2 cup or 1 10 oz. pkg. mochiko (sweet rice flour) 1 cup brown sugar
1 cup white sugar
1/4 tsp salt
1 Tbsp baking powder
2 eggs
1/4 cup melted butter
1 2/3 cup evaporated milk (1 large can)
1 cup shredded coconut (angel flakes)
1/3 cup finely chopped walnuts
Mix all dry ingredients in large bowl (except coconut and nuts).
Melt and slightly cool butter. Beat eggs in small bowl and add 1
large can of evaporated milk. Pour into dry ingredients with the
melted butter and blend. Add coconut and nuts. Pour into 9 x 13
inch ungreased pan. Bake 45 minutes at 350 F. Cool slightly and
cut into 1-inch bars.