tuittie fruittie mochi tarts/cake
Here is another mochiko dessert. In the recipe, you have 2 choices of making them up, in small tart molds or in a 9 x 13 inch pan. These are delicious and so easy to make up in a flash.
prep time
cook time
method
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yield
Ingredients
- 1 - 16 oz. box of mochiko (japanese rice flour) gluten-free
- 1 cup butter
- 2 cups sugar
- 1 can evaporated milk (12 oz.)
- 4 - eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 2/3 cup fresh or frozen strawberries, chopped into small cubes
- 2/3 cup fresh or frozen blueberries
- 2/3 cup mangoes, chopped
- YOU CAN CHAMGE UP THE FRUITS TO YOUR CHOICE.
How To Make tuittie fruittie mochi tarts/cake
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Step 1Preheat to 350 degrees.
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Step 2Cream butter and sugar.
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Step 3Add eggs one at a time, mix after adding each egg and incorporate well.
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Step 4Mix in evaporated milk to the butter/sugar mixture.
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Step 5Mix in the mochiko, baking powder, orange zest and vanilla extract.
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Step 6Fold in all your fruits.
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Step 7Pour fruit batter into small tart molds or a 9 x 13 pan.
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Step 8If you are using the tart molds, check them after 30 minutes. Remove them from the oven and let them sit for about 10 minutes, then you can remove them from the molds.
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Step 9Remove the mochi cake after an hour from the oven onto a wire rack to cool completely. Allow the mochi to set.
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Step 10Dust the tarts and the cake tops with powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Tag:
#Quick & Easy
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