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About this recipe:
This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii.
475 ml sweet rice flour (mochiko)
350 g white sugar
1 tablespoon baking soda
1 (12 fluid ounce) can evaporated milk
1 (13.5 ounce) can coconut milk
1 teaspoon vanilla extract
55 g butter, melted
10 min › Cook:
30 min › Ready in:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.
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