5 c. mochiko flour
1 box brown sugar
12 oz. coconut milk
2 1/2 c. water
1 tsp. baking soda
1/2 c. toasted sesame seeds

Toast sesame seeds in frying pan over medium heat until golden brown; cool. Mix all ingredients except sesame seeds, and pour into buttered 9 x 13 inch pan. Sprinkle with sesame seeds and bake at 350 degrees for 1 hour. Cool completely. Turn mochi upside down on chopping board and cut into squares.