YJ’s Mochi Cakes

Ingredients

• 1 pound mochiko (glutinous rice flour)
• 2 cups white sugar
• 1 teaspoon baking powder
• ½ cup butter, melted
• 3 cups whole milk (1 can of coconut milk and the rest milk to reach 3 cups)
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened, flaked coconut

Directions

1. Gather ingredients. Preheat the oven to  350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
   
2. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder.
   
3. Pour the wet ingredients into the dry ingredients, and stir to blend. (The more you mixed the more air you put into the batter making it lighter and fluffier - it’s all personal preference). Mix in melted butter and coconut. Pour into the prepared cupcake pan.
   
4. Bake for 45-50 minutes in the preheated oven. Cool completely, then cut into squares to serve.