Step 1

Preheat oven to 350°F. Brush a 9x13 baking pan generously with 1 tablespoon melted butter.

Step 2

In a bowl, whisk together eggs, vanilla, and milk.

Step 3

In another large bowl, whisk together sugar and matcha until completely mixed. Whisk in mochiko, baking powder, and kosher salt. Pour the egg and milk mixture into the dry ingredients, stirring with a wooden spoon or rubber spatula until well combined.

Step 4

Add melted butter and coconut milk and mix fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to release any air bubbles.

Step 5

Evenly sprinkle the shredded coconut on top and sprinkle with a few pinches of flaky salt.

Step 6

Being careful not to jiggle the pan too much so the coconut stays on top, transfer to the middle rack of the oven and bake until mochi is set and golden brown on top, about 1 hour. Set the pan to cool completely on a wire rack before slicing into rectangles, about 1-2 hours. Cut into 20-24 squares using a plastic knife or oiled knife to minimize sticking. (4 columns by 5 or 6 rows works well!).

Step 7

Store up to 3 days in an airtight container at room temperature.