Servings: 20 pieces

Unsalted butter or vegetable oil, for coating the pan Unsalted butter or vegetable oil, for coating the pan
1 stick (8 tablespoons) unsalted butter 1 stick (8 tablespoons) unsalted butter
1 pound mochiko flour (also known as sweet or glutinous rice flour) 1 pound mochiko flour (also known as sweet or glutinous rice flour)
2 cups granulated sugar 2 cups granulated sugar
2 teaspoons baking powder 2 teaspoons baking powder
1/2 teaspoon kosher salt ½ teaspoon kosher salt
3 oz (was 2 cups) milk, any fat percentage 3 oz (was 2 cups) milk, any fat percentage
4 large eggs 4 large eggs
2 teaspoons vanilla extract 2 teaspoons vanilla extract
2 (about 13.5-ounce) cans unsweetened coconut milk (was 1 can) 2 (about 13.5-ounce) cans unsweetened coconut milk (was 1 can)
1/2 cup unsweetened shredded coconut ½ cup unsweetened shredded coconut
A few pinches of flaky salt (optional) A few pinches of flaky salt (optional)

Arrange a rack in the middle of the oven and heat the oven to 350°F.
Line with parchment paper or coat a 9x13-inch baking pan with butter or oil.
Melt 1 stick unsalted butter in the microwave or on the stovetop.
Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon kosher salt in a large bowl and whisk to combine.
Place milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined.
Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface.
Evenly sprinkle ½ cup shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top.
Then sprinkle on a few pinches of flaky salt, if desired.
Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
Set the pan on a wire rack and let cool completely, about 1 hour.
Slice into rectangles, using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 ¼ by 2 ½-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil.

Storage: Store in an airtight container at room temperature for up to 3 days.  Storage: Store in an airtight container at room temperature for up to 3 days.
This recipe is easily halved:  This recipe is easily halved:
Use an 8x8 or 9x9 pan  Use an 8x8 or 9x9 pan
Use 1 can of coconut milk and 3 oz milk (same amount of milk)  Use 1 can of coconut milk and 3 oz milk (same amount of milk)
Halve all the rest of the ingredients  Halve all the rest of the ingredients
Bake for same amount of time  Bake for same amount of time