Coconut Mochi

By kayjayjohnson

Ingredients

• optional:
• 1/2 cup butter
• 4 eggs
• 3 cups sugar
• 4 cups mochi flour (you will need two boxes of mochiko)
• 3 teaspoons baking powder
• 1 can coconut milk (12 oz.) - add water to make 2 cups
• 1 can (13 oz.) evaporated milk - add water to make 2 cups
• 2 teaspoons vanilla
• 1 teaspoon coconut extract
• 2 cups sweetened shredded coconut

Preparation

Step 1

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch, 2 - 9 x 9 inch baking pans or cupcake tins.

Cream together butter, eggs and sugar.

Add mochiko, baking powder coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and (optional) 1 teaspoon coconut extract, as well as 1 cup shredded coconut. Top with more shredded coconut.

Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn.