Almond Croissant Butter Mochi!

INGREDIENTS:
Butter mochi:
2 cups glutinous rice flour
2/3 cups sugar
1 tsp baking powder 
2 eggs
2 cup almond milk
4 tbsp butter melted

Frangipane:
1/3 cup sugar
1 cup of almond flour 
3 tbsp butter melted
1 egg

Toppings:
Powdered sugar
Sliced almonds

DIRECTIONS
1. In a large bowl, mix the melted butter, eggs, sugar and almond milk (preferably unsweetened) together until well mixed.
2. Add the glutinous rice flour and baking powder and mix until there are no more clumps of dry flour.
3. Pour the butter mochi mixture into your lined baking tray (I used a 9”x9”), then bake at 350F for 40 min or until the top is golden.
4.  While the mochi is baking, let’s prepare the almond filling: in a bowl, combine the sugar and almond meal. Mix until well incorporated, then add in the melted butter and mix again. Add in the egg and whisk until it turns creamy and fluffy. Set aside.
5. Take the mochi out of the oven, then carefully pour on the almond filling onto the top of the mochi and sprinkle on a generous portion of sliced almonds. Bake for another 10-15 min or until the edges turn golden.
6. Let the mochi cool before taking it out of the pan. Dust the top of the almond croissant mochi with powdered sugar. Feel free to serve this warm for a more soft texture, or let it cool completely for a more chewy consistency.