BUTTER MOCHI - Emily Kuroda (Endlings)
"A recipe from Hawaii that is now a staple at every gathering. It's gooey, buttery and the perfect comfort food!"
- 1 block Melted Butter
- 3.5 cups Mochiko
- 1 can Evaporated Milk (plus water to equal 2 cups)
- 1 tsp Vanilla
- 2 tsp Baking Powder
- 2.5 cups Sugar
- 4 Eggs
- 12 oz Coconut Milk
Melt butter, then cool.
Mix all ingredients, except coconut milk and butter. Blend well. (Mix dry and wet ingredients a little at a time).
Add coconut milk and butter.
Top with sesame seeds.
Bake in greased pan (preferably 9x13 inch) at 350 degrees for one hour.