Mochi Cake and Durian?. . .Yes please!

I'm calling this cake by it's Japanese name "Mochi" because I can't remember what the Vietnamese name for it is. I'm not sure who invented this glutinous dessert first and I really don't care, I'm just glad someone did! This is very similar to the Filipino  "Cassava Cake" but instead of Cassava the Vietnamese and Japanese use glutinous rice flour. With these types of cakes, it's all about the chewy texture and crispy edges. If you've had Mochi Ice cream you'll understand what I mean. This cake is not at all like it's European, North American counterpart. . . .if you like Mochi you like it, if you don't you don't. And to throw in another element like Durian fruit, well. . .you love it or you hate it. It certainly is a flavor worth trying but many are repelled by the smell of the fruit. I like both the creamy texture and taste. :) 

You could certainly forgo the Durian fruit and substitute it with banana or make the pandan recipe. I've seen this also made with fresh blueberries but haven't tried it myself. Many recipes omit fruit all together, but for those who love both Durian and Mochi, here is my mother's recipe. 

Ingredients:

1 pound mochiko (glutinous rice flour)
2 cups white sugar
2 teaspoon baking powder
1/2 cup butter, melted
1 can coconut Milk
1 can evaporated Milk
1/2 cup water or milk
5 eggs
1 teaspoon vanilla extract
1/2 cup sweetened, flaked coconut
1 cup steamed yellow mung bean
1 cup durian fruit, de-pitted

Directions: 

1. If you can't find pre-steamed mung beans at the International grocers, buy dried yellow mung beans. Take about 1/2 cup dried yellow mung bean and steam in rice cooker or over stove. They will double in size when cooked. Approximately 20 minutes.
2. Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking dish. 
3. In a medium mixing bowl, add the eggs, vanilla, coconut and evaporated milks and mix. Add baking powder, sugar, milk(or water), vanilla and whisk. Slowly mix in the rice flour, steamed mung bean and durian fruit. 
4. Pour into prepared pan and on middle rack of preheated oven. 
5. Bake for 1 hour. Cool for about 30 minutes. Cut into squares. This is best eaten warm. You can store this by wrapping in plastic wrap, but before eating, reheat the square in the microwave for about 20 to 25 seconds.