Place mango slices on top, then drizzle over any remaining mango juice. If desired, use a knife to swirl batter slightly to created a marbled effect. Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.. Cooking Instructions: add passion fruit juice and rice flour into a microwave safe bowl. mix until combined. cover tightly with plastic wrap. microwave for 3 minutes on high. carefully remove plastic wrap and stir – the center should be slightly liquidy and the edges stiffer. cover again with plastic and microwave for another 2 minutes.
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Preheat the oven to 350°F (180°C) and line a 9×13-inch (23x33cm) baking pan with parchment paper. Set aside. In a large bowl, mix together the Mochiko Flour, sugar and baking powder together. In a separate bowl, whisk the eggs, then add in the coconut milk, milk, mango puree, butter and lemon juice and mix until smooth.. Cut the fruit into ½-1 inch square pieces. Alternatively, cut the fruit in half and scooped out the flesh to form small balls. Once the rice cake dough is ready, flatten it out, and place a couple of the fruit pieces in the middle. Pinch the ends together and reshape them into a circle.
