Blueberry Mochi Cake

Tuesday, April 21, 2009

Food Librarian - Blueberry Mochi Cake
Blueberry Mochi Cake

Mochi (pronounced mo-chee) is one of my favorite Japanese foods on the planet. It is pounded special short-grain rice. I did a few posts about the plain New Year's mochi my family makes and the sweet Japanese confectioneries such as those sold by Sakuraya in Los Angeles.

In those tart frozen yogurt shops (such as Pinkberry, Tutti Fruitti and Yogurtland), you can get little mochi balls of goodness. They are perfect with frozen yogurt because they are chewy, sweet, and they don't harden against the cold yogurt (unlike those killer mini-gummy bears - I thought I was going to need dental work!)

Recently, I was gifted some Blueberry Mochi Cake by JustJenn. OMG. So delicious. I had to make it!

Food Librarian - Blueberry Mochi Cake

The key ingredient is the box of Mochiko (sweet rice flour) - it cannot be substituted. Really, no substitutions. I used Koda Farms Mochiko sweet rice flour (see their website for information about mochi and this California family owned Japanese American farm). You can find this in a Japanese, Asian, or health food store (it's gluten-free). Mine sells it for under $1.50 per box. Mochiko is made from special sweet short-grain rice and is very soft in texture. It will make the cake a bit chewy and, well, mochi-like!

This is more of a Mochi "cake" than mochi you might have seen in a Japanese store. Those are usually filled with sweetened beans (red or lima) and the outer mochi doesn't have a bunch of eggs and milk in it like this one.

Blueberry Mochi Cake

Adapted from JustJenn who adapted it from Hawaii's Best Mochi Recipes by Jean Watanabe Hee

1 pound mochiko (1 box)
1 cup butter (2 sticks), melted
2 cups sugar
1 can evaporated milk (12 oz can)
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz frozen blueberries (or 1 can blueberry pie filling)

In a large bowl, combine (by hand) the sugar and melted butter. Add evaporated milk and mix well. Add eggs and mix. Finally, stir in baking powder, mochiko and vanilla.

Food Librarian - Blueberry Mochi Cake
After mixing the batter, I spread a thin layer in the 9 x 13 pan. Then I sprinkled some semi-thawed blueberries. Repeated a couple times. Or, you can mix it all together but the batter gets a little blue (nothing wrong with that!)

I used Trader Joe's Frozen Wild Blueberries. These blueberries are smaller and I ended up using 3/4 of the 12 oz. bag.

Food Librarian - Blueberry Mochi Cake
My new oven! See the temperature remained at 350 for the entire cycle! Yippee.
Bake for 1 hour at 350 degrees until toothpick clean and golden brown.

Food Librarian - Blueberry Mochi Cake
Blueberry Mochi Cake

Not too sweet.
Slightly chewy.
Yummy blueberryness.
Try it out!
Pin It!


Pearl said... [Reply to comment]

oh my gosh! mochi cake? does it remind you a little of nian-gao?

The Food Librarian said... [Reply to comment]

Yes it's a little like Nian-Gao but less chewy because it is baked and has eggs in it. You should give it a try! :) - mary

Caroline said... [Reply to comment]

Love mochi, can't wait to try this.

emiglia said... [Reply to comment]

I LOVE mochi! I used to get daifuku mochi at an Asian supermarket near where I went to high school... I could literally eat a whole pack in an afternoon!

This cake looks really interesting... I'll keep an eye out for the mochi flour.

Heather S-G said... [Reply to comment]

This sounds so good...different from anything I've had. I'll have to look for mochi...I am intrigued!

oneordinaryday said... [Reply to comment]

I'm going to look around for sweet rice flour. I've never used it but your cake looks so beautiful and delicious that I want to try it.
Thanks for sharing this recipe.

Engineer Baker said... [Reply to comment]

Mochiko sounds like a wonderful addition - I've never had mochi, but I definitely need to get on that :) The blueberries just make it that much better.

Patricia @ ButterYum said... [Reply to comment]

Looks fabulous... now all I have to do is find Mochi ;)

Steph said... [Reply to comment]

I love mochi!! That looks delicious with the blueberries. Mary, are you going to make more Japanese desserts?

vibi said... [Reply to comment]

I couldn't understand at first how you got this cake to look so moist... now I get it! Mochiko... rice... ahhhh... makes sense! lol

Yum! well thought of!

Eliana said... [Reply to comment]

This looks so delish. Now I have to track down this flour. I'm sure the blueberries added a nice touch.

eatme_delicious said... [Reply to comment]

Ooo mochi cake!! Exciting. I've never seen anything like it. I'll have to see if I can find that rice flour.

eatme_delicious said... [Reply to comment]

Oh and I love your sugar container!

Anonymous said... [Reply to comment]

O.M.G. That yellow 'sugar' tupperware has me rollin'! Do all Japanese families have those? DHAHAHA

Unknown said... [Reply to comment]

I've never had mochi before but I am intrigued :) That looks delicious!

Natalie said... [Reply to comment]

So pretty and fresh looking!

Ingrid_3Bs said... [Reply to comment]

Looks and sounds wonderful and blueberries desserts are not the first I grab for.

Anonymous said... [Reply to comment]

I really love Mochi (and used to have a box of that rice flour until the pantry moths got to it). This cake looks like a fine idea. How does it keep? Does it stale instantly or improve with age?

Maria said... [Reply to comment]

Ive never had mochi. This cake looks incredible! I love blueberries!

