Hawaiian Mochi

• 4 c. mochi flour (sweet glutinous rice flour; available at Asian markets and some supermarkets)
• 1 Tbsp. baking powder
• 1/2 c. butter (room temperature)
• 3 c. sugar
• 4 eggs
• 12 oz. can coconut milk
• 12 oz. can evaporated low-fat milk
• about 1 c. water
• 2 tsp. vanilla
• 3 Tbsp. sesame seed, toasted

1. Grease and flour a 9 x 13-inch baking pan.
2. Mix mochi flour with baking powder. Set aside.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Pour coconut milk and evaporated milk into a large glass measure.
5. Add enough water to make 1 quart liquid total.
6. With mixer running, gradually add milk mixture to creamed mixture alternately with flour and baking powder mixture.
7. Stir in vanilla.
8. Pour batter into prepared pan. Sprinkle with sesame seed.
9. Bake in a preheated 350u0b0 oven about 1 hour or until a wood pick inserted in center comes out nearly clean.
10. Cool, then cut into 24 pieces.

flour, baking powder, butter, sugar, eggs, coconut milk, milk, water, vanilla, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310443 (may not work)