Hawaiian Mango Mochi cake from food52 blog

Hawaiian Mango Mochi Makes 24 pieces 1 one pound box Mochiko sweet rice flour 2 cups sugar 2 teaspoons baking powder 1 stick unsalted butter, melted and cooled 5 eggs 1 teaspoon vanilla 1 12 oz can coconut milk 1 very ripe mango . 1. Mix dry ingredients together in a large bowl. 2. Add all other ingredients except for mango and whisk until well combined. 3. Peel and slice mango, and reserve juices. 4. Pour batter into a greased, 11" x 7" x 2" rectangular baking pan. 5. Place mango slices on top, then drizzle over any remaining mango juice. If desired, use a knife to swirl batter slightly to created a marbled effect. 6. Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean. 7. Let cool in pan, then slice into squares. 8. Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).