Ingredients
3
cups mochiko* (sweet rice flour; 1 lb)
2
(14-oz) cans unsweetened coconut milk (not low-fat)
1/2
stick (1/4 cup) unsalted butter, melted and cooled
Directions
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
3.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
5.
Mochi keeps, covered and chilled, 3 days.
6.
*Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).
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