Butter Mochi

It’s time for recitals and end-of-the-school-year parties. Some mothers struggle with what to make, but I never do! This year we made butter mochi for my son’s violin recital. He was playing Pachelbel’s Canon in D, and I told him to play it so sweetly that every mother would be crying at the end. He said, “What if I can’t play it that well?” I said, “Don’t worry, I’ll make something so sweet every child will wish they had a mother who knew how to make this!”

Photo courtesy of recipes100.com

Photo courtesy of recipes100.com

1 box mochiko

1 tablespoon baking powder

2 cups of sugar

5 eggs

1 stick butter

1 teaspoon vanilla

2 cups milk

1 can of coconut milk

Preheat the oven to 350 degrees. Mix dry ingredients. Blend in wet ones. Pour into about a 9 x 13 pan. I put it in a large oval glass pan or something that I will want to serve it in. Bake for one hour, or until the top is brown. Let cool. You can bake it with shredded coconut on top. I only use one cup of sugar because I don’t like it too sweet, but the original recipe called for two cups.