Strawberry mochi cake

This is the cake I made for Sunday Night Dinner a few weeks ago. I was looking for a way to use one of the five pounds of mochiko I have in my room, and I found a yummy looking recipe here (courtesy of Kirbie's Cravings). I wasn't sure how it would turn out, but it was a total success! The cake has a unique texture, sticky and chewy like mochi but light like a cake. The blog authoress has also used blueberries or cherries directly subsituted for the strawberries.

This recipe uses "sweet" or "glutinous" rice flour, which is sometimes also called "mochi-ko" after the Japanese. (Despite the name, it is actually gluten-free!) It can be found at Asian supermarkets or online, and possibly at whole food stores. It is very different from normal rice flour, so be careful!

Ingredients

• 16 oz (1 pound) "glutinous" or "sweet" rice flour
  
• 1 cup butter
• 2 cups sugar
• 1 (12 ounce) can (or 1 1/2 cups) evaporated milk
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups fresh strawberries, cut into small cubes (I used frozen)

Directions

1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Stir in the strawberries.
6. Pour mixture into a 9 x 13 pan. (I recommend using foil--this stuff is hard to scrub off)
   
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.