything taste better.
I’m also a fan of chewy food as well.
Have you ever had any rice cakes? Not the popped kind, but those rice cakes that are dense that has been made out of pounded sticky rice or glutinous rice powder.
I also like cake. But chewy cake doesn’t really seem to come together. Cake is supposed to be fluffy and flaky and moist. (Yes I do hate the word moist as well but there is no other way to replace this word). However, it seems that it is possible in some cultures. In Hawaii, they make this Butter Mochi recipe. It’s basically like pound cake but made out of glutinous rice flour. It is definitely delectable. So I suggest you to try!
Enjoy!

Butter Mochi
2 cups milk
1 can coconut milk
1 stick unsalted butter, melted
5 large eggs
1 tablespoon vanilla extract
1 1/2 cups sugar
2 cups (16 oz or one box) mochiko flour
2 tsp baking powder

1. Preheat oven at 350 degrees.
2. Whisk together milk, coconut milk, melted butter, eggs, and vanilla extract in a large bowl. In a separate bowl, sift together sugar, mochiko flour, and baking powder.
3. Gently mix together wet and dry ingredients until fully incorporated. There may be a few lumps, but if mixed for a few more seconds should dissolve on their own.
4. Pour into a lightly greased 9×12 baking dish.
5. Bake for 1 hour at 350 degrees, until brown at the edges and golden brown on top. Sometimes it needs extra time, especially if you like the edges to be particularly crispy. The batter will also rise significantly, but will settle after cooling.

Whatchya think?