Step 1

Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) pan with parchment paper. Set aside.

Step 2

In a small saucepan, combine the milk, chocolate, butter, and cocoa powder and warm over low heat until the chocolate melts, roughly 5 minutes. Remove from the heat and allow to cool for 15 minutes.

Step 3

To the cooled chocolate mixture, add the eggs, coconut milk, and vanilla, and whisk until combined.

Step 4

In a separate medium bowl, whisk together the sweet glutinous rice flour, sugar, baking powder, and salt and then stir into the chocolate mixture until evenly combined.

Step 5

Spread into your prepared pan and bake for about 45-50 minutes, until firm to the touch.

Step 6

Let cool completely before cutting into either bars. Store in an airtight container at room temperature for up to 3 days.