Description
A delightful Hawaiian dessert featuring a creamy, custard-like center and a chewy mochi exterior, blending tradition and innovation.
Ingredients
- ½ cup Butter (softened)
- 3 cups Sugar
- 4 Eggs
- 6 oz Water
- 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 your oven to 350°.
- Grease and flour the 9×13-inch baking pan thoroughly.
- Using an electric mixer, beat the softened butter and sugar together until light and fluffy.
- Add the eggs and continue beating until fully combined.
- Combine the can of coconut milk with water to achieve a total of 2 cups.
- Mix 4 ounces of water into the evaporated milk until it reaches 2 cups.
- Pour all the milk and water mixture into the creamed butter and egg mixture.
- Add the mochiko flour, baking powder, and vanilla. Stir until well combined.
- Pour the batter into the prepared pan. Sprinkle toasted sesame seeds on top if desired.
- Bake at 350° for 1 hour.
- Allow the mochi to cool completely before cutting it into squares for serving.
Notes
Use high-quality coconut milk for a more pronounced flavor. Experiment with toppings like shredded coconut or fruit.