13.5 FL OZ TO CUPS RECIPES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together the Butter (1/3 cup) and Granulated Sugar (2 1/4 cup) in a mixing bowl. Pour the Evaporated Milk (12 fluid ounce) into a large measuring cup, and add Water (to taste) to the cup to equal 2 cups of liquid.
• Pour liquid into creamed butter mixture along with Mochiko Sweet Rice Flour (1 pound), Egg (4), Baking Powder (2 teaspoon), Vanilla Extract (1 teaspoon) and Coconut Milk (13.5 fluid ounce). Stir well.
• Pour into a lightly greased 9x13 inch pan, and bake for 1 hour.
• Allow it to cool, before cutting and serving. Enjoy!

Steps:

• Step 1: In a small saucepan, heat 1 can (13.5 ounces) unsweetened coconut milk, 1 cup whipping cream and 1/2 cup granulated sugar just long enough to dissolve the sugar. Remove from heat; add a generous pinch of salt. Refrigerate until cold.
• Step 2: In a blender, puree 2 large ripe mangos (or 1 1/2 to 2 cups fresh or frozen mango pulp). Add the milk mixture; blend smooth. Chill base until very cold before making ice cream; it can be refrigerated up to 1 day.
• Step 3: Freeze the cold base in an ice-cream-maker according to manufacturer's directions. Remove from the maker; transfer to a covered, freezer container. Freeze 20 minutes or up to a couple of days.
• Step 4: Serve in small scoops, garnished with chopped roasted peanuts, toasted coconut shreds or diced fresh mango.