I have only used mochiko or sweet rice flour one time before and that was to make daifuku which is a Japanese treat where the mochiko is turned into a sweet, sticky and chewy confection. I am always looking for new ways to use ingredients and when I came across a recipe for a mochi cake on The Food Librarian I knew that I would have to try it. I was very curious to see what kind of texture a cake made with mochiko would have given that I had never had it in a remotely cake like form before. Though I could have made the cake right away I liked the sound of the blueberry version so I held off until the local blueberries were available and I finally got to make it. The recipe is pretty straight forward though perhaps not for the faint of heart given that it contains a full cup of butter. The mochi cake turned out well and I was really pleased with the texture. It was nice and moist and buttery and a little dense, which added a nice chewiness. The blueberries also went really well in the cake and I am off to a great start to the local blueberries.
Blueberry Mochi Cake
ingredients
- 1 cup butter (melted)
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 4 eggs
- 1 pound mochiko (1 box)
- 2 teaspoons baking powder
- 1 cup blueberries
directions
- Mix the butter and sugar in a large bowl.
- Mix in the evaporated milk and vanilla extract.
- Mix in the eggs.
- Mix in the mochiko and baking powder.
- Mix in the blueberries.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 1 hour.
Anncoo says
August 13, 2009 at 1:00 amNever thought of making a mochi cake before and I think this is really a good combination.
EAT! says
August 13, 2009 at 1:34 amThis cake sounds so intriguing. I am going to have to give it a try.
Jenn says
August 13, 2009 at 1:45 amNice. I love blueberry. I haven't tried using rice flour yet, but I have a couple of recipes that it calls for. Looks really great.
Talita says
August 13, 2009 at 1:52 amBeautiful cake! Sounds really good!
Anonymous says
August 13, 2009 at 1:57 amInteresting – I've never worked with sweet rice four. It looks like it's worth my effort to try it.
Kirby! says
August 13, 2009 at 2:06 amHow creative! I LOVE daifuku, but of course, would never think of turning it into something akin to a breakfast cake. Yumbo.
Sharon says
August 13, 2009 at 2:34 amI've never seen anything I've wanted to go run and make as much as this cake! I am a HUGE mochi lover.
Mary says
August 13, 2009 at 3:51 amKevin, this looks really good. I normally am put off by how dense mochi cakes can be, but I trust your recipes enough to try yet again.
Saee Koranne-Khandekar says
August 13, 2009 at 4:28 amThat looks so good! I like dense cakes–they're somehow more comforting in a homely way. 🙂
rekhas kitchen says
August 13, 2009 at 6:08 amCake looks so tempting Kevin. Will sure give a try and let you know
MeetaK says
August 13, 2009 at 6:16 amhow very innovative kevin. as always a wonderful looking treat!
Arabic Bites says
August 13, 2009 at 6:24 amI love to bake with rice flour & we use it alot here in Arabic Gulf area.
Your cake looks so beautiful I bet it taste so good.
zainab 😀
The Food Librarian says
August 13, 2009 at 10:16 amKevin,
Glad you made this cake and enjoyed it! – mary the food librarian
Rosa's Yummy Yums says
August 13, 2009 at 10:38 amVery original! This cake must be lovely!
cheers,
Rosa
ICook4Fun says
August 13, 2009 at 12:05 pmI bookmark this recipe since I saw it at the Food Librarian blog and now I see it again here. I guess it's time to make this since I bought some blueberries the other day.
Joanne says
August 13, 2009 at 12:12 pmThis sounds so interesting! I love finding new ways to use odd ingredients. Now maybe I won't feel so bad about buying a whole bag of sweet rice flour since I'll have more than one thing to make with it.
ABowlOfMush says
August 13, 2009 at 12:22 pmThis looks just delicious!
Combine blueberry with cake and I'm sold!
Michelle {Brown Eyed Baker} says
August 13, 2009 at 2:49 pmI first read about mochi not too long ago, and this cake looks divine! I can't wait to give it a try myself.
Zoe says
August 13, 2009 at 3:23 pmThis cake looks delicious. Great job!
