Ingredients
1 16-oz. box mochiko flour*
2 1/2 c. sugar
2 t. baking powder
1 14-oz. can coconut milk*
1 12-oz. can evaporated milk
3 eggs
2 t. vanilla extract
1/2 c. (1 stick) butter, melted and cooled
*available in the Asian aisle at the supermarket
Preparation
Preheat oven to 375 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, and baking powder; mix well. In a medium bowl, combine coconut milk, evaporated milk, eggs, and vanilla extract. Make a well in the dry ingredients and incorporate the liquid ingredients; mix well. Stir in melted butter. Pour into pan and tap pan to settle batter. Bake 45-50 minutes until golden brown. Cool at least 2 hours before cutting.
