Mochi cake is one of those things I keep coming back to. The chewy mochi texture combined with the buttery flavor of cake is just heavenly. So after making the blueberry and strawberry versions, I thought, why not mango? I love mango.
I’m supposed to have an origin story this time, but alas, I’ve again run out of time. Taxes, citizenship stuff, etc…
Mango Mochi Cake
1 cup butter, melted
2 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
4 eggs
1 (1 pound) box mochiko
2 teaspoons baking powder
1 cup diced mango
- Preheat oven to 350F.
- Mix the melted butter and sugar together until well-blended.
- Add the evaporated milk and vanilla, and mix until combined.
- Add the eggs, and mix until combined.
- Add the mochiko and baking powder, and mix until combined.
- Fold the diced mango into the batter.
- Pour the batter into a greased 9×13 baking pan.
- Bake at 350F for about an hour, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan before turning out the cake and cutting into pieces.
The batter, all in one bowl like the other mochi cakes.
The batter goes into a 9×13 pan, as before.
After 50 minutes, it’s done.
Cut up into rectangles.
I actually put a cup and a half of mango in, and yet the flavor seemed to get lost in there. I guess there’s just nothing like blueberries that go with mochi cake!