cake &desserts &japanese &mochi 28 Apr 2007 09:58 pm
Blueberry Mochi Cake
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.
ingredients:
1 pound mochiko (1 box)
1 cup butter, melted
2 cups sugar
1 can evaporated milk
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz blueberries (frozen, defrosted is fine)
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.
If you know my other recipes you know that I never flour the pan, I only brush it with melted butter. But hey, do what you want.
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.
Isn’t it a lovely golden brown? Just let it cool and then cut it into squares to serve. It’s a nice mochy chewy consistency with a cake-like feel built right in. Great with coffee and tea.
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on 09 May 2007 at 10:58 am 1.drea said …
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!
on 03 Oct 2007 at 1:56 pm 2.myra said …
5 stars! Everyone loved it. I really think the frozen blueberries make the difference too. Can pie filling would be too sweet.
on 22 Dec 2007 at 5:33 pm 3.justJenn Recipes: Free Recipes | » Pumpkin Mochi said …
[...] Mochi – just in time for the end of fall! This recipe is similar to the Blueberry Mochi recipe that I have, and just as tasty! It’s almost a hybrid cake/mochi, still, very [...]
on 18 Feb 2008 at 10:05 pm 4.Marty said …
6 stars!! Everyone loves the texture, and the blueberries were such a good idea. everything about it is just super!
on 10 May 2009 at 11:00 am 5.robin said …
how many ounces of evaporated milk? I see two different sizes at the market and got both!
on 10 May 2009 at 9:01 pm 6.justJENN said …
@robin 12 ounces!
on 12 Apr 2010 at 10:19 pm 7.Leah said …
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!!
on 15 Jul 2010 at 5:57 pm 8.Jayne Lee said …
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
on 20 Aug 2010 at 8:33 pm 9.Erin H P said …
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!