50 mlUnsweetened milkI needed 450 ML coconut milk or milk, so I just used milk to fill up the gap. If you are vegan, then you can use coconut milk to substitute this.
Collect all ingredients. I used a 23x22x5 cm square anti-stick baking tin for this recipe.
Heat 200 ml coconut milk over medium heat in a small pan. Add the butter in small chunks to the pan until the butter is melted. Your goal is not to boil the mixture, so when the butter melted, turn off the heat and set aside.
In a large bowl, mix together the dry ingredients (glutinous rice flour, sugar, baking powder, salt) with a whisk or chopsticks or dough spatula.
In a separate bowl, crack the eggs and add the remaining coconut milk + milk, vanilla extract to the bowl. Mix it together with a whisk. Pour this in the dry ingredients bowl and mix it with a dough spatula.
Add the mixture of the pan in your large bowl and mix it well. If you see clumps, you can slide the spatula across the bowl to try to break up the clumps.
Put a parchment paper on the bottom of the tin and pour the batter in the baking tin. Drop the tin carefully on top of your counter a few times to let the air come to the surface.
Preheat your oven at 180 celsius degrees/350 Fahrenheit degrees.
Sprinkle coconut flakes on top of the whole batter, be generous. Sprinkle a pinch of salt on top of it.
Bake at 180 celsius degrees the first 30 minutes and then bake further for 25-35 minutes at 160 celsius/325 fahrenheit degrees.
Cool down the butter mochi before cutting it. The butter mochi will be even better if you eat it the next day. You can store leftovers at room temperature for a few days or in the fridge for at a week.