Nicole says the coconut on top is optional--I think it's a must (unless you hate coconut, but who hates coconut???) because the crunchy, coconut top was my favorite part!
A very traditional Filipino dessert that is usually made with ground up cassava, also called yuca, but I have found an easier recipe that is very similar to the traditional version.
-1 Box (16 oz) Mochiko (Rice Flour, can now be found in your local grocery store)
-3 Cups Skim Milk
-2 Cups Sugar
-1 Block Butter (1/2 cup), melted and cooled
-1/2 Tsp. Baking Powder
-Shredded, sweetened coconut, optional
-Preheat oven to 350 degrees
-In a large mixing bowl add all of the ingredients and blend with a mixer until smooth. Make sure to scrape the bottom and sides of the bowl with a spatula.
-In a 9x13 inch baking pan, pour in the mixture and sprinkle with shredded coconut if desired.
-Bake for 45 minutes to 1 hour. You are looking for a golden brown top with the sides coming away from the pan. You can also do a test by sticking a tooth pick in the center of the dessert. If it is no longer liquid but more sticky, then it’s done.
My family loved these! I found the consistency of this dessert to be like a fruit snack--not the rubbery ones, but the soft chewy ones made from fruit juice. And, as I mentioned, the coconut crunch on top is the best.
Enjoy, and come back on Monday--It's finally guava cake time!!