- 1 (16 ounce) box mochiko (sweet rice flour)
- 2 cups white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon (optional)
- 3 eggs
- 2 teaspoons vanilla extract
- 1 (14 ounce) can coconut milk
- 1 (12 fluid ounce) can evaporated milk
- 1/2 cup unsalted butter, melted and cooled
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.