Hawaiian Butter Mochi

Makes 20 pieces

prepPreheat oven to 350°F / 175°C
prepCoat a 9×13-inch baking pan with butter or oil
prepMelt 1 stick unsalted butter
1 lb / 450 g mochiko flour	Whisk dry ingredients	Combine wet into dry, stir until smooth	Add melted butter & coconut milk, mix smooth	Pour into pan, rap to remove air bubbles	Top with shredded coconut & flaky salt	Bake 350°F / 175°C, 60–70 min	Cool completely, slice into 20 pieces
2 cups / 400 g granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
2 cups / 480 ml milk	Whisk wet ingredients
4 large eggs
2 tsp vanilla extract
1 stick / 115 g unsalted butter, melted
1 (13.5 oz / 400 ml) can unsweetened coconut milk
1/2 cup / 40 g unsweetened shredded coconut
A few pinches flaky salt (optional)

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