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
- 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
- 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.