Amy says
August 13, 2009 at 3:33 pmI've made this before but I used frozen wild blueberries. It was really good, but now that it's blueberry season I think I'll have to try it with fresh berries.
ttfn300 says
August 13, 2009 at 3:37 pmthat sounds awesome! never tried mochi flour, but it sounds good 🙂
Ramya Kiran says
August 13, 2009 at 3:47 pmWow, thats a lovely looking treat! Loved those studded Blueberries..
Anonymous says
August 13, 2009 at 5:12 pmThis looks DELICIOUS. I'm a big fan of anything blueberry. I can't wait to give this recipe a try. Thanks for sharing.
~Camberley
Cooking with Michele says
August 13, 2009 at 5:40 pmYUM! I'll have to share this with my dad as he's a HUGE fan of blueberries.
Soma says
August 13, 2009 at 6:50 pmSo Unique! I have never baked with rice flour. So pretty too!
Jennifer says
August 13, 2009 at 7:09 pmI love sweet rice flour, its perfect for my husbands gluten free cooking! This cake looks SOOO good!
Daniela says
August 13, 2009 at 8:15 pmL'ottima combinazione degli ingredienti rendono questa torta deliziosa.
Ciao Daniela.
Tiina says
August 13, 2009 at 8:23 pmLovely cake! Oh, now I want some blueberries! 🙂
Greetings,
Tiina
Michelle in Colorado Springs says
August 13, 2009 at 8:24 pmHow many cups is 1 pound of rice flour?
Kevin says
August 13, 2009 at 10:21 pmMichelle in Colorado Springs: Unfortunately all the recipes that I could find called for one box (which is 1 pound) of the Koda Farms Blue Star Brand Sweet Rice Flour. After a quick search I found a site that showed the nutritional facts and it seemed to indicate that there are 3.75 cups in the box.
sweetbird says
August 14, 2009 at 12:55 amThis is the first time I've seen glutinous rice flour used this way. Very cool!
You should try the mochi dumplings wrapped around ice cream, that's my favorite way to eat it.
Xiaolu says
August 15, 2009 at 7:02 amI brought this to work a few months ago after seeing the same Food Librarian blog post, and everyone loved it. Thanks for reminding me of the recipe. I'd love to try it with a different fruit.
Becks says
August 15, 2009 at 6:16 pmThis! Cake! Is! Gluten! Free!
Just thought I should point that out. I can NOT eat glten at all, and I am always looking for good GF reipes. You should point it out, there are so many people who would like to know about this recipe!
Darren Haynes says
August 28, 2009 at 8:17 pmHi there, I am a new blogger and have started a Juicer Recipes blog. http://www.juicerrecipesnow.com .
Would you be interested in exchanging blog roll links?
Thanks
Darren Haynes
darrenhaynesdarren@yahoo.com
Priceless says
July 8, 2012 at 11:13 amI love blueberries and never thought to pair it with mochiko. I fell in love with blueberries when we move to Canada,I'm Filipina and we have recipes that call for mochiko, therefore it's a staple in my pantry, what a nice way to combine two ingredients that are worlds apart….
Thanks so much for all the inspiring recipes. Keep up the good work with your blog.
Juicer Machine says
July 13, 2012 at 9:35 pmYummy, This photo is so inviting. I can only imagine how it tastes. While I used to live in Europe I was having blueberries very often, in season of course. Since I moved to South Africa, it is almost impossible to find them. Seams to me it is cheaper to fly to Europe and enjoy them there.
Cakelover says
May 7, 2014 at 3:35 pmDo you store this at room temp or in the fridge?
kevin says
May 15, 2014 at 9:42 amCakelover: I store it in the fridge due to the blueberries in it.
Paka says
April 1, 2019 at 6:22 amThis is a popular dessert growing up in Hawai’i. There are many variations to this kind of recipe too…another favorite is without the blueberries or making the chocolate mochi. Brings back memories. Happy to see this post.
Lee says
April 30, 2019 at 9:55 pmI made this and it is delicious–sweet, dense and slightly chewy!! The edges are particularly good. Thank you for this recipe. It’s a keeper.