Butter Mochi

Butter Mochi Recipe - as seen on hawaiian airlines

Ingredients:

• 1 stick 4oz unsalted butter
• 1 ½ cups sugar
• 4 eggs at room temperature
• 1 lb. mochiko sweet rice flour 
• 1 tablespoon baking powder, sifted
• ¼ teaspoon salt
• 3 cups whole milk
• 1 can (15oz) coconut milk

Directions:

1. Preheat the oven to 325 degrees.
2. In a mixer with a paddle attachment, or hand mixer, mix butter and sugar together. Increase speed to medium and cream for 8 minutes. Butter and sugar should turn light colored, creamy, & fluffy.
3. Add eggs, one by one, then lower speed and add mochiko, baking powder and salt, incorporate.
4. Lastly, add milks, stopping briefly to scrape down sides of the bowl. 
5. Pour into a greased cake pan, and bake for 1 hr. Checking at the 45 minute mark by inserting a cake tester. Tester should come out moist but no raw clumps of batter attached. 
6. Let cool, preferably overnight, butter mochi is best after resting. 
7. ENJOY!