Not like the light, chewy Japanese mochi you might have seen before, this Pacific Islander dessert is rich and decadent treat.
Coconut Butter Mochi
This coconut butter mochi is my take on the Indonesian/Filipino dessert Bibingka (bee-bing-kah). Bibingka is a baked coconut rice cake usually eaten for breakfast, or for dessert around the holiday season. It is traditionally cooked in clay pots lined with banana leaves. It is served either hot or warm.
Ingredients
4 large eggs
2 tsp. vanilla extract
1 can (12 oz.) evaporated milk
1 can (11.6 oz.) coconut sweetened condensed milk
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1, 16 oz. box Mochiko (sweetened rice flour)
½ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
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1, 13.5 oz. can coconut milk
½ cup (1 stick) unsalted butter, melted
½ cup unsweetened shredded coconut flakes
Method
Preheat the oven to 350 degrees fahrenheit, and prepare your 9x13 inch baking dish with butter/oil. (I also added a sheet of parchment paper.)
In a bowl, combine the eggs, vanilla extract, evaporated milk, and the coconut sweetened condensed milk. Whisk to combine, then set aside.
3. In a second larger bowl, add all of the dry ingredients. Then whisk the rice flour, sugar, baking powder, and salt.
4. Once the dry ingredients are well mixed, take the bowl with the egg/milk mixture and pour into the larger bowl with the dry ingredients.
5. Whisk the two together to combine. Mix until there are no more flour lumps, and you have a nice homogenous mixture, set aside. (It will be a bit thick.)
6. While your batter is resting on the side, melt the stick of unsalted butter. Once melted, add the butter and the whole can of coconut milk. Whisk to combine.
7. Give the batter one more good mix to make sure everything is well incorporated.
8. Pour the batter into the prepared baking dish.
9. Give the pan a couple of taps on the counter to release any possible air bubbles.
10. After the bubbles are popped, evenly cover the top with the unsweetened coconut flakes. Be careful to not shake the pan too much at this point!
11. Place the pan into the preheated oven, and bake for about 1 hour. Everyone’s oven is different so this time might differ. (My mochi took about 45-50 minutes, but keep an eye on it!)
*What you are looking for are the edges to be browned, and when you poke the center with a toothpick, it comes out clean!
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