Ingredients:
1 (16 ounce) boxes mochiko sweet rice flour
2 -2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon (optional)
1 (12 ounce) cans evaporated milk
1 (14 ounce) cans coconut milk
3 eggs
2 teaspoons vanilla
1/2 cup butter, melted
Directions:
Preheat oven to 350 degrees.
Grease a 13x9x2″ pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Make a well in the dry ingredient and incorporate the liquid ingredients.
Stir in melted butter.
Pour into pan, and tap pan to settle batter.
Bake for 45-60 minutes until golden brown.
Cool at least 2 hours before cutting.
Servings: 32-48
Time preparation: 10 min.
Time total: 55 min.