1/2 cup butter (1 stick)
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt
Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!