Butter Mochi

🥘 Ingredients

• baking powder
  2 teaspoons
• butter (unsalted, 84 grams, melted and cooled, plus more for greasing the pan)
  6 tablespoons
• coconut milk (unsweetened, 13.5-ounce, scant 3 1/2 cups)
  2 cans
• confectioners’ sugar (cups/219 grams, packed)
  1 1/2
• eggs (large)
  4
• food coloring (pink or red) (optional)
• mochiko (453 grams, sweet rice flour, like Blue Star brand)
  3 cups
• passion fruit pulp or purée (see Tip)
  2-4 tablespoons
• pure vanilla extract
  1 tablespoon
• salt (fine sea)
  1/2 teaspoon
• sugar (granulated, 416 grams)
  2 cups

🍳 Cookware

• cake pan
• bowl
• stand mixer
• pan
• wire rack

1. 1

   Gather passion fruit pulp or purée , pure vanilla extract .

   passion fruit pulp or purée: 2-4 tablespoons (see Tip), pure vanilla extract: 1 tablespoon
2. 2

   Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan , then line the bottom and sides with parchment paper.

   butter: 6 tablespoons (unsalted, 84 grams, melted and cooled, plus more for greasing the pan)
3. 3

   Whisk the mochiko , baking powder and salt in a medium bowl . Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk , then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan , then tap it against the counter to get rid of any air bubbles.

   mochiko: 3 cups (453 grams, sweet rice flour, like Blue Star brand), baking powder: 2 teaspoons, salt: 1/2 teaspoon (fine sea), eggs: 4 (large), sugar: 2 cups (granulated, 416 grams), coconut milk: 2 cans (unsweetened, 13.5-ounce, scant 3 1/2 cups)
4. 4

   Bake until golden brown and crackly, ⏱️ 1 hour ⏱️ 15 minutes to ⏱️ 1.5 hours . When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack . Use the parchment paper to slide the cooled mochi out of the pan.
5. 5

   The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring . Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.

   confectioners’ sugar: 1 1/2 (cups/219 grams, packed), food coloring (pink or red)
6. 6

   Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.