Step 1

Generously grease or line (including the sides) a 9x13-inch baking pan with parchment paper.

Step 2

Preheat the oven to 350°F and place a rack in the center.

Step 3

In a stand mixer fitted with the paddle attachment, add the ube jam, eggs, milk, coconut milk, vanilla extract, ube extract, melted butter, miso, and optional coconut strings. Mix on lowspeed until well incorporated, scraping down the sides of the bowl as needed. Sift in the glutinous rice flour, sugar, and baking powder. Mix on low speed until the batter is smooth and thoroughly combined. Again, scrape down the sides ofthe bowl as needed to incorporate the ingredients. Cover and let rest for 20 minutes.

Step 4

Pour the mixture into the prepared pan. Tap the pan against your counter to release any air bubbles.

Step 5

Bake for about 60 to 70 minutes, until the top is golden brown and the butter mochi is set. Turn off the oven and leave the butter mochi inside for about 15 minutes, until a nice golden and crispy crust develops. Remove from the oven and allow to cool completely before cutting into twelve to sixteen even pieces.

Step 6

Top with the optional toasted coconut flakes and enjoy!