- 2 Cups Sweet Rice flour
- 2 1/2 C Sugar
- 2 tsp Baking powder
- 1 12-oz can Evaporated milk
- 1 14-oz can Coconut milk
- 3 Eggs
- 2 tsp Pure vanilla extract
- 1 stick Butter, melted
Preheat oven to 375 degrees.
Grease a 13x9x2" pan with butter.
In a large bowl, sift together mochiko flour, sugar, and baking powder, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Pour into dry ingredients and blend together.
Stir in melted butter.
Pour into pan, and tap bottom of pan on a hard surface to settle batter.
Bake for 50-60 minutes or until golden brown.
Cool at least 1 hour before cutting and sharing.