Mango Mochi Butte Cake

Mango Mochi Butter Cake - Part 5 of the mango series.

This chewy and delectable. It’s is refreshing and you just wanna go back for more. I tried it with fresh mangos but the flavor gets lost because it’s hard to find really great mangos.

This recipe is a small riff @saltnpepperhere sweet corn mochi which sounds so delicious. That’s the best part about mochi it’s very very riffable.

Original Recipe by @saltnpepperhere

**Ingredients:**

- 2 cups mango pulp

- ½ cup full fat coconut milk

- ¼ cup butter, melted and cooled slightly

- 1 to 1 ¼ cup granulated sugar, depending on your sweetness

- 2 large eggs

- 2 cups glutinous rice flour (easiest to find Koda Farms Blue Star Mochiko)

- 1 tsp baking powder

- ½ tsp salt

**Instructions:**

1. Preheat oven to 350 degrees F (175 degrees C). Grease and line a brownie pan with butter and parchment paper.

2. In a blender, combine mango pulp, coconut milk, butter, sugar, eggs, baking powder, and salt. Blend until smooth.

3. Add glutinous rice flour and blend until combined.

4. Pour batter into prepared pan and bake for 50-60 minutes.

5. Let cool completely before cutting and serving.

**Tips:**

- Fresh mangos tend to have a less sweet and noticeable flavor. If you have a very sweet mango, puree about 2 medium size one until you have 2 cups.

- You can also add other ingredients to the batter, such as shredded coconut, chopped nuts, or dried fruit.

- Look for sweet gutinous rice flour. Easiest to find is Koda Farms Blue Star Mochiko