Cranberry Butter Mochi Cake

Name: Cranberry Butter Mochi Cake
Prep time: 25 min
Yield: About 12 servings
Ingredients: 3/4 cup Unsalted butter; 3 cups White sugar; 2 cups Milk; 12 ounces Coconut milk; 4 Large eggs; 1 teaspoon Almond extract; 1 teaspoon Salt; 1 pound Mochiko; 1 teaspoon Baking powder; 2 cups Fresh Cranberries

Prep Time
25 minutes
Serving Size
About 12 servings

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Cranberry Butter Mochi Cake

Ingredients

Unsalted butter3/4 cupsoftened
White sugar3 cups
Milk2 cups
Coconut milk12 ounces
Large eggs4
Almond extract1 teaspoon
Salt1 teaspoon
Mochiko1 pound(sweet rice flour), also called glutinous rice flour in Asian grocery stores / aisles
Baking powder1 teaspoon
Fresh Cranberries2 cups(or thawed frozen) roughly chopped

Featured Product
Fresh Cranberries

Steps

Heat oven to 350°. In the bowl of a standing mixer with whisk attachment or using a hand mixer, cream together the butter and sugar. Mix in the milk and coconut milk. Mix in the eggs and almond extract. Stir in the flour, salt and baking powder. Stir in cranberries. Pour into a greased 9 x 13 baking dish and bake 1 hour. Let cool before serving. Tip: top with scoop of ice cream or whipped cream. Recipe courtesy of Chef Irene Li from the Cranberry Chef Collective.