Cooking Instructions
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Step 1
Melt the
Butter (120 g)
and
Coconut Cream (360 mL)
and combine it with the
Sweetened Condensed Milk (380 g)
and
Vanilla Extract (30 mL)
.
Step 2
Add in the
Eggs (3)
1 at a time while whisking.
Step 3
Add in the
Baking Powder (10 g)
and
Mochiko Sweet Rice Flour (455 g)
and continue to mix
Step 4
Slowly add in the
Milk (240 mL)
and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick, then you’re good.
Step 5
Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.
Step 6
Set the oven to 350 degrees F (180 degrees C).
Step 7
Butter the muffin tin liberally and fill them 1/4 cup of batter per cake.
Step 8
Bake for 45 minutes to 1 hour until golden brown on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.
Step 9
Let them cool for 5-10 minutes so they can cool and crisp up.
