butter mochi

the texture on these babies are amazing.
i’m usually a center of the brownie pan person, but with these, i love the ends and corners! it’s crispy all around with a chewy center, and the ratio and textures are pretty much....perfect. pro tip: make sure to enjoy these once they have fully cooled to enjoy the texture to the max. i’ve often snacked on a piece or two before they’ve fully cooled, and the texture haven’t mastered its mochi level yet. but trust me, it’s worth the wait!

i baked these at a friend’s place and it was so doable: simple ingredients, minimal kitchenware needed (you don’t need a hand or stand mixer for this!), and straight forward cooking time. s/o to rachel for being my hand model!

ingredients

2 cups mochiko flour
1 cup sugar
1 tsp baking powder
14 oz coconut milk
1/2 cup milk
2 eggs
1 tsp vanilla extract
5 tbsp butter, melted

instructions

1. preheat oven to 375F.
2. combine wet ingredients: milks, eggs, melted butter, and vanilla extract.
3. in a separate bowl, combine all dry ingredients: mochiko, baking powder, and sugar.
4. slowly combine dry with wet ingredients, mix until well combined.
5. bake in a square 8x8 pan or a 2 qt pyrex for 1 hr.
6. cool slightly before cutting. 
7. and cool fully before eating!