Ingredients
- 1 box mochiko flour (sweet glutinous rice flour) 16 ounces
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 2 cups whole milk room temperature
- 1 can coconut milk 13.5 ounces
- 1/2 cup unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Butter a 9- by 13-inch baking pan and line with parchment paper. Set aside.
- In a large bowl, mix together the mochiko flour, sugar, baking powder, and salt.
- Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth. Pour the mixture through a sieve into the prepared pan to ensure no lumps.
- Bake for 50-60 minutes, or until golden on top. Set aside to cool for 10 minutes.
- Cut into 24 squares with a sharp knife. Serve warm if desired.