Blueberry Butter Mochi
This is my version of Butter Mochi
There are several out there but I like this texture.
Many use 6 eggs 4 is really plenty.
1 Box Mochiko (Sweet Rice Flour)
2 teaspoon baking powder
1/2 cup coconut (the dried one not the sweetened one, I get the desiccated one at Whole Foods or Asian Market)
1 and 1/2 cubes of real butter (room temp)
1 cup sugar (If using C and H Stevia Light use a heaping 1/2 cup)
1/4 cup of dark brown sugar
4 eggs (room temp)
1 Tablespoon of Vanilla extract
1 can coconut milk (any kind but not coconut cream)
1/4-1/2 cup of milk or half and half on standby ( only use if needed)
Mix all together in bowl with mixer until well combined and then for 2 minutes on medium speed. The batter should be thick but not too thick like heavy pancake batter.
Pour into greased 9 X12 baking pan.
I put a few blueberries on half of the side in the pan (optional)
Bake 30-40 minutes until golden brown.