BUTTER MOCHI

This recipe is the BEST butter mochi recipe!  It's so onolicious that it is worthy of an hana hou

("one more time")  

I receive lots of compliments whenever I make it for parties, for work, for my family.  

The best part is it is quick, easy, bakes in one 9x13" pan, and you don't need to refrigerate it.  

1/2 cup butter, melted and cooled
1 box Mochiko flour (16 oz)
2 1/2 cup sugar
1 tsp baking powder
3 cups milk (I use 2% or 1%)
5 eggs, beaten
1 tsp vanilla
1 cup shredded or flaked coconut

Preheat oven to 350 degrees.
Melt butter and cool.
Combine Mochiko, sugar and baking powder,  Combine remaining ingredients to the dry mixture.
Pour into 9x13" pan and bake for one hour.
Cool and cut into squares.  I find using a plastic knife to cut the butter mochi is easiest so the knife won't stick to the mochi.  This does not need to be refrigerated.  It will last 2-3 days in moderate temperature.