Mochiko is a Japanese rice flour – it’s amazing the things you can do with mochiko. Mochiko Chicken, An mochi, this here is a take on custard mochi, but with an added kick – blueberries! It’s crunchy, chewy and oh so delicious.
1 pound mochiko (1 box)
1 cup butter, melted
2 cups sugar
1 can evaporated milk
2 teaspoons baking powder
2 teaspoons vanilla
12 oz blueberries (either fresh or frozen both work)
Stir sugar in the melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. If you don’t know what mochiko is – you definitely need it in your pantry. It’s a white rice flour and it’s very fine.
After the batter is mixed, I folded in my thawed blueberries. THEN poured it into my greased pan. The blueberries will tint the batter a little, don’t mix too much or it will look gray. Bake at 350 degrees for 1 hour or until the toothpick tests clean.