Blueberry Mochi Cake

For those that love the chewiness of Mochi (glutinous rice cakes), you’re gonna love this version.  Not as sticky as your typical Mochi, but still a great consistency of cake-like with a bit of “chewy”…..give this recipe a try and see for yourself.  I changed out a few ingredients and measurements to suit my tastes.

Adapted from JustJenn who adapted it from Hawaii’s Best Mochi Recipes by Jean Watanabe Hee

Moist and Chewy texture

Moist and Chewy texture

 

1 box (1 lb.) Mochiko Rice Flour
1/2 tsp. Salt
1 cup OR 2 sticks REAL Butter, melted
1 1/2 – 2 cups sugar  (I used 1 1/2 cups for a less sweeter version)
1 (12 oz.) can Evaporated milk  (I used regular WHOLE milk)
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
1/2 can blueberry pie filling (Try other pie filling flavors)

 

In a large bowl, combine the sugar and melted butter. Stir in the evaporated milk and mix well. Add the eggs, once at a time and mix. Stir in the baking powder, Mochiko flour, and vanilla.

 

Preheat your oven to 350 degrees. Lightly grease a 9×13-inch baking pan and pour the Mochi batter into it.

 

Using a large spoon, dollop the pie filling over the top of the batter.  Using a butter knife, “SWIRL” the pie filling all in and around the cake batter to incorporate it into the batter; this also makes the very pretty marbelized effect on top of the cake.

mochi3Swirl the pie filling throughout.....

 

 

 

 

 

 

 

 

 

Place into the oven and bake for about 1 hour and golden in color or until a cake tester inserted comes out clean. Allow to cool completely

Allow to cool

Allow to cool

6 thoughts on “Blueberry Mochi Cake

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