Matcha Butter Mochi Squares

Matcha and Mochi - two of my favourite flavours/textures! This recipe is inspired by contemplating sweets -
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I love making these Matcha Butter Mochi Squares because they are easy and always a hit at any gathering.
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Tips:
Sugar
- If you prefer a less sweet more matcha flavour you can reduce the amount of sugar by 1/2 cup. This will bring out the matcha flavour more.
Matcha Powder
- It's important that you sift the matcha powder otherwise there may be lumps in your mixture.
Coconut Milk
- Aroy-D is my favourite brand of coconut milk.
- Make sure you shake the can before you open it.
Ingredients
- ½ cup of unsalted melted butter
- 2 cups of granulated sugar
- 4 large eggs
- 1 tsp vanilla
- 16 oz mochiko flour (1 box)
- 2 tsp baking powder
- 3 tbsp matcha powder sifted
- 1 can evaporated milk 12 oz can
- 1 can coconut milk 14 oz
Instructions
1. Preheat oven to 350 degrees and grease and line with parchment paper a 9x13 inch pan.
2. Mix the melted butter and sugar until combined. Add eggs one at a time until each egg is combined.
3. Add in vanilla and add mochiko flour and baking powder. It will look like a dough at this point. Add sifted matcha powder.
4. Slowly start to add 1 can of evaporated milk. Then slowly add coconut milk.
5. Pour batter into pan and cover with tin foil and poke holes into the tin foil.
6. Bake with tin foil for at least 45 minutes and then without tin foil for another 15 minutes. Make sure the tin foil is wrapped tightly as the butter mochi will rise. This prevents the top from browning.
7. Let the butter mochi cool for at least 10 minutes and remove from pan and cut into desired squares.

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Will regular milk work in place of the evaporated milk?