Hawaiian Mango Mochi

• 1 one pound box Mochiko sweet rice flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 stick unsalted butter, melted and cooled
• 5 eggs
• 1 teaspoon vanilla
• 1 12 oz can coconut milk
• 1 very ripe mango

1. Mix dry ingredients together in a large bowl.
2. Add all other ingredients except for mango and whisk until well combined.
3. Peel and slice mango, and reserve juices.
4. Pour batter into a greased, 11" x 7" x 2" rectangular baking pan.
5. Place mango slices on top, then drizzle over any remaining mango juice. If desired, use a knife to swirl batter slightly to created a marbled effect.
6. Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.
7. Let cool in pan, then slice into squares.
8. Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).

sweet rice, sugar, baking powder, unsalted butter, eggs, vanilla, coconut milk, very

Taken from food52.com/recipes/12635-hawaiian-mango-mochi (may not work)