Custard cake with caramelised pineapple

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves12
  • DifficultyMedium

For the custard cake

560g mochiko (rice flour)
400g granulated sugar
1 tbsp baking powder
5 eggs
475ml milk
1 (475ml) tin coconut milk
1 tsp vanilla essence
115g butter, melted
Caramelised pineapples, recipe follows

For the caramelised pineapple

115g butter
150g dark brown sugar
1 tsp vanilla essence
250g fresh pineapple, diced
1) Preheat the oven to 180C/Gas 4. In a mixing bowl, sift the flour, sugar and baking powder together well. Add the eggs, milk, coconut milk and vanilla essence and mix until the batter is well combined using a whisk.

2) Fold in the melted butter and pour the batter into a 23cm by 33cm baking tin. Bake in preheated oven for 45 minutes or until golden brown. Cut into 12 squares and serve with the caramelised pineapple.

3) For the caramelised pineapple, in a saucepan, melt the butter and brown sugar. Add the vanilla. Fold in the diced pineapple and continue to cook until the mixture has thickened.

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