Easy Simple Hawaiian Butter Mochi

Check ingredients as you prepare them. These checks stay on this page.

• 3 cups glutinous rice flour (aka Mochiko flour)
  Ingredient note

  Source: 3 cups glutinous rice flour (aka Mochiko flour)
• 1 cup white granulated sugar
  Ingredient note

  Source: 1 cup white granulated sugar
• 1 ½ tsp baking powder
  Ingredient note

  Source: 1 ½ tsp baking powder
• 1/8 tsp salt
  Ingredient note

  Source: 1/8 tsp salt
• 400 ml coconut milk (canned, light or whole fat will work )
  Ingredient note

  Source: 400 ml coconut milk (canned, light or whole fat will work )
• 1 ½ cup water
  Ingredient note

  Source: 1 ½ cup water
• 7 tbsp butter (melted & cooled or sub with vegan butter or neutral tasting oil)
  Ingredient note

  Source: 7 tbsp butter (melted & cooled or sub with vegan butter or neutral tasting oil)
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 2 teaspoons vanilla extract
  Ingredient note

  Source: 2 teaspoons vanilla extract

1. Preheat the oven to 375 degrees F. Grease or line a deep 9 x 9 seamless baking pan with parchment paper. If you're using a muffin pan, grease it or line it with muffin cups.
2. In a large bowl, sift your dry ingredients. Whisk them together until well combined.
3. In another bowl, mix together your wet ingredients mixing in the egg lasts so the butter does not cook the eggs.
4. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
5. Pour the batter into the baking dish or muffin tin.
6. If using a baking pan, bake for 60-65 minutes on the middle rack. If using a muffin tin, bake for 40-45 minutes on the middle rack. Bake until a toothpick inserted in the center comes out clean.
7. Transfer cake to a wire rack to cool.
8. Allow this to cool completely before slicing with a wet knife. Enjoy!