Ooey Gooey Pineapple Butter Mochi Cake

Von Matty Matheson · 90 Min.

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Zubereitung

1. Preheat the oven to 350°F. Grease a 9x13 glass or metal tray and line it with parchment paper.
2. In a large bowl, whisk together the sweet rice flour, baking powder, sugar and salt. In a medium bowl, whisk the melted butter, eggs, vanilla paste, evaporated milk and coconut milk until combined, then add to the dry ingredients and gently whisk.
3. Pass the batter through a fine mesh sieve into the prepared dish. Bake for 50-60 minutes, until fully set and golden brown on top.
4. Cool the cake completely on a wire rack.
5. In a stand mixer with the whisk attachment, beat the cream cheese and mascarpone on medium until smooth and slightly fluffier. Add the heavy cream and vanilla paste, raise to medium high and whip for 1-2 minutes, until thick like whipped cream. Cover and refrigerate.
6. In a medium saucepan on medium-low heat, melt the butter, then keep cooking until the sugar dissolves and forms a light caramel. Add the pineapple and salt, toss to coat, and cook 1-2 minutes more, until the fruit has absorbed some of the caramel.
7. Cut a square of mochi cake, place it on a serving plate, and top with the caramelized pineapple and the whipped topping.

Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.

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