Coconut Mochi - cooking recipe

Ingredients

4 c. mochiko
1 box brown sugar
1 tsp. baking soda
1 (12 oz.) can coconut milk
2 1/2 c. water
sesame seed

Preparation

Mix all dry ingredients; make a well and add liquids.
Mix well and pour into a well-greased 13 x 9-inch pan.
Sprinkle top with sesame seed.
Bake at 350\u00b0 for 1 hour.
When cool, cut like finger jello.