butterscotch mochi bars - Two Red Bowls
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INGREDIENTS
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for the butterscotch sauce (from Smitten Kitchen):
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¼ cup unsalted butter
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½ cup brown sugar
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½ cup heavy cream
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½ teaspoon kosher salt (or more, to taste)
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1 to 1 ½ teaspoon vanilla extract
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for the cake:
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1½ cups (225 grams) sweet rice flour, like Mochiko Blue Star
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1 cup whole milk
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¾ cup sugar
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½ cup vegetable oil or other neutral oil
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2 large eggs
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1 teaspoon vanilla extract
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Flaky sea salt, for topping
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