Ingredients
Cooking spray
1 block of butter, melted
1 cup of sugar
2 eggs, beaten
1 12 oz can of evaporated milk
1/2t vanilla
1 cup mochiko
1 ½t baking powder
A couple of handfuls (about ½ cup) of unsweetened shredded coconut
1 block of butter, melted
1 cup of sugar
2 eggs, beaten
1 12 oz can of evaporated milk
1/2t vanilla
1 cup mochiko
1 ½t baking powder
A couple of handfuls (about ½ cup) of unsweetened shredded coconut
What To Do
Pre-heat over to 350°F. Lightly coat 8" x 8" Pyrex pan with cooking spray.
Mix butter, sugar, eggs, evaporated milk and vanilla together in a bowl. In a separate bowl, sift together baking powder and flour. Add dry to the wet and mix well. Add shredded coconut and mix one last time.
Pour into an 8" x 8" Pyrex baking pan. Bake at 350°F for 45 minutes. Top should be golden brown.
Cool completely. Cut into squares, ideally with a serrated knife, but a straight knife is fine too.
Rinse off the knife between cuts so it doesn’t stick to the mochi.
Mix butter, sugar, eggs, evaporated milk and vanilla together in a bowl. In a separate bowl, sift together baking powder and flour. Add dry to the wet and mix well. Add shredded coconut and mix one last time.
Pour into an 8" x 8" Pyrex baking pan. Bake at 350°F for 45 minutes. Top should be golden brown.
Cool completely. Cut into squares, ideally with a serrated knife, but a straight knife is fine too.
Rinse off the knife between cuts so it doesn’t stick to the mochi.
Notes
- Mochi is inherently sticky, so you can’t test the done-ness by poking it with a toothpick. No matter what, it will stick. Have faith it will be cooked in 45 minutes.
- This recipe is from a friend who went to Punahou. Yes, I have friends (and cousins) who went to Punahou. No, none of them are Barack Obama.
