1 stick unsalted butter
1 lb mochiko flour (glutinous rice flour)
2 cups granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
2 cups milk
4 large eggs
2 tsp vanilla extract
1 can unsweetened coconut milk
1/2 cup unsweetened shredded coconut
Use vegan butter and non-dairy milk.
To replace the eggs, whisk together 4 tbsp per 1 egg OR ground chia OR flaxseeds with 12 tbsp (3 per egg) of water until fully absorbed and thickened OR use 4 tbsp of soy lecithin OR about 12 tbsp aquafaba
Glutinous sweet white rice flour is naturally gluten free
Turn the oven to 350F. Coat a 9x13-inch baking pan with butter or oil. Melt your butter.
Place the flour, granulated sugar, baking powder, and kosher salt in a large bowl and whisk to combine.
Place milk, eggs, and vanilla extract in a medium bowl and whisk to combine.
Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
Pour the mixture into the prepared pan and wrap the pan on the counter a couple of times to bring any air bubbles to the surface. Evenly sprinkle 1/2 cup shredded coconut on top of the mixture, 1 handful at a time.
Bake until the mochi is set and golden brown on top, about 60-70 minutes.
Let it cool before cutting. Set the pan on a wire rack and let cool completely. Slice into rectangles, using a plastic knife to minimize sticking. Cut into about 2 1/2-inch pieces. Top with powdered sugar if desired, serve and enjoy!