Mix together all of the ☆ ingredients in a bowl.
In a separate bowl, mix together the ◎ ingredients. Next, mix in the melted butter.
Add the ingredients from Step 1 into the bowl from Step 2 a little at a time (over 3-4 times) and mix until smooth.
Line the pan with parchment paper and pour in the batter from Step 4 and bake.
When cooled, remove from the pan, cut into squares, and enjoy!
Tip: If you have some leftover coconut milk, put it into a Ziploc bag and store in the freezer! Just be sure to use it soon.
Story Behind this Recipe
This is a butter mochi that my friend made for me based on a recipe from Ku:nel magazine.
Thanks to this butter mochi, I got over my hesitation with coconut milk.
Japanese mochiko is high quality, but if you make it with the mochiko they sell in Japan, it ends up being really like mochi cakes, which isn't quite right for butter mochi. Dango flour made from a mix of non-glutinous rice and sticky rice is probably better. If you can get your hands on the Koda Farms brand Mochiko that they sell in Hawaii and the States, that's probably the best! It's just the right balance of chewiness and stickiness.