- Servings: 24
|1 lb||Mochiko Sweet Rice Flour|
|1 cup||Butter, melted|
|1× 12 oz can||Evaporated Milk|
|2 tsp||Baking Powder|
|12 oz||Fresh Strawberries|
Preheat oven 350 degrees. Spray a 13 X 9 baking pan with vegetable spray. Clean and chop strawberries into 1/4 inch square pieces. Mix strawberries and about 2 tablespoons of flour. In a large bowl, beat the sugar and melted butter. Add evaporated milk and mix well. Add eggs and vanilla, then mix until the eggs are incorporated. Mix in baking powder and the remaining flour. Hand stir in the strawberries until there is no flour showing. Pour batter into the prepared pan. Bake for an hour, or until a toothpick comes out clean, and the cake is golden brown.
Mochiko sweet rice flour can be bought in the Asian section of most grocery stores.