Instructions:

1. Make the Pineapple Curd:

Blend the pineapple chunks into a smooth purée.
Add the cornstarch, lemon juice, and salt to the blender; blend again until fully
combined and no lumps remain.
Pour the purée into a small saucepan and cook over medium heat, whisking
constantly, until starting to thicken, about 3 minutes. You don’t want the curd
too thick, so you can still swirl it into the cake.
Stir in lemon zest and a pinch of salt and let cool while you make the cake
batter.

2. Make the Matcha Mochi Batter:

Preheat oven to 350°F. Grease and line a 9x13-inch baking dish with
parchment paper.
In a medium bowl, whisk together the milk, oil, vanilla, sugar, and eggs until
smooth.
In a large bowl, sift in matcha powder, then add mochiko, tapioca flour, baking
powder, and salt. Whisk to combine.
Pour the wet ingredients into the dry and whisk until the batter is smooth and
lump-free.

3. Assemble and Bake:

Pour the matcha mochi batter into the prepared pan and smooth the top.
Dollop the pineapple curd across the surface. Use a knife or skewer to swirl it
gently—don’t overmix.
Bake for 45-55 minutes, or until the top is puffed, golden around the edges,
and set in the center. Turn halfway through baking.
Let cool in the pan before slicing into squares.