Butter Mochi Recipe

Place a rack in the middle of the oven and preheat to 350°F. Prepare a 9 X 13-inch baking dish by buttering it.
In a small microwaveable bowl, melt the butter for 30 seconds, and then in 10 second increments until completely melted. You can also melt it on the stove.
In a large bowl, whisk together the 16 ounces rice flour, 2 cups sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
In a medium bowl, lightly beat the 4 eggs, add the 2 cups milk, and 2 teaspoons vanilla. Pour into the dry ingredients and mix together with a wooden spoon or rubber spatula, stirring until well combined.
Add the melted butter and 13.5 ounce can unsweetened coconut milk, shaking the can well to completely mix it before pouring. Mix well to completely combine, and make smooth.
Gently pour the batter into the prepared baking dish. Gently bang the pan on the counter so that any air bubbles in batter rise to the top and disappear.
Evenly distribute the 1/2 cup coconut over the entire top. Sprinkle with a bit of the Maldon salt to finish it.
Steadily transfer the pan to the oven, taking care not to jostle it too much as we want the coconut to sit on the top as much as possible. Bake for 60-70 minutes, until top is golden brown and mochi is set in the center.
Place the baking dish on a wire rack to cool completely, about 1 hour. Using a plastic knife (as it will reduce the sticking), slice into 20 pieces. If you find that the knife is sticking, rub a bit of butter onto it.