Pre-heat the oven
mochiko, sugar, baking powder, and salt in a large bowl.
In a separated
bowl, whisk together coconut milk, eggs, butter, and vanilla.
coconut mixture to flour mixture, whisking
until batter is combined.
batter into an ungreased 33 by 22 cm baking
pan, smoothing top, and bake until top is golden and cake begins
to pull away from sides of pan, about 80 min.
completely in pan on a rack, about 2 hours. Cut mochi into 24
squares before serving (we've cut larger rectangles cause of