 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 24 |
|
****Please Note: The texture of this confection is more like mochi and not very much like cake.**** Another recipe from a friend...this is really a different an and mochi combination. The an is mixed right into the mochiko and it makes for a really nice flavor. The texture is really gooey, just like mochi should be! Ingredients:
1 (16 ounce) box mochiko sweet rice flour |
3/4 cup granulated sugar (can decrease to 1/2 cup) |
1 tablespoon baking powder |
1 (16 ounce) can koshi-an (sweet bean paste) |
2 1/4 cups milk |
1 (15 ounce) can coconut milk |
Directions:
1. Mix ingredients.
2. Pour into 9 x 13 pan and smooth the top with a wet spatula.
3. Bake at 350 degrees for 1 hour and 30 minutes.
4. Cool and cut into small squares.
5. Refrigerate any remaining.
6. (Use a microwave to reheat and soften before serving after refrigeration).
|
|