Custard Cake with Caramelized Pineapple Recipe

Custard Cake with Caramelized Pineapple

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  • 3 1/2 cups mochiko (rice flour)
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 5 eggs
  • 2 cups milk
  • 1 (16-ounce) can coconut milk
  • 1 teaspoon vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • caramelized pineapples

How to make Custard Cake with Caramelized Pineapple

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, sift dry ingredients well.

3. Add remaining ingredients except melted butter.

4. Mix until batter is well combined using a whisk.

5. Fold in melted butter and pour into a 9 by 13-inch baking pan.

6. Bake in preheated oven for 45 minutes or until golden brown.

7. Cut into 3-inch squares and serve with caramelized pineapple.

Yields one pan, Difficulty: Intermediate

Question from the Chef

“What's your favourite way to cook with ?”

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