Custard Cake with Caramelized Pineapple |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ingredients:
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, recipe follows |
Directions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
3. Caramelized Pineapple:
4. 1/2 cup butter
5. 3/4 cup dark brown sugar
6. 1 teaspoon vanilla extract
7. 1 1/2 cups fresh pineapple, diced
8. In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.
|
|