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

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

Preparation

Preparation15 hours

Cook time50 min

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.