Taro & Coconut Butter Mochi

Yield: 20-ish servings, depending on how you cut ‘em

Ingredients

• 2 cups (454g) whole milk
• 2 packets Boba Fide Taro Milk Tea Mix
• 1 lb (454g) mochiko flour*
• 1 ½ cups (297g) granulated sugar
• 2 tsp baking powder
• ½ tsp kosher salt
• 4 large eggs, room temp
• 2 tsp vanilla extract
• 1 can (13.5 oz / 403ml) unsweetened coconut milk
• ½ cup (113g) unsalted butter, melted & cooled slightly
• purple gel food colouring, optional
• ½ cup (43g) unsweetened shredded coconut
• flaky sea salt

*This can also be called sweet or glutinous rice flour. Our favourite brand is Koda Farms.

Directions

1. First things first, make taro milk. In a medium pot over medium heat, warm milk, stirring occasionally. When a few bubbles appear, remove from heat and whisk in taro milk tea mix until completely dissolved. Allow to cool to room temperature.
2. Heat oven to 350°F. Grease and line a 9" x 13" baking dish with parchment paper; set aside.
3. In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
4. In a medium bowl, whisk together cooled taro milk, eggs, and vanilla.
5. Make a well in the centre of the flour mixture, then pour in liquid mixture. Using a silicone spatula, mix until combined, making sure to incorporate all sneaky, hidden pockets of flour.
   NOTE: You want to mix out all lumps. Mochiko is gluten-free, so no need to worry about overmixing or developing too much gluten.
6. Add coconut milk and melted butter, mixing until smooth. Mix in (optional) purple food colouring.
7. Pour batter into baking dish. Tap pan on counter quite a few times to release air bubbles. Sprinkle shredded coconut and flaky sea salt on top.
8. Bake for 60 minutes. Butter mochi is done when it’s set and golden brown.
9. Transfer pan to a wire rack and allow to cool completely.
10. Remove butter mochi from pan by pulling up on the parchment paper, then cut into pieces.

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Adapted from: Alana Kysar