Active Time

　　15 min

　　Total Time

　　3 3/4 hr (includes cooling)

　　Butter Mochi

　　This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

　　

Ingredients

Makes 24 squares

　　3 cups mochiko* (sweet rice flour; 1 lb)

　　2 1/2 cups sugar

　　2 teaspoons baking powder

　　1/4 teaspoon salt

　　2 (14-oz) cans unsweetened coconut milk (not low-fat)

　　5 large eggs

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　1 teaspoon vanilla

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.

　　

Step 3

Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.

　　Cooks' note:

　　Mochi keeps, covered and chilled, 3 days.

　　*Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).