Ingredients:

  • 1 lb Mochiko sweet rice flour
  • 1.25 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 13.5 oz full-fat coconut milk
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 0.5 cup sweetened red bean paste (anko)

Instructions:

  1. Preheat your oven to 350°F.
  2. Whisk 1 lb Mochiko, 1.25 cups sugar, 2 tsp baking powder, and 0.5 tsp salt in a large bowl.
  3. Combine 13.5 oz coconut milk, 0.5 cup whole milk, 0.5 cup melted butter, 3 eggs, and 1 tbsp vanilla in a separate vessel.
  4. Slowly stream the liquids into the dry ingredients while whisking. Mix until the batter is silky and fluid.
  5. Grease your 9x13 pan generously with butter or coconut oil.
  6. Pour half the batter into the pan.
  7. Dollop 0.5 cup sweetened red bean paste over the batter and swirl with a knife.
  8. Top with the remaining batter, smoothing the surface with a spatula.
  9. Bake for 1 hours until the top is golden and the center is set.
  10. Rest the cake for at least 30 minutes before slicing. Cooling is mandatory for the starch to set.