Chef Grant’s inspiration for the butter #mochi was to create a local favorite that didn’t have too much fat or sugar in it. This butter mochi uses considerably less butter and uses evaporated milk instead of sweetened condensed milk to reduce its glycemic index. Lots of local people are trying to eat food that has less sugar and fat in it and this mochi helps them eat a local favorite with less guilt.

Serves 36 pieces – 1” squares – Total Time: 70 minutes
Suggested Beverage Pairing: La Crema Pinot Gris
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4 fl. oz. unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tsp. vanilla extract
16 oz. mochiko flour
2 tsp. baking powder
12 oz. evaporated milk
14 oz. coconut milk

Place the melted butter, granulated sugar, eggs and vanilla in a large bowl and mix well until combined. Fold in the mochiko and baking powder with a spatula. Once incorporated, add in the evaporated milk and coconut milk using a wire whisk.

Pour into a buttered or oiled half hotel pan or a 9" by 13" baking pan and bake for 1 hour at 350° F. Allow the mochi to cool to room temperature and then cut into desired sized pieces and enjoy.

This recipe also is available at www.ktasuperstores.com/recipes/easy-coconut-butter-mochi
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

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