Red Bean Mochi Cake

I had a can of red bean paste left over from making Pat Bing Soo (Korean shaved ice dessert) over the summer and was looking for a recipe to use it up.  I found this one and it's a keeper.  The ingredients are pretty simple and it produces a chewy texture typical of mochi in the form of a cake that makes it easy to slice.

Ingredients

1 pack (1 lb.) box Mochiko (or sweet rice flour)

1 cup sugar

1 teaspoon baking soda

3 eggs
2½ cups milk

½ stick butter, melted

1 can (18oz.) sweetened red bean paste

Directions

1. Preheat oven to 350F.
2. Mix all the ingredients in a large bowl and whisk until thoroughly combined.
3. Pour into a greased 9x13 pan.
4. Bake for about 45 minutes.
5. Cool completely before cutting into squares.