Recipe courtesy of Sam Choy
Custard Cake with Caramelized Pineapple
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 1 (9 by 13-inch) pan
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- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 1 (9 by 13-inch) pan
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
Caramelized Pineapple:
1/2 cup butter
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 1/2 cups fresh pineapple, diced
Directions
- Preheat oven to 350 degrees F.
- 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.
Caramelized Pineapple:
- In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.
