Butter Mochi by Alana Kyser

Ingredients:
4 large eggs
2 tsp vanilla extract
2 cups skim milk
One 1-pound box mochiko sweet rice flour (see notes at bottom)
2 cups sugar
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, melted
One 13 1/2-ounce can coconut milk
1/2 cup unsweetened shredded coconut
A few pinches of flaky salt (optional)

Directions:
Preheat the oven to 350 F. Grease a 9 by 13-inch baking pan with butter or oil.

• In a medium bowl, whisk together the eggs, vanilla, and milk. 
• In another large bowl, whisk together the mochiko, sugar, baking powder and kosher salt. 
• Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. 
• Add the melted butter and coconut milk and mix until fully incorporated. 
• Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles to the surface. 
• Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.
• Bake until the mochi is set and golden brown on top, ~1 hour. 
• Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. 

Store in an airtight container at room temperature for up to 3 days.