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Time needed: 1 hour and 30 minutes.
Makes: 4 servings
1 cup coconut milk
1 piece canned sweetened condensed milk 380ml
½ cup melted butter
4 pieces eggs
1 cup corn
½ cup langka
2½ cups sweet rice flour (mochiko)
1 cup packed brown sugar
1 tablespoon vanilla extract
Mix condensed milk, coconut milk, and melted butter together in a large mixing bowl until well combined. Add the eggs, one at a time, and beat after each addition until everything is well incorporated into the mixture.
Add corn and langka into the mixture and mix until fully combined.
Gradually whisk in rice flour 1/3 at a time until the mixture turns into a smooth, lump-free batter. Whisk in the brown sugar and the vanilla extract until well combined.
Pour batter onto the prepared baking sheet. Bake in an oven preheated to 175 degrees Celsius until the top is golden brown and the sides are slightly dark brown, about 45-50 minutes. Allow rice cake to cool slightly before cutting into squares. Serve.