Kat Lieu's Beautifully Blue Mochi Cake – World Spice

Ingredients

• 2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake or use 100 g ripe bananas)
• 1 cup any milk (use plant-based or coconut milk for a vegan cake)
• 1/2 cup condensed milk (use vegan condensed milk for a vegan cake or sub with vegan liquid sweetener)
• If you like sweeter cakes, add about 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract, optional
• 1/2 tablespoon miso, any (sub with a large pinch of salt)
• 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
• 1 tablespoon lemon zest, or 1 teaspoon of fresh lemon juice, optional (it will make the cake lavender instead of blue, due to change in acidity and pH, just FYI!)
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder
• 1 to 2 teaspoons Butterfly Pea Flower powder
• Confectioners' sugar
• Some Butterfly Pea Flower powder
• Mango slices, formed into a mango rose
• Coconut shreds