Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the mochiko flour, sugar, baking powder, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, then add melted butter, coconut milk, evaporated milk, and vanilla extract. Mix until smooth.

Step 4: Blend Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry mixture, stirring continuously until a smooth batter forms. If using shredded coconut, fold it in at this stage.

Step 5: Bake

Pour the batter into the prepared baking dish, spreading it evenly. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Remove from the oven and let the butter mochi cool in the pan for at least 20-30 minutes. Once cooled, slice into squares and serve.