This delicious dessert was a huge hit at the 8th Teaching Garden Anniversary party!  Marika generously shared her recipe!

INGREDIENTS

• 1 lb. glutenous rice flour (aka sweet rice flour/mochiko)
• 1 tsp. baking powder
• 2 cups granulated sugar
• 4 large eggs
• 2 cans coconut milk (13.5 fluid oz each)
• 4 oz butter, melted

COOKING INSTRUCTIONS

1. Preheat oven to 350° F. Line 9" x 13" baking pan with parchment paper.

2. In a large bowl, add the dry ingredients: rice flour, sugar, and baking powder. Mix with a hand whisk.

3.  In another bowl, add the eggs and beat briefly. Add coconut milk to he eggs and whish together.

4. Pour the egg-coconut milk mixture into the dry ingredients in batches and mix until smooth. (Can us whisk, electric hand mixer, or stand mixer.)

5. Add the melted butter and mix together until well incorporated.

6. Pour into the prepared baking pan and bake until golden brown on top, around 50-60 minutes.

7. Let cool completely before cutting and serving. Store in airtight container for up to 2 days at room temperature.