Blueberry mochi cake
I’ve made strawberry mochi cake, cherry mochi cake, and now I finally got around to making a blueberry mochi cake.
This recipe base for mochi is so easy to make and so versatile, next time I think I’m going to graduate from berries and try some other fruit versions next time.
- 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
- 1 cup butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 2 cups fresh blueberries
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Preheat oven to 350°F.
Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the blueberries.
Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour. Let cake completely cool, allowing the mochi to set, before cutting and serving.