Butter Mochi (Hawaiian)

Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). It is another classic local style treat that is a hybrid of cultures. It's a mix of Filipino bibingka and Japanese mochi. Butter mochi is a mainstay at any island party. You can see why: it's like a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake. What I love about it is how it evolves over the course of twenty-four hours. The first day it's got this gorgeous, golden brown, crispy, crunchy crust that magically transforms into a soft, almost melty crust the next day.

½ cup (1 stick) butter, melted
2 cups granulated sugar
4 large eggs
1 tsp. pure vanilla extract
1 (16 oz) box mochiko flour
2 tsp. baking powder
1 (12 oz) can evaporated milk
1 (14 oz) can coconut milk

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" pan.

Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into the prepared pan and bake for one hour.

Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on a cutting board.

Makes 10 servings.