Quiet simply this is my families new favourite dessert. Lucy’s friends and teachers at daycare also love it! Not too sweet, nice and chewy, and so so addictive. This is worth a try!

BUTTER MOCHI WITH PEANUT AND COCONUT

makes 12-24 squares (depending on the size you choose to cut them)

1/2 cup butter, melted
4 eggs
1 can coconut milk
1 can evaporated milk
1 tsp vanilla extract
14-16oz bag glutinous rice flour *see note below recipe
2 cups cane sugar (coconut sugar also works great!)
2 tsp baking powder
1/3 cup shelled peanuts
1/3 cup coconut flakes, large flakes or shredded, unsweetened
coarse sea salt

1. Preheat oven to 350 degrees fahrenheit. Grease a 19 x 13 inch baking dish with butter.

2. Combine all ingredients except peanuts, coconut, sea salt in a large mixing bowl. Combine until smooth.

3. Pour into greased baking pan and pour batter in. Spread out batter into an even layer and top with peanuts, coconut, and sea salt.

4. Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.

5. Let cool before cutting into 12-24 pieces. Keep covered and refrigerated.

*For the glutinous rice flour I have used both the Erawan Sweet Glutinous Rice Flour 400g (14.1oz) and the Blue Star Koda Farms Mochiko Sweet Rice Flour 1 lbs (16oz) and both work fine with no additional changes to the recipe. I usually just use the one that I can find for the cheapest.

Leave a comment, and don’t forget to tag your pictures #SHUPESSOUPS on instagram. I am excited to hear from you. Happy growing and cooking!

Byeee,
Morgan