Description
A delightful treat with a chewy texture and sweet coconut flavor, perfect for dessert or breakfast.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups mochiko flour
- 2 teaspoons baking powder
- 1 cup evaporated milk
- 1 cup coconut milk
- 1 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it with butter or lining it with parchment paper.
- In a large bowl, combine melted butter and granulated sugar, stirring until well mixed.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In a separate bowl, whisk together mochiko flour and baking powder, then fold the dry ingredients into the wet mixture until just combined.
- Slowly pour in the evaporated milk and coconut milk, mixing until smooth. Fold in shredded coconut if desired.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out mostly clean with a few moist crumbs.
- Allow to cool completely in the pan before cutting into squares or rectangles for serving.
Notes
For a firmer texture, let it rest overnight. Use unsalted butter for better control of sweetness, and ensure not to overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 176
- Sugar: 11g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg