Brown Sugar Butter Mochi Bars

Step 1

Preheat oven to 350°F (177°C). Lightly grease and line a 9 x 9-inch square baking pan with parchment paper. Butter the parchment paper. Set aside.

Step 2

In a medium bowl, whisk together sweet glutinous rice flour, tapioca starch, baking powder, and salt until no lumps remain.

Step 3

In a large microwave-safe measuring cup, add the butter and milk. Microwave at 10-second intervals until butter is melted. Whisk in the canned coconut milk until well combined.

Step 4

In a large bowl, whisk together the Redpath® Dark Brown Sugar, eggs, and vanilla extract until smooth and creamy.

Step 5

Whisk the liquid ingredients into the sugar mixture until well combined. Sift in a fourth of the dry ingredients and whisk until smooth. Repeat with the remaining dry ingredients. Cover and rest batter to allow starches to hydrate; 15 minutes.

Step 6

With a large rubber spatula, gently stir batter and pour it into the prepared baking pan. Tap several times on the counter to remove air bubbles.

Step 7

Sprinkle the top of the batter with shredded coconut. Place pan into the preheated oven and bake for about 55 to 65 minutes or until a skewer inserted into the centre of the butter mochi comes out clean. It should have a slight jiggle in the centre and be a deep golden brown.

Step 8

Place pan onto a wire cooling rack to cool for at least an hour; preferably overnight.

Step 9

With the help of the parchment paper, remove butter mochi from the pan. With a plastic knife or bench scraper, cut into bars (see Chef’s Tips).