Chewy Butter Mochi

Preheat oven to 350℉(175℃) with oven rack placed in the middle. Grease 9x13 pan with butter or nonstick spray. Melt butter in saucepan or microwave and allow to cool.
In a large mixing bowl, combine mochiko flour, sugar, baking powder, and salt. Whisk and set aside. In another mixing bowl, whisk together eggs, vanilla, and milk.
16 oz glutinous rice flour, 2 cups granulated sugar, 2 teaspoon baking powder, ½ teaspoon kosher salt , 4 large eggs, 2 teaspoon vanilla extract , 2 cups milk
Combine the wet ingredients into the dry bowl. Add the melted cooled butter and coconut milk. Whisk until mixture is smooth and lump-free.
½ cup unsalted butter, 1 can 13.5oz unsweetened coconut milk
Transfer batter into greased pan. Tap the pan on the countertop a few times to get rid of the air bubbles. Sprinkle top with shredded coconut.
shredded coconut
Bake and check doneness at 50-55 mins if using a glass pan. You're looking for crispy edges with a soft center. Bake longer if using a metal pan, up to 1 hr 10 mins if you want a firmer texture.
Cool pan on a wire rack, sprinkle with flaky sea salt, and allow to cool for 1 hour. Cut into squares using a plastic knife to avoid sticking.