Butter Mochi

Butter mochi is a staple at island parties for good reason: it's a delightfully chewy, slightly sticky, and perfectly dense coconut-custard rice cake. One of the best things about it is how its texture changes over time. On the first day, it boasts a beautiful, golden brown, crispy crust, which softens into a nearly melty texture by the next day. Although you can halve the recipe if needed, you might find yourself wanting to make the full amount after tasting it!

Yield: Makes 20 pieces

Ingredients:

• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups skim milk
• 1-pound box mochiko flour
• 2 cups sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, melted
• 13 ½-ounce can coconut milk
• ½ cup unsweetened shredded coconut
• A few pinches of flaky salt (optional)

Instructions:

1. Preheat the oven to 350°F and grease a 9x13-inch baking pan with butter or oil.

2. In a bowl, whisk together the eggs, vanilla extract, and milk. In a larger bowl, combine the mochiko flour, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until well mixed. Add the melted butter and coconut milk, then mix until fully combined. Pour the batter into the prepared pan, tapping the pan on the counter a few times to release any air bubbles. Evenly sprinkle the shredded coconut on top, being careful not to shake the pan too much. Optionally, add a few pinches of flaky salt.

3. Bake for about 1 hour, or until the mochi is set and golden brown on top. Let the pan cool on a wire rack completely before slicing into rectangles. Use a plastic knife to cut into twenty 2 ¼ x 2 ½-inch pieces to prevent sticking. If the knife sticks, rub it with a little butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.