4 cup mochiko (rice flower)
1 tbsp baking powder
1/2 cup butter, room temp.
3 cup sugar
4 eggs
1 can 12 oz coconut milk
1 can 12 oz evaporated low-fat milk
About 1 cup water
2 tsp vanilla
3 tbsp sesame seeds, toasted
Grease and flour a 9"x13" baking pan. Mix mochiko with baking powder. Set aside.In a large bowl, cream butter and sugar until light and fluffy, using an electric mixer. Add eggs, one at a time, beating well after each addition.
Pour coconut milk and evaporated milk into a large glass measure. Add enough water to make 1 quart of liquid total. With mixer running, gradually add milk mixture alternately with flour-and-baking-powder mixture. Stir in vanilla. Pour batter into prepared pan, sprinkle with sesame seed, and bake in a preheated 350 degree oven for about one hour, or until a wood pick inserted in center comes out nearly clean. Cool, then cut into pieces.
Keep mochi tightly covered. Serve as is, or accompanied by fresh fruit such as pineapple, papaya and mango.
1 tbsp baking powder1/2 cup butter, room temp.
3 cup sugar
4 eggs
1 can 12 oz coconut milk
1 can 12 oz evaporated low-fat milk
About 1 cup water
2 tsp vanilla
3 tbsp sesame seeds, toasted
Grease and flour a 9"x13" baking pan. Mix mochiko with baking powder. Set aside.In a large bowl, cream butter and sugar until light and fluffy, using an electric mixer. Add eggs, one at a time, beating well after each addition.
Pour coconut milk and evaporated milk into a large glass measure. Add enough water to make 1 quart of liquid total. With mixer running, gradually add milk mixture alternately with flour-and-baking-powder mixture. Stir in vanilla. Pour batter into prepared pan, sprinkle with sesame seed, and bake in a preheated 350 degree oven for about one hour, or until a wood pick inserted in center comes out nearly clean. Cool, then cut into pieces.
Keep mochi tightly covered. Serve as is, or accompanied by fresh fruit such as pineapple, papaya and mango.
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