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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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


  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.

Caramelized Pineapple:

  1. In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

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