Crispy Butter Mochi

Ingredients

• 454 g glutinous rice flour (also known as sweet rice flour or Mochiko)
• 1.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter (melted and cooled)
• 4 large eggs (room temperature)
• 12 oz evaporated milk (one standard can)
• 13.5 oz coconut milk (one standard can, full fat preferred)
• 1 tbsp vanilla extract
• sweetened condensed milk (for drizzling (optional))

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or line with parchment paper.

2. 2

   In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt until well combined.

3. 3

   In a separate medium bowl, whisk the eggs. Add the melted butter, evaporated milk, coconut milk, and vanilla extract, whisking until the wet mixture is smooth.

4. 4

   Gradually pour the wet ingredients into the dry ingredients. Whisk continuously until the batter is completely smooth and no lumps remain.

5. 5

   Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary.

6. 6

   Bake for 50 to 60 minutes, or until the top is deep golden brown and the edges are very crispy. The center should be set but still have a slight bounce.

7. 7

   Remove from the oven and allow the mochi to cool completely in the pan. This is crucial for the texture to set properly.

8. 8

   Once cooled, slice into squares. For serving, you may drizzle with sweetened condensed milk as mentioned in the transcript.

Notes

The creator emphasizes that this version has a higher egg count to achieve a 'custardy' and 'lighter' interior compared to traditional dense butter mochi. To ensure the signature crispy exterior, do not underbake; wait for a deep golden color.

Nutrition per serving

• dessert
• snack
• mochi
• butter mochi
• baked
• gluten-free
• sweet
• asian-fusion