(k0573-0) mochi
ny times, chris simpson 2021

1 2 1/2	lb t t	mochiko (sweet rice flour) baking powder salt	mix, reserve
4 2	lrg c	eggs sugar	beat together
3 1/2 6 1 -	c T T	coconut milk unsweetened butter melted, cooled vanilla mochiko mix	add gradually in sequence
pour into 9x13 pan, buttered and lined with parchment paper tap it against the counter to get rid of any air bubbles bake at 350 F for 1.25-1.5 hr 'til golden brown & crackly it should bounce back and not indent at all cool in pan on wire rack slide out of pan and cut into squares or bars (2 13.5 oz cans of coconut milk make 3 1/2 cups)