Mochiko Cake

A delicious, moist cake made with coconut milk and rice flour.

• Ready In: 1 hr 15 mins
• Yields: 24 2-inch squares

Ingredients

• 1  lb  mochiko sweet rice flour
• 2 1⁄2 cups sugar
• 1  tablespoon baking powder
• 1⁄2 cup butter, melted (1 block)
• 1 (12 ounce) can frozen coconut milk, thawed
• 5  eggs, slightly beaten
• 2  teaspoons vanilla extract
• 1  tablespoon sesame seeds

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, sugar and baking powder; set aside.
3. Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well.
4. Pour into greased 9 x 13-inch baking pan.
5. Sprinkle sesame seeds evenly on top.
6. Bake for 1 hour.