Butter Mochi

This heavy, satisfying dessert is Hawaii's equivalent of the brownie, found everywhere from bake sales to lunch wagons. This recipe is adapted from The Food of Paradise by Rachel Laudan (University of Hawaii Press 1996).

Makes 24

3 cups mochiko (sweet rice flour)

2 1/2 cups sugar

2 teaspoons baking powder

Two 12-ounce cans coconut milk

5 large eggs

4 ounces melted butter

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.

In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.

Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.

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