Mochiko is one of my favorite ingredients. Savory or sweet, it’s so versatile. This is a take on old skool Hawaiian custard mochi but in cake form filled with beautiful fresh blueberries! A lovely cake with that special mochi ‘chew’.
ingredients:
1 pound mochiko (1 box)
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) butter, melted
2 cups sugar
1 can evaporated milk
4 eggs
2 teaspoons vanilla
1-1/2 cups blueberries (fresh or frozen)
Preheat the oven to 350 degrees and grease a 9×13 pan with melted butter. Set aside.
Stir together the sugar and the melted butter. Add the evaporated milk and mix well. Then add the eggs one at a time, along with the vanilla.
Carefully stir in the mochiko, baking powder and salt.
After the batter is mixed, fold in the blueberries. If you are using frozen, move quickly – the batter will start to color or ‘gray’.
Pour the mixture into the prepped pan and bake for 1 hour.
Let the cake cool in the pan and then cut it into squares to serve.
This dessert is a lovely blueberry cake with an added surprise of a mochi chewy consistency. It’s perfect with afternoon coffee and tea!
Kid's lunches, simple dinners and a whole lot of geeky baking.
This is one of the best recipes ever! People were surprised that it was actually a mochi cake and not blueberry bread! You can check out my version in the link above. Thanks for showing everything step by step and great pointers, Jenn!
5 stars! Everyone loved it. I really think the frozen blueberries make the difference too. Can pie filling would be too sweet.
6 stars!! Everyone loves the texture, and the blueberries were such a good idea. everything about it is just super!
how many ounces of evaporated milk? I see two different sizes at the market and got both!
@robin 12 ounces!
I just tried this today! It’s good, but I didn’t get the same cake like texture. I used my stand mixer, do you think that had something to do with it? Thanks for sharing your recipes!!
Hi Jenn!!
I’m so excited to have found your site. I LOVE mochi and I never even thought about making it because it seemed so intimidating….but I adore your recipes!!
<3
Jayne xox
Yes, another awesome JENN recipe. Made this one tonight for a small party, and everyone liked it. I’m glad we have leftovers! Went to Asian Mart today and stocked up on mochiko
…Fresh blueberries worked great!
You’re killing me with this. I want some. I want some NOW!
just had to let you know know that i’ve made your famous mochi cake recipe(s) many times and they’re always a hit. today, made one for someone with a wheat and dairy allergy so substituted coconut milk (12 oz) and coconut oil (melted it to get liquid form) for the butter. perfection, and i kinda like the extra coconut flavor!