These sweet chocolatey squares are made with glutinous rice flour, which gives them a chewy texture and makes them a great gluten-free alternative to brownies.
Preheat oven to 350F. Lightly grease a 9x13 pan, and line with parchment paper.
In a large mixing bowl, stir together butter and sugar until combined. Stir in the eggs, one at a time, mixing well between additions. Add coconut milk, evaporated milk and vanilla, and stir until smooth.
In a separate bowl, combine mochiko flour, cocoa and baking soda. Whisk into the wet ingredients. If your batter looks very lumpy, push it through a wire mesh strainer into a bowl to remove the lumps.
Pour the prepared batter into the prepared pan, and bake in preheated oven for 1 hour.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/secret-recipe-club-cocoa-kinda-mochi-cake/