If you love the flavor and texture of Japanese mochi, this blueberry mochi cake is the perfect recipe.
One of my favorite desserts is mochi, a Japanese rice cake. I love the chewy texture of it and I especially love the mochi ice cream you can buy at Trader Joes and Asian supermarkets. It’s naturally gluten free so this is a great recipe for those of you who can’t eat gluten.
You can modify the sugar content but I love that it’s not that sweet.
Gather your ingredients. You will need Mochiko sweet rice flour found at most Asian supermarkets. You can also order it here on Amazon.
Ingredients:
- 1 box of Mochiko
- 3 eggs
- 1 cup of sugar
- 2 cups of milk
- 1/2 cup melted butter
- 5 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1-2 cups of fresh blueberries rinsed and drained or frozen
Preheat oven to 375 degrees.
This lil helper ALWAYS knows when something is up in the kitchen. I have to let her help me or else!!
Mix all your ingredients in the bowl. Spray a large pan with oil and pour a layer of batter in. I like to add the blueberries in during this step and then pour the rest of the batter into the pan.
Add some more blueberries on the top!
Bake for about 45 minutes until you see a golden brown crust. It will rise a bit while baking. It smells heavenly!
Wait till it cools before cutting them. I’ve baked this a bunch of times for my non-Asian friends and they all love the taste and texture. If you prefer a sweeter recipe, you can always add more sugar. It is sooo good fresh out of the oven.
I may or may not have eaten all the corner pieces myself! #guilty
It’s delicious! You can make it with raisins, chocolate chips, craisins, nuts, etc. My favorite will always be fresh blueberries.
It’s Emmy-approved! Enjoy and lmk if you make these!
Let all that you do be done in Love. 1 Corinthians 16:14
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Hi Yuni, i’m a huge fan of this recipe! I was wondering how you store it to retain its freshness. I usually leave them out but one time I saw that mold had already grown the next day. Would you suggest refrigerating it? My daughter (4) is also a huge fan as well as my mother!
Aww that makes me so happy! Thank you so much for the comment. I’ve never had that problem but I could see that happening if the weather is warm. After about 2 days, I always refrigerate them in a closed container if they even last that long because we devour it pretty quickly. You can easily warm them up in the microwave and they may even be better! I’m so glad your family likes the recipe. Hope those tips help!
Thanks so much Yuni, it definitely helps! I’m from Southern CA so the weather is usually on the warmer side. 🙂 I’ll start putting them in the fridge and will try microwaving them next time. I’m looking forward to trying more of your recipes!
That sounds great, Lina! I hope it works! I just made it again this past weekend with chocolate chips! Thank you for reading again!!
Hi Yuni, my sweet rice flour comes in a bag. Do you know how much you use? Thanks!
Hi Laura! The box is 1 lb so I believe it’s 2 cups. Hope this helps!
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