Preheat and prepare the dish

• Preheat the oven to 175 °C (350 °F).
• Line a 9x13 baking dish with parchment paper, trimming any pieces sticking up.

Whisk the wet ingredients

• In a large bowl, whisk together the milk, coconut milk, eggs, melted butter and vanilla.

Add sugar and dry ingredients

• Add the sugar and mix until combined.
• Stir in the glutinous rice flour and baking powder until smooth and no lumps remain.

Pour into the dish

• Pour the batter into the prepared baking dish.

Bake

• Bake for 1 hour, until the edges are lightly golden and the center is mostly set.
• If the center still jiggles significantly, continue baking in 5–10 minute increments.

Check for doneness

• The center should no longer look wet or liquid; a slight wobble is fine but it should not jiggle like pudding.
• A toothpick inserted near the center should come out mostly clean.

Cool and chill

• Let cool completely; the center firms up as it cools.
• For the best texture, chill for a few hours before cutting into bars.