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Achievable elevated desserts — laminated doughs, cakes, custards
Large airtight containers — flour, rice, grain, dry goods storage
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
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Achievable elevated desserts — laminated doughs, cakes, custards
Large airtight containers — flour, rice, grain, dry goods storage
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
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Put oven rack in middle position and preheat oven to 350°F. Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined. Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.