1 pound box of mochiko flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 teaspoon vanilla extract
13.5 ounce can of coconut milk
Preheat oven to 375°F and lightly grease a 9×13 baking pan.
In a large bowl, combine all ingredients. Using a wooden spoon, or spatula, mix until a smooth batter is formed.
Pour batter into a lightly greased 9×13 pan.
Bake at 375F for 1 hour.
Cool to room temperature before cutting into squares.
Stored in an airtight container, butter mochi can be kept at room temperature for 3 days, and around 1 month in the freezer.