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1 cup vegetable oil
1/2 cup sugar, or 1 cup ‚œœ"
1 tsp vanilla or almond extract
4 eggs
2.5 cups combination of coconut milk, sweetened condensed milk, milk, eggnog, evaporated milk, whatever you have at home)
1lb rice flour ( Mochiko or green bag rice flour )
1.5 tsp baking powder
pinch of salt
red bean paste, canned or homemade red bean/chestnut paste
topping, shredded conconut, walnuts/pecans
1. Preheat the oven to 375ºF.
2. In a medium bowl, whisk together the oil, sugar,eggs, vanilla and milk, well blended.
3. In a separate larger bowl, stir together the rice flour, baking powder and salt.
4. Pour the wet ingredients into the dry ingredients, and stir to blend.
5. Pour half of the batter into 9x13 inch baking sheet and bake for 10 min.
6. Spread red beans and top with walnuts, and pour rest of the batter, top with
walnuts and shredded coconut if desired.
7. Bake for 20min. Cool , then cut into squares to serve.

Near Mount Saint Helens, Washington, January 1st, 2011.

Equipment
Camera: Minolta Autocord
Lens: Rokkor 75mm f/3.5
Filters: None
Film: Kodak Ektar 100, pushed to 200 ASA
Metering: Sunny 16

Exposure
Aperture: f/3.5 to f/5.6
Shutter speed: 1/125

Development
Tetenal C-41 Press Kit: Pre-soak, Developer 10 minutes at 90°F (32°C) with 2 inversions every minute, 3 washes, Blix 8 minutes at 90°F (32°C) with 2 inversions every minute, 7 washes, Stabilizer 1 minute with first 30 seconds inversions, Ilford Ilfotol wetting agent 1 minute with first 30 seconds inversions, hang dry.

Digitization
Scanner: Epson 4490