Joanne Chang and Butter Mochi
Joanne Chang, celebrated for her bakery Flour Bakery and her book Pastry Love, shares a delightful butter mochi recipe. Her take on this dessert emphasizes ease and versatility. Joanne’s recipe features coconut milk, shredded sweetened coconut (optional), and vanilla bean paste for a touch of elegance. For those who want to try it, here’s a simplified version of her recipe:
Ingredients
- 4½ cups mochiko glutinous rice flour
- 1 can 13.5-14 oz full-fat coconut milk
- 1½ cups whole milk
- 1⅘ cups sugar
- ½ cup unsalted butter melted
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- ¾ cup sweetened shredded coconut optional
Instructions
- Preheat your oven to 350°F and butter a 9x13-inch baking pan.
- Mix all ingredients in a large bowl until smooth. Let the batter rest for 15 minutes.
- Pour into the pan and bake for 1 hour 10-20 minutes, or until golden and firm.
- Cool, cut into squares, and serve!