Hawaiian Butter Mochi

I was inspired to try making Hawaiian Butter Mochi when I noticed that Trader Joes was selling the mix in their stores. I decided to make these from scratch by following a recipe instead and they turned out fantastic! 

Hawaiian Butter Mochi

(Source: Wild Wild Whisk)

4 oz unsalted butter - melted

2 cup granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

1 can evaporated milk (12 oz)

1 can unsweetened coconut cream (13.5 oz)

1 box of mochiko (16 oz)

2 teaspoon baking powder

1 cup unsweetened shredded coconut

Extra butter for pan

Preheat oven to 350°F. Butter a 9”x13” baking pan. Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine. Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth. Stir in mochiko and baking powder and mix until completely smooth. Fold in the shredded coconut. Pour the mixture into the prepared pan and bake for 55 -75 minutes until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached. Allow to cool completely before cutting and serving. Sprinkle coconut flakes over the top if desired.