Were these the flat bar kinda things in the baking pans?

Assuming that's a yes, I loved them too! Thank you for the recipe!

Where can you buy rice flour in bigger packages than the little Red Mill size bags you get in a regular food store?

And is SWEET rice flour different than "Stone Ground White Rice Flour?" (Uninitiated here!)

And is coconut milk available in regular food stores? What department? And this IS the thick white stuff and not the thin coconut water that's in a coconut, right?

If made with gluten free baking powder, these would be gluten free! I have a friend who's gonna love them!

Thank you, ProvoGirl!

Skybird

yes, thank you! these were VERY good (the ones at the swap) ;^) thank you for the recipe!

These were delicious - thanks for the recipe! Skybird, coconut milk is usually in the Asian/Ethnic ingredient aisle at the grocery store.

Angel

Skybird- I usually get "Thai Kitchen" Organic Lite Coconut Milk, it is the thin milk and is NOT sweetened. I also buy "Ener G" brand Sweet Rice Flour which comes in a 20 oz box. I haven't been able to find the flour in bulk anywhere. I get both of these at the Sprouts Farmer's Market grocery store on 120th and Sheridan but I am sure you can buy both items at any grocery store. You also could leave out the butter if you want them to be a little bit healthier and I have cut down on the sugar before also. I also baked these for the swap on full sized baking sheets to make them go a little bit farther. I just reduced the cooking time to about 33 minutes and rotated the pans halfway through.

Thank you! Can't wait to try making them :^)

Leave out the butter? Who wants healthy! LOL! And I think I heardÂonceÂthat sugar is good for you! Heh, heh, heh!

Thanks for the info. I stop at Sprouts at least every couple weeks---tho they sure do seem to have cut back on their produce department, and on sale items, in the last couple months! Sure wish rice flour was available in larger packages.

It'll be a while before I make them---just too busy right now, but I'll print the recipe to save it.

Thanks again,
Skybird

You can make your own rice flour if you have access to short-grained sticky rice (aka glutinous rice). Grind up the rice in a blender or spice grinder until it is a nice fine powder. That's rice flour.

You might be able to find larger and/or less expensive packages of sweet rice flour in Asian ethnic stores.

I've bought glutinous rice flour at Pacific Mercantile in downtown Denver before. It's been a while, but I think it was pretty inexpensive. They also sell the sticky rice at good prices there to make your own, but I've never been able to get it as fine as I wanted - there was always a larger piece of rice somewhere. Still able to work with it but I like my mochi to look pretty.

Skybird, I have an old-Vermont-style cookbook (written by a woman probably close to the age my great-grandmother would be) where she writes that sugar is an "essential ingredient in every meal" and that "refined cane sugar is a pure, wholesome, naturally occurring carbohydrate...". "Carbohydrates are necessary in our diets for their energy value and to assist in the utilization of fat & spare protein..."

I think that sounds good :-)

LOL! That sounds good to me too, Bean!

(Not that I need a good reason to convince myself to eat sugar! It just sorta comes naturally to me! I'm the one who eats Vitamin IC almost every nite before I go to bed!)

:-)
Skybird

I agree!!! It also comes naturally to me and since I love to bake it really comes naturally. LOL! For as much stuff as I get done in a day it wouldn't be possible without sugar and coffee "for their energy value".

Yeah, I have a little sugar habit myself.

Skybird, she also wrote a full page about ice cream (mostly history). I heard last week that New Englanders consume the most ice cream per capita. That does not surprise me (I mean really, Vermont is home to Ben & Jerry). Are you sure you're not from New England?? :-)