Ingredients

• 3 cups sugar
• 2 1/3 cups sweet rice flour, such as Mochiko brand
• 3 teaspoons baking powder
• 2 cups milk, at room temperature
• 5 eggs
• 1 stick (1/4 pound) butter, at room temperature
• One 12-ounce can coconut milk
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• One 12-ounce can coconut milk

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Instructions

1. Special equipment: Two 12-cup cupcake pans Cupcake liners
2. For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
3. In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
4. Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
5. For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
6. To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!