Baked Mochi

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.

Pour both cans of coconut milk into a large mixing bowl and add water equal to one can's volume (approximately 12 oz). Stir until well combined.

Add the mochiko (sweet rice flour), brown sugar, and baking soda to the coconut milk mixture. Stir until all dry ingredients are fully incorporated and the batter is smooth with no lumps.

Spread the tsubushi-an (azuki bean paste) evenly across the bottom of the prepared baking pan, creating a thin base layer.

Pour the mochi batter over the bean paste layer, spreading it evenly with a spatula or the back of a spoon.

Bake for 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the baked mochi to cool in the pan for at least 10 minutes before serving. This helps it set and makes it easier to cut into squares.