Butter Mochi

3 ½ cups sweet rice flour (mochiko)

2 ½ cups white sugar

2 tablespoons baking powder

5 eggs

1 teaspoon coconut extract

1 teaspoon vanilla extract

2 cups milk

1 (14 ounce) can coconut milk

½ cup melted butter

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.

Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.

Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.