Step 1

Preheat the oven to 350˚F(180˚C).Heat the butter in the microwave for 30 seconds, it should be mostly melted. If you dont have a microwave you can leave it out on the counter till it is very soft.

Step 2

Add to the bowl of a mixer fitted with the paddle attachment.To measure the sugar, add 2 TBSP brown sugar to a 3/4 cup measuring cup, and then fill the rest of the way with white sugar. (The brown sugar adds color and a light caramel flavour to the mochi. You can use only white sugar if that's what you have.)Add the sugars to the bowl with the butter and beat until fully combined and creamy(1-2 minutes).

Step 3

With the mixer set to low speed, add the eggs, milk, and coconut cream. Turn off the mixer and add the mochiko rice flour, and sprinkle in the baking powder and salt(try not to dump it in all in one spot.

Step 4

Beat until fully comined, 1-2 minutes. Dont worry about over-mixing the batter because there is no gluten in it!

Step 5

Butter a 9x9 inch pan, making sure to get the corners and sides. Pour in the butter mochi.Bake for one hour and then check the mochi every five minutes until you get the crinkly top all around. Mine took 1 hour and 10 minutes. Let cool, slice, and serve! It will get chewier as it cools. Store: wrap the pan with plastic wrap and store the mochi in the fridge.