Butter mochi is a variation of Japanese mochi (a sweet rice cake that is traditionally made by pounding short grained rice into a paste and then molded into shapes). Imagine a sweet and chewy pound cake-like dessert that has a sugary crust and is guaranteed to be a tasty treat!
Place butter in a microwave safe bowl and melt in microwave on 50% power for 30-60 seconds. Set aside and allow to cool to room temperature
Oil the 9"x13" baking dish with the leftover butter wrapper or with cooking spray. Set aside.
In a medium bowl, combine the mochiko flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the eggs, milk, coconut milk, butter, and vanilla extract.
Carefully pour half of the wet mixture into the dry mixture and whisk until combined. Pour the second half of the mixture and whisk until fully incorporated.
Pour the mixture into a 9” x 13” baking dish and gently tap the dish on the counter a few times to release any air bubbles. Bake for 60 minutes or until golden brown and a toothpick comes out clean. Once finished cooking, allow the butter mochi to cool completely before slicing into pieces. I typically cut into 4 rows and 5 columns resulting in 20 pieces.