Custard Mochi Cake

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5 tablespoons softened butter

1 1/2 cups sugar

3 eggs

2 cups whole milk (may use 2% milk, but I prefer the creaminess of whole milk)

1 teaspoon pure vanilla

1 cup mochiko (sweet rice flour), found in the ethnic foods aisle of some supermarkets, as well as in Asian food stores

1 teaspoon baking powder

1 cup chopped crystallized ginger

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