This is an easy mix everything in a bowl and bake recipe!
Ingredients
- 4 oz unsalted butter = 1 stick (melted & cooled slightly)
- 2 cup granulated sugar (400 g)
- 2 teaspoon pure vanilla extract
- 4 large eggs
- 1 can evaporated milk (12 oz) or 2 cups of skim milk
- 1 can unsweetened coconut cream (or coconut milk, 13.5 oz)
- 1 box of Mochiko rice flour (16 oz) – you must use sweet rice flour!!
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened shredded coconut (80 g)
- Extra butter for pan
Instructions
Preheat the oven to 350°F.
Brush some melted butter all over a 9”x13” baking pan and set aside.
Add melted butter and sugar to a large mixing bowl and mix well to combine. A hand mixer is best. You may overmix and add too much air with electric mixer.
Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.
Stir in mochiko and baking powder and mix until completely smooth.
Pour the mixture into the prepared pan. Gently tap the pan on the counter to make bubbles float to the top. Sprinkle coconut evenly on top
Bake for about 50 minutes (or longer if necessary) until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached. If top is brown before it is cooked, tent the pan with foil to prevent burning.
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