dessert: mochi bibingka cake

Ingredients

1 Box (16 oz) Mochiko rice flour
1 Cup White Granulated sugar
1 Cup brown sugar (or another cup of white sugar)
2 Tbsp. baking powder
1/2 Cup (1 stick) Unsweetened butter (softened)
6 eggs
1 Cup coconut milk
1 Cup evaporated milk
2 tsp. maple syrup (I replaced vanilla extract w/ maple syrup)


Preheat oven to 350° F.
Cream the butter and sugar together well.
Mix eggs in one at a time.
Mix in the rest of the ingredients.
Bake for 30 to 45 minutes, until the top is golden brown or tooth pick comes out clean when inserted into the middle of the cake.