Blueberry Mochi

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  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 (16 ounces) box mochiko (Japanese sweet rice flour made from mochi)
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 sticks unsalted butter, melted
  • 1 (12 ounces) can evaporated milk
  • 4 large eggs, beaten
  • 2 teaspoons vanilla



Combine blueberries, lemon juice and water in a small saucepan and bring to a boil. Reduce heat and simmer 3-4 minutes. Set aside. In a large bowl, whisk together mochiko, sugar, salt and baking powder. In a separate bowl, whisk together melted butter, evaporated milk, eggs and vanilla. Combine wet and dry ingredients and stir until smooth. Pour into a well-buttered 9x13-inch baking dish. Spoon blueberries over top and drag the spoon through the mochi batter to swirl the blueberries in (do not completely mix). Bake at 350°F for about one hour, or until a toothpick inserted in the center comes out clean. Cool to room temperature before serving.


Recipe from Central Market Mill Creek - Culinary Resource Center
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