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.
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.