Butter Mochi with Coconut


1/2 cup butter
4 eggs
3 cups sugar
4 cups rice flour (I used Clubhouse brand)
3 tsp baking powder
1 can (13.5 oz.) coconut milk - add water to make 2 cups
1 can (12 oz.) evaporated milk - add water to make 2 cups
2 tsp vanilla
2 cups sweetened shredded coconut


Preheat oven to 350 degrees F.

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

Cream together butter, eggs and sugar.

Add rice flour, baking powder, coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and 1 cup shredded coconut. Top with the remaining shredded coconut.

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

This recipe is also linked on...

Sweet Indulgences Sunday
Crazy Sweet Tuesday
Gluten-Free Wednesday
Sweet Tooth Friday
Food on Friday: Go Asian
Sweets for a Saturday


Kim McCallie said...

These look absolutely delicious! I love toasted coconut - it's just beautiful to me. Thanks for sharing on Sweet Indulgences Sunday.

Dorothy @ Crazy for Crust said...

I love coconut and I think I would love these bars! They sound awesome. Thanks for sharing on crazy sweet Tuesday!