Cocoa Mochi Cake
Submitted by: Kevin Roddy (University of Hawai'i)
Story behind this Recipe:
This cake unites traditional Japanese mochi and American brownies into an unusual and tasty confection with an inviting texture. It's an easy recipe - try it!
Mochi flour and coconut milk can be found in supermarkets in the "Asian Foods" section.
I fell in love with this cake 12 years ago when I first moved to Hilo and it was served at my welcome luncheon.

A special warm aloha and thanks to Coreen and Cynthia, Mookini Library, University of Hawai'i at Hilo for sharing the secret of making this tasty treat!
2 cups mochiko (1 box) rice flour
1 3/4 cup sugar
1 tbsp baking soda
1 tsp vanilla
3 tbsp cocoa powder
1/4 cup melted butter
1 12 oz can coconut milk
1 tall can evaporated milk
Units: US
Serves: N/A
Cooking Instructions:
Combine all ingredients and pour into greased 9x13" pan.
Bake at 350°F for about one hour. Cool.
Cut with *plastic* knife (won't tear like flatware will).