is a chewy, sweet-but-not-too-sweet rice-based dessert.
What you'll need:
of mochiko (rice flour)
1/2 tsp. of baking powder
tsp. of salt
1 cup of brown sugar
1 can* of
1/2 cup of
1/2 tsp. of vanilla
vegetable oil or
something else to grease the pan
starch) or cornstarch for dusting the squares
seeds, if desired, to sprinkle on top
* The recipe I found says "One can of coconut
milk." Uh... yeah. I've seen different sizes of
coconut milk cans. The one I used was 14 ounces, and
the batter was stiffer than the recipe indicated. I'd
say to err on the side of more rather than less.
Preheat the oven to 350 degrees. Grease a 9"x13"
pan. (Don't use a larger one or you could end up with
brittle!) In a bowl mix the mochiko, baking
powder, sugar, and salt. Stir in the water, coconut
milk, and vanilla. Keep stirring and mixing until the
batter has an even consistency and all the flour is
absorbed. Pour it into the pan, or if it's too stiff
to pour then dump it in and smooth it down with the
back of a large spoon so it's an even thickness. Sprinkle
with the sesame seeds, if you're using those, then bake
it for 45 minutes.
After it cools completely, cut it into strips. (I
found it easiest to dump the whole thing onto a large
cookie sheet and use a pizza cutter.) The top and bottom
will probably have a thin crust, but the middle will
be soft, gooey, and very sticky, so dust the cut edges
with the corn or potato starch to keep the pieces from
If you refrigerate these, I recommend microwaving
them for 20 seconds on half power to restore the chewy
Suggestion: chocolate chips! Put chocolate chips
on top. Everything goes better with chocolate.