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’.

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!