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
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)
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.
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