Chocolate Mint Mochi Cake
Adapted from Favorite Island Cookery, Book III
1/2 cup butter
1-1/2 cups sugar
2 cups loosely packed mint leaves
1/4 cup cocoa powder
6 oz. dark chocolate
2 cups mochiko
2 cups all purpose flour
1-12 oz. can coconut milk--add a little water to make 2 cups
1 can (12 oz.) evaporated milk
2 teaspoons vanilla extract
Process 1-1/2 cups sugar with 2 cups loosely packed mint leaves until evenly combined, scraping sides as necessary. Add butter and pulse until creamed together.
Melt the 6 oz. dark chocolate in the microwave and add to the processor with cocoa powder, pulse until evenly combined. Add eggs, one at a time, mixing after each. Transfer to large bowl.
Add 2 cups mochiko flour, 2 cups all-purpose flour, coconut milk, evaporated milk and vanilla extract. Mix well.
Pour into greased and sugared (or floured) 9 x 13 baking dish and bake for 1 hour at 350ºF.
When cake has cooled, garnish with powdered sugar and shaved chocolate.