Butter Mochi
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This is a very delicious dessert using mochiko flour (a rice flour, which is gluten free). While it is not a traditional mochi, it is named so because of the flour. I had no part in naming the recipe.
Sorry, editing glitch -- left in a part that shouldn't have been there and cut out when I added the vanilla.
1 lb. mochiko flour
1/3 cup butter (softened to room temp)
2-1/4 c. sugar
4 eggs
2 t. baking powder
1 t. vanilla
1 12-oz. can evaporated milk (pour in measuring cup and add water to equal 2 c. liquid)
1 13.5-oz. coconut milk
Cream butter and sugar in mixing bowl. To evaporated milk, add water to make 2 cups of liquid. Add liquid and rest of ingredients into the mixing bowl and stir well for a smooth batter. Pour into lightly greased or sprayed 9x13 inch pan. Bake at 350 degrees for one hour. Cool and cut with a plastic knife.
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