Coconut Azuki Mochi

1 1/2 lb. Mochiko
2 1/4 cup Brown Sugar, packed in the cup
1 cup Water
1 can Coconut Milk
1 tsp. Baking Soda
1 can Tsubushian
2 tbl. Sesame Seeds (optional)
Kinako (optional)
 
Preheat oven to 350 degrees.  Grease a 9 x 13-inch pan.  
 
Sift mochiko, sugar and baking soda together into a large mixing bowl.  Add coconut milk, water and tsubushian and mix until smooth.  Pour batter into prepared pan.  Sprinkle sesame seeds on top of batter.  
 
Bake for one hour.  (Top will bounce back.)  Remove from oven and cool.
 
When it is cool, cut into slices and roll in kinako.