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Blueberry Mochi Cake

[heart_this] · Aug 12, 2009 · 40 Comments

Blueberry Mochi Cake

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

Blueberry Mochi Cake

Cook Time: 1 hour 25 minutes Total Time: 1 hour 25 minutes Servings: 12
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
  1. Mix the butter and sugar in a large bowl.
  2. Mix in the evaporated milk and vanilla extract.
  3. Mix in the eggs.
  4. Mix in the mochiko and baking powder.
  5. Mix in the blueberries.
  6. Pour the batter into a greased 9×13 inch baking pan.
  7. 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.
Similar Recipes:
Lemon Yogurt Cake with Blueberries
Blueberry and Lemon Coffeecake
Blueberry Clafoutis
Lemon Almond Cake

Cake, Dessert, Food, Japanese, Recipe

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Reader Interactions

Comments

  1. Anncoo says

    August 13, 2009 at 1:00 am

    Never thought of making a mochi cake before and I think this is really a good combination.

    Reply
  2. EAT! says

    August 13, 2009 at 1:34 am

    This cake sounds so intriguing. I am going to have to give it a try.

    Reply
  3. Jenn says

    August 13, 2009 at 1:45 am

    Nice. 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.

    Reply
  4. Talita says

    August 13, 2009 at 1:52 am

    Beautiful cake! Sounds really good!

    Reply
  5. Anonymous says

    August 13, 2009 at 1:57 am

    Interesting – I've never worked with sweet rice four. It looks like it's worth my effort to try it.

    Reply
  6. Kirby! says

    August 13, 2009 at 2:06 am

    How creative! I LOVE daifuku, but of course, would never think of turning it into something akin to a breakfast cake. Yumbo.

    Reply
  7. Sharon says

    August 13, 2009 at 2:34 am

    I've never seen anything I've wanted to go run and make as much as this cake! I am a HUGE mochi lover.

    Reply
  8. Mary says

    August 13, 2009 at 3:51 am

    Kevin, 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.

    Reply
  9. Saee Koranne-Khandekar says

    August 13, 2009 at 4:28 am

    That looks so good! I like dense cakes–they're somehow more comforting in a homely way. 🙂

    Reply
  10. rekhas kitchen says

    August 13, 2009 at 6:08 am

    Cake looks so tempting Kevin. Will sure give a try and let you know

    Reply
  11. MeetaK says

    August 13, 2009 at 6:16 am

    how very innovative kevin. as always a wonderful looking treat!

    Reply
  12. Arabic Bites says

    August 13, 2009 at 6:24 am

    I 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 😀

    Reply
  13. The Food Librarian says

    August 13, 2009 at 10:16 am

    Kevin,
    Glad you made this cake and enjoyed it! – mary the food librarian

    Reply
  14. Rosa's Yummy Yums says

    August 13, 2009 at 10:38 am

    Very original! This cake must be lovely!

    cheers,

    Rosa

    Reply
  15. ICook4Fun says

    August 13, 2009 at 12:05 pm

    I 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.

    Reply
  16. Joanne says

    August 13, 2009 at 12:12 pm

    This 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.

    Reply
  17. ABowlOfMush says

    August 13, 2009 at 12:22 pm

    This looks just delicious!
    Combine blueberry with cake and I'm sold!

    Reply
  18. Michelle {Brown Eyed Baker} says

    August 13, 2009 at 2:49 pm

    I first read about mochi not too long ago, and this cake looks divine! I can't wait to give it a try myself.

    Reply
  19. Zoe says

    August 13, 2009 at 3:23 pm

    This cake looks delicious. Great job!

    Reply
  20. Amy says

    August 13, 2009 at 3:33 pm

    I'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.

    Reply
  21. ttfn300 says

    August 13, 2009 at 3:37 pm

    that sounds awesome! never tried mochi flour, but it sounds good 🙂

    Reply
  22. Ramya Kiran says

    August 13, 2009 at 3:47 pm

    Wow, thats a lovely looking treat! Loved those studded Blueberries..

    Reply
  23. Anonymous says

    August 13, 2009 at 5:12 pm

    This looks DELICIOUS. I'm a big fan of anything blueberry. I can't wait to give this recipe a try. Thanks for sharing.

    ~Camberley

    Reply
  24. Cooking with Michele says

    August 13, 2009 at 5:40 pm

    YUM! I'll have to share this with my dad as he's a HUGE fan of blueberries.

    Reply
  25. Soma says

    August 13, 2009 at 6:50 pm

    So Unique! I have never baked with rice flour. So pretty too!

    Reply
  26. Jennifer says

    August 13, 2009 at 7:09 pm

    I love sweet rice flour, its perfect for my husbands gluten free cooking! This cake looks SOOO good!

    Reply
  27. Daniela says

    August 13, 2009 at 8:15 pm

    L'ottima combinazione degli ingredienti rendono questa torta deliziosa.
    Ciao Daniela.

    Reply
  28. Tiina says

    August 13, 2009 at 8:23 pm

    Lovely cake! Oh, now I want some blueberries! 🙂

    Greetings,
    Tiina

    Reply
  29. Michelle in Colorado Springs says

    August 13, 2009 at 8:24 pm

    How many cups is 1 pound of rice flour?

    Reply
  30. Kevin says

    August 13, 2009 at 10:21 pm

    Michelle 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.

    Reply
  31. sweetbird says

    August 14, 2009 at 12:55 am

    This 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.

    Reply
  32. Xiaolu says

    August 15, 2009 at 7:02 am

    I 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.

    Reply
  33. Becks says

    August 15, 2009 at 6:16 pm

    This! 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!

    Reply
  34. Darren Haynes says

    August 28, 2009 at 8:17 pm

    Hi 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
    [email protected]

    Reply
  35. Priceless says

    July 8, 2012 at 11:13 am

    I 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.

    Reply
  36. Juicer Machine says

    July 13, 2012 at 9:35 pm

    Yummy, 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.

    Reply
  37. Cakelover says

    May 7, 2014 at 3:35 pm

    Do you store this at room temp or in the fridge?

    Reply
  38. kevin says

    May 15, 2014 at 9:42 am

    Cakelover: I store it in the fridge due to the blueberries in it.

    Reply
  39. Paka says

    April 1, 2019 at 6:22 am

    This 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.

    Reply
  40. Lee says

    April 30, 2019 at 9:55 pm

    I 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.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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