Butter mochi with coconut

Name: Butter mochi with coconut
Prep time: 15 h
Cook time: 50 min
Total time: 15 h 50 min
Yield: 8
Cuisine: en
Ingredients: 4 cups mochiko (sweet rice flour); 2 1/4 cup granulated sugar; 3/4 cup powdered sugar; 2 teaspoons baking powder; 4 eggs, beaten; 3/4 cup melted butter; 1 can coconut milk (approx. 12 oz.); 1 can evaporated milk; 1 tablespoon coconut extract; 2 cups sweetened shredded coconut, 1 cup for the batter, 1 cup for the topping

Other

8 servings

15 hours

50 min

Very Easy

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Ingredients

Number of serving: 8

4 cups mochiko (sweet rice flour)

2 1/4 cup granulated sugar

3/4 cup powdered sugar

2 teaspoons baking powder

4 eggs, beaten

3/4 cup melted butter

1 can coconut milk (approx. 12 oz.)

1 can evaporated milk

1 tablespoon coconut extract

2 cups sweetened shredded coconut, 1 cup for the batter, 1 cup for the topping

Preparation

Mix together dry ingredients in large mixing bowl. Mix all liquids together in a separate bowl.
Add liquid ingredients to dry ingredients. Blend until smooth. Add 1 cup of coconut flakes.
Pour into greased 9 x 13, or 2 square cake/brownie pans.
Bake at 325 degrees for 50 minutes then sprinkle the remaining coconut onto the top.
Bake for about 5-10 more minutes, or until golden brown. Cool and cut into pieces.

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