This is by far one of my all time favorite recipes. I am partial to passion fruit and the sweet and tart flavor it brings to recipes. I feel truly transported to the tropics with this recipe.
1 1/2 sticks of salted high quality butter
3 cups sugar
16 ounces Mochiko Flour (Glutinous Rice Flour) - Check your Asian grocery stores, it is a sweet rice flour
2 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces of full fat coconut milk
1/2 cup passion fruit puree
3 tablespoons of fresh passion fruit pulp
Soften the butter and mix with sugar. Slowly add in 1/4 of the Mochiko Flour, baking powder, vanilla, and 2 eggs. Add in another 1/4 of the flour, 2 eggs and coconut milk. Add passion fruit puree. Alternate in another 1/4 flour and half the coconut milk until all flour and coconut milk is added and mixed in until smooth.
Pour into a 9×13 prepared pan (sprayed with baking spray and lined with parchment paper) and cook at 350F for an hour. While still warm, drizzle with fresh passion fruit pulp.
Let cool completely. Cut with a plastic knife or wet your knife between cuts.
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: