Ooey Gooey Pineapple Butter Mochi Cake | Cookin' Somethin' w/ Matty Matheson
This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com and follow at / danishcreamery , / danishcreamery , / danishcreamery
I’M NO BAKER BUT IF I CAN MAKE THIS YOU CAN MAKE THIS HAWAIIAN MOCHI CAKE BUTTER SUGAR PINEAPPLE MORE BUTTER BUTTERSCOTCH BOOM THAT’S A MOCHI CAKE INVITE YOUR FRIENDS FOR A SLICE!
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INGREDIENTS
For the Mochi Cake
1 (16 ounce) box sweet rice flour
2 teaspoons baking powder
2 cups granulated sugar
1 teaspoon kosher salt
1 stick Danish Creamery Salted Butter, melted
4 eggs, room temperature
2 teaspoons vanilla paste
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk
For the Brown Butter Pineapple Cream
1 (8 ounce) container mascarpone, room temperature
1 (8 ounce) block cream cheese, room temperature
2 tablespoons heavy whipping cream
2 tablespoons sugar
1 teaspoon orange zest
Kosher salt, to taste
1 stick Danish Creamery Butter
1 cup dark brown sugar
½ teaspoon kosher salt
½ pineapple, skins removed and chopped
COOKING METHOD:
1. Preheat the oven to 350°F. Grease a 9x13 glass or metal tray, then line with parchment paper. Set aside.
2. In a large mixing bowl, add the sweet rice flour, baking powder, sugar, and salt. Whisk well to combine the ingredients. In a medium mixing bowl, whisk together the melted butter, eggs, vanilla paste, evaporated milk and coconut milk. Once it is fully combined, add the wet mixture to the dry and gently whisk together.
3. Once the batter is incorporated, pour the batter through a fine mesh sieve into the prepared dish to ensure there are no lumps. Bake for 50-60 minutes, or until fully set and golden brown on top.
4. Remove from the oven and set on a wire rack to cool completely. While the cake is cooling, make the whipped cream and brown butter pineapple.
5. In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and mascarpone together. With the mixer on medium, whisk the two ingredients together until they are fully incorporated and a bit fluffier in texture. Add the heavy whipping cream and vanilla paste and increase speed to medium high. Whip for 1-2 minutes, or until the mixture has a texture similar to thick whipped cream. Cover and transfer to the refrigerator until ready to use.
6. In a medium saucepan on medium low heat, add the butter and sugar. Let the butter melt completely and continue cooking until the sugar dissolves and creates a light caramel. Add the pineapple and salt and gently toss to coat the pineapple in the caramel. Cook for another 1-2 minutes, or until the fruit absorbs some of the caramel.
7. Transfer a square of mochi cake onto a serving plate and top with caramelized pineapple and the reserved whipped topping.
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