Preheat oven to 350 degrees F (180 degrees C).
Cream together the
Butter (1/3 cup)
Granulated Sugar (2 1/4 cups)
in a mixing bowl. Pour the
Evaporated Milk (12 fl oz)
into a large measuring cup, and add
Water (to taste)
to the cup to equal 2 cups of liquid.
Pour liquid into creamed butter mixture along with
Mochiko Sweet Rice Flour (3 cups)
Baking Powder (1/2 Tbsp)
Vanilla Extract (1 tsp)
GOYA® Coconut Milk (13.5 fl oz)
. Stir well.
Pour into a lightly greased 9x13 inch pan, and bake for 1 hour.
Allow it to cool, before cutting and serving. Enjoy!