A Hawaiian treat with a unique texture and filled with coconuty goodness. Made from simple ingredients. Gluten free.
1 pound of mochiko flour (rice flour, 16 ounces)
3 cups of sugar
1 Tablespoon baking powder
1/2 cup butter
5 eggs, beaten
1 teaspoon vanilla
1 can full fat coconut milk, (12 ounces)
1/2 cup chocolate chips (optional)
1/4 cup coconut flakes (optional)
Preheat oven to 375 degrees and line a 9 X 13 inch pan with parchment paper.
Melt butter and set aside to cool.
In a large mixing bowl, combine all ingredients.
Mix with spoon until batter is smooth.
Pour into pan and sprinkle with coconut flakes, chocolate chips, or both.
Bake for 45-55 minutes.
Enjoy either warm or cooled!
Recipe from Jean Watanabe Hee, Tastes and Flavors of Hawaiian Mochi