Cocoa Mochi

Went to a party in Washington knowing only a few people but a few minutes after I plopped these babies on the table I knew everyone. Yes, these are pretty wonderful!

Ingredients

Dry

1 box mochiko (1 pound sweet rice flour)
1 3/4 cup sugar
5 Tablespoons cocoa powder
1 Tablespoon Baking Soda
1 handful chocolate chips (optional)

Wet

2 eggs
1 can coconut milk (13.5 ounces)
1 can evaporated milk (12 ounces)
1/4 cup butter (1/2 stick)

Directions

1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients.
3. Mix all the wet stuff.
4. Combine it all together and pour into a 13 x 9 pan.
5. Bake for an hour. 
6. Serve warm. Do not put in the fridge or it will get hard. Will be good for two days max so eat it fast!