Hawaiian Butter Mochi

Substituted Stevia for sugar; skim milk for whole milk; and reduced fat content to use 1/2 cup of butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Butter a 9 x 13 baking pan and line with parchment paper.

Step 2

In a large bowl, mix together sweet rice flour, sugar and baking powder.

Step 3

Add in eggs, followed by milk, coconut milk, butter and vanilla. Stir in coconut flakes. Whisk or beat together to form a smooth batter. Pour batter into prepared pan.

Step 4

Bake for 50 - 60 minutes or until golden on top. Set aside to cool completely.

Step 5

Cut into 24 squares with a sharp knife. Store in airtight container at room temperature for up to two days. Serve warm with whipped cream or vanilla ice cream.