Original Recipe by Food 52 | Makes about 2 dozen squares

Instruction

• 1stick butter, softened
• 4eggs
• One12-ounce can evaporated milk
• One13 1/2-ounce can coconut milk
• 1 1/2teaspoons vanilla extract
• 3cups glutinous rice flour, like Mochiko (available at Japanese markets)
• 2cups sugar
• 2teaspoons baking powder
• 1tablespoon matcha powder
• 1big handful of shredded coconut (I used a sweetened variety because I love that stuff—and this dessert, despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling

Instruction

1. Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
2. In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine.
3. In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
4. Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it’s green and smells like tea and loveliness.
5. Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan.