Banana Raspberry Butter Mochi

No Cow's Milk and No Wheat makes this a winner for people with allergies to those.

The texture of mochi is rather GOOEY, but the bananas make it a little more like sticky boogers. Yep, that's right. This is a recipe for boogers. REALLY yummy boogers. If you eat it with a fork instead of your fingers, you might not notice the booger-y-ness as much.

This is another variation on this basic butter mochi recipe.

Ingredients

• 1 pound mochiko (glutinous rice flour)
• 2 1/2 cups white sugar
• 1 teaspoon baking powder

• 1/2 cup butter, melted
• 1.5 cups coconut milk from the dairy section of the super market
• 1 can coconut milk (see picture for two kinds of coconut milk)
• 5 eggs
• 1 teaspoon vanilla extract
• 
  
• 2 bananas, peeled and mashed
• 1.5 cups frozen (or fresh) raspberries, crushed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the eggs, vanilla and milkS. 
3. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. 
4. Mix in melted butter 
5. In the already used wet stuff bowl, mash up the bananas and raspberries, mix into big bowl
6. Pour into the prepared pan.
7. Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.