Ingredients:

  • 2 cups (250g) Mochiko Glutinous Rice Flour
  • 1 ½ cups (300g) Granulated Sugar
  • 1 teaspoon (5g) Baking Powder
  • ½ teaspoon (3g) Salt
  • 2 large (100g) Eggs, lightly beaten
  • 1 (13.5oz/400ml) can Coconut Milk (full-fat, not light)
  • 1 cup (240ml) Whole Milk
  • 1 cup (2 sticks/226g) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon (5ml) Vanilla Extract
  • Toasted Sesame Seeds, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or line with parchment paper).
  2. In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, coconut milk, whole milk, melted butter, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix!
  5. Pour the batter into the prepared baking pan. Sprinkle with toasted sesame seeds (if using).
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
  7. Let cool completely in the pan before cutting into squares.