Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes
This is everyone's favorite cake. It's a Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes. Inspired by my basic recipe for Hawaiian Mochi Butter cake, I added slices of tropical fruits: sweet langka (jackfruit) and fresh, ripe mangoes. I used sweet rice flour and bottled langka in syrup for this recipe. And I couldn't let mango season go by without adding its lusciousness to this cake. When enjoying this thick, dense cake, Filipinos will be reminded of similarities to Philippine delicacies like bibingka, cassava cake, tikoy and espasol. This was inspired by a recipe from Food 52. Serves 6 to 8.
Servings: 8 people
- 2 whole fresh, ripe mangoes (Ataulfo variety if possible) peeled, pitted, shaped into round balls
- 1 cup sliced sweet langka cut into 2-inch length strips; bottled or canned in syrup
- 1 1/2 cups Mochiko sweet rice flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 whole large eggs
- 3/4 cup coconut milk canned
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 Tablespoons langka syrup from bottle or can; divided use 1 Tablespoon for batter, rest to sprinkle on top
To prepare langka and mangoes:
Slice the sweet langka into 2-inch length thin strips. Reserve 2 tablespoons of the syrup (from the bottle or can).Peel, slice and remove the seed of the mango. Shape the flesh into balls with a baller.Set aside the fruits in the refrigerator till ready to use.
To bake the Mochi cake:
In a large bowl, whisk together the rice flour, sugar and baking powder. Set aside.
To the bowl, add the eggs, coconut milk, butter, vanilla and 1 tablespoon langka (jackfruit) syrup. Mix with a wooden spoon till ingredients are blended and batter is smooth.
Preheat the oven at 350 F degrees.Line the bottom of a rectangular baking pan ( 9x 11) with parchment paper. Grease the pan with baking spray. Pour the batter into the greased baking pan.Place the langka strips and mango balls on top of the cake. Drizzle the remaining langka syrup all over the top.Bake at 350 F degrees for 40 minutes. Test if cake is done by piercing the top with a small, thin knife. When knife comes clean, cake is done.Slice into squares. Serve warm or chilled.
I used bottled langka in syrup for this recipe which I purchased at Asian groceries. Langka (jackfruit) in syrup, bottled or canned can also be bought online. Keep this cake covered and refrigerated at all times.
Serving: 1g | Calories: 140kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 97mg | Sugar: 25g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg