| 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
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh pineapple, diced
Instructions
- 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.
- In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.
Reviews
This “Custard Cake” is actually… well it’s just like Filipino Babinka. Taste like it. Looks like it. So, if you’re looking for some Babinka this is a good recipe. Great for a party! Didin’t care much for the carmelized pineapple.
This is really delicoius! It doesn’t taste like a regular box mix. We put cornstarch in the carmelized sauce to make it thicker.
We took this cake to a hawaiian theme party and people really enjoyed it! Actually, someone e-mailed me after the party asking for the recipe.
We took this cake to a hawaiian theme party and people really enjoyed it! Actually, someone e-mailed me after the party asking for the recipe.
The Custard cake with caramelized pineapple has displayed a very delightful joy. Easy to follow and prepared. For a fuller touch coconut milk can be substitute with a more floverable delight. (soy milk, pear or strewberry juice, flavored yogart,etc.)