mochi-cake

Preheat the oven to 350°F (180°C). Butter a 9×13-inch (23x33cm) baking pan and line with parchment paper.

In a large bowl mix together the sweet rice flour, sugar and baking powder.

Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.

Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.

Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.