*For the glutinous rice flour I have used both the Erawan Sweet Glutinous Rice Flour 400g (14.1oz) and the Blue Star Koda Farms Mochiko Sweet Rice Flour 1 lbs (16oz) and both work fine with no additional changes to the recipe. Let cool before cutting into 12-24 pieces. Add the butter and stir it into the mixture until the butter is fully melted and incorporated. Remove the bowl from the microwave and stir the mixture together until it’s mostly smooth. Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.ĥ. Ingredients Unsalted butter or vegetable oil, for coating the pan 1 stick (8 tablespoons) unsalted butter 1 pound mochiko flour (also known as sweet or glutinous rice flour) 2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 cups milk, any fat percentage 4 large eggs 2. Put the bowl in the microwave oven and set it to cook for 2:30 at 600 watts. Spread out batter into an even layer and top with peanuts, coconut, and sea salt.Ĥ. Ingredients 1 cup Sweet White Rice Flour 1 cup Sugar 1 tsp Baking Powder 13 oz can Full-Fat Coconut Milk or 1 cups Whole Milk 2 Eggs cup Melted Butter. Pour into greased baking pan and pour batter in. Combine all ingredients except peanuts, coconut, sea salt in a large mixing bowl.
Grease a 19 x 13 inch baking dish with butter.Ģ. Makes 12-24 squares (depending on the size you choose to cut them)ġ4-16oz bag glutinous rice flour *see note below recipeĢ cups cane sugar (coconut sugar also works great!)ġ/3 cup coconut flakes, large flakes or shredded, unsweetenedġ. Lucy’s friends and teachers at daycare also love it! Not too sweet, nice and chewy, and so so addictive. Quiet simply this is my families new favourite dessert.
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