Coconut Mochi - cooking recipe

Ingredients

5 c. mochiko (rice flour)
2 (13 oz.) cans coconut juice (add water to make 4 c.)
1/2 tsp. salt
1 (16 oz.) box dark brown sugar
1 tsp. baking powder
1/3 c. sesame seed (optional)
2 Tbsp. oil
3 Tbsp. flour

Preparation

Mix everything except for sesame seed in one bowl and have a floured, greased 9 x 13-inch pan ready.
Place the sesame seed in a small frying pan and toast.
Place mixture in pan and sprinkle generously with sesame seed.
Place in oven and bake for 50 minutes to 1 hour at 350\u00b0.
Let cool and cut into squares.
Very easy.
Enjoy!