Yield: 20-ish servings, depending on how you cut ‘em
- 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.
- 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.
- Heat oven to 350°F. Grease and line a 9" x 13" baking dish with parchment paper; set aside.
- In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together cooled taro milk, eggs, and vanilla.
- 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.
- Add coconut milk and melted butter, mixing until smooth. Mix in (optional) purple food colouring.
- 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.
- Bake for 60 minutes. Butter mochi is done when it’s set and golden brown.
- Transfer pan to a wire rack and allow to cool completely.
- Remove butter mochi from pan by pulling up on the parchment paper, then cut into pieces.