Mochi with butter

Ingredients:

• 1 box (450 g) mochiko (sweet rice flour)
• 2 tbsp. sugar
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 2 cups whole milk
• 2 tsp natural vanilla extract
• 4 large eggs
• 1 can (400 g) coconut milk
• 110 g (8 tbsp) unsalted butter, slightly melted and cooled

Preparation:

1. Position the oven rack in the middle position and preheat to 350°F (175°C). Line the bottom and sides of a 22x32 cm baking dish with parchment paper.
2. In a large bowl, combine the mochiko, sugar, baking powder, and salt. In another large bowl, combine the milk, vanilla, eggs, and coconut milk until smooth (you can use a mixer). Combine the milk mixture with the flour mixture and knead until smooth. Stir in the melted butter until fully incorporated.
3. Pour the batter into the prepared pan and tap the pan on the countertop a few times to release any air bubbles. Bake until the mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Cool completely in the pan on a wire rack for 1 hour.
4. Carefully pull the edges of the parchment paper and place the mochi on a cutting board. Cut into approximately 20 5x7.5 cm rectangles and serve immediately or store in a tightly sealed container for up to 3 days.