How To Eat A Cupcake said... [Reply to comment]

Mmmmm those tiny little blueberries are perfect. You've gotten me really interested in mochi!

Megan said... [Reply to comment]

Believe it or not, I saw that brand of rice flour in my market. I hadn't a clue what you would use it for. But now I know - and I'll keep it mind when I need a gluten free dessert!

Karen said... [Reply to comment]

What a wonderful texture that cake has! I recently got a new oven, too and was SO happy when the temp I dialed up was what the inside thermometer said!

Carmen said... [Reply to comment]

ooooooh i can't WAIT to make this!! I love all things mochi. i make nien gao every year for chinese new year but have always wondered how to incorporate more sticky rice pastries into my life the rest of the year. :)

Cheryl said... [Reply to comment]

I love mochi! Going to have to make this cake now!

the girls of gt said... [Reply to comment]

This sounds like something I need to try. Thanks!

jme said... [Reply to comment]

This is great- I just bought an extra box of Mochiko to make ice cream mochi- but I've been having major lemon/blueberry cravings! I think I might make this tomorrow!! ... I wonder if lemon juice or zest would ruin it? Thanks for the recipe!

Anonymous said... [Reply to comment]

OMG. You cake sounds so delicious. I love mochi! I want to try this and the mochi waffles I've been reading about.

Anonymous said... [Reply to comment]

So what do you think about "Mochi" I hope you can come here someday... I'd love to treat you to all-things-mochi and PIZZA...

This looks really fabulous! , huge fan of mochi here, Mochi and adzuki...I love it all.

Jacque said... [Reply to comment]

Oh, how interesting! I've never heard of mochi.

It sure does look good.

Mary Bergfeld said... [Reply to comment]

This is not unlike a French flognarde. I'll give this a try

TeaLady said... [Reply to comment]

Here in Podunk, USA, I have never heard of this. Wonder if they have it anywhere. Looks interesting. And good.

Linda said... [Reply to comment]

Now, this is a first for me! It looks just like a flour-based cake, but I bet the texture is something completely different...gotta try this out.

My order at Pinkberry - original/green tea swirl w. a double order of mochi and mango. Yes, I love my mochi!

BTW Mary, curious to hear if you've experienced a difference in the sweet rice flour brands. I've used another brand (can't recall the name) which you can find in the major grocery chains.

Really great job with this post!

Shari said... [Reply to comment]

I love your tasting notes at the end. I've never heard of mochi before. Love your yellow sugar tupperware container too...

Monica H said... [Reply to comment]

Well it seems your oven is working because this looks perfect! Very muffin like.

Anonymous said... [Reply to comment]

i have celiac and i'm always interested in trying new gluten free things!

Davery said... [Reply to comment]

Would this work with fresh blueberries (do you need to add extras)? I am tempted to break out my baking pan this weekend! Nice to know I am not the only one who labels my cooking ingredients via P-touch...

EMeww said... [Reply to comment]

this looks amazing *drool I've never had anything like this but am Celiac, so keep the GF posts coming!

Coco Cake Land said... [Reply to comment]

wheeeee! mochi cake! looks awesome mary. gonna try this recipe at some point... i've had a box of mochiko in my baking cupboard for way too long... !

Elyse said... [Reply to comment]

You know, I've never had mochi, and now, I can't wait to try it!! It sounds great in everything from Pinkberry froyo to this cake. And can we talk about this cake? It looks incredible. Not to mention I adore blueberries :) I can't wait to experiment with mochi!!

Pamela said... [Reply to comment]

That cake looks tempting and fabulous. And thanks for reminding me that I need to get a temp gage for my oven!

test it comm said... [Reply to comment]

A mochi cake sounds so amazingly good. I have been wondering what else I can use mochiko for.

Karen Brown Letarte said... [Reply to comment]

You know, Mochi is one of the few things I've never tried. This cake looks really delicious, and I'm sure the mochiko is not only tasty, but a boon for those who can't eat gluten.

The Food Librarian said... [Reply to comment]

savour-fare, I tried it the second day and it was good. Don't refrigerate any mochi products as they harden (like regular rice).

linda, Come to think of it, I've never seen another type of mochiko powder (because I think my family has used this white box for.e.v.e.r. and I pick it up at the Japanese store who would probably only carry this brand. I think if it is truly sweet rice flour and found in an Asian place, it might work. I wouldn't use a Bob's Red Mill rice flour because it might be made of a different type of rice (such as medium grade). I think Mochi is all about the type of rice, so the powdered form needs to start with that rice, know what I mean? :) But I'm not an expert!! The Korean store where you get the kaki/persimmon should have mochiko. :)

Dave, I think fresh blueberries would work. Give it a try and call me - I'll come over! :) And I heart my P-Touch!! AND, I found more of these tupperware containers in a Goodwill and bought them up!!!

- mary the food librarian

Christine said... [Reply to comment]

Oh wow, this looks delicious!

RecipeGirl said... [Reply to comment]

I've never heard of the stuff. I think I can find it though. Very interesting, and a delicious cake too!

The Urban Baker said... [Reply to comment]

I love Mochi and so do my kids! Yum

The Urban Baker said... [Reply to comment]

I love Mochi and so do my kids! Yum!

Jamie said... [Reply to comment]

The texture of this looks freaking amazing!

Jaime said... [Reply to comment]

holy YUM!

Jessica said... [Reply to comment]

How did I miss this post? The mochi cake looks absolutely, mouth-wateringly, delicious. I am dying to try this.

Sarah said... [Reply to comment]

I made this today and it turned out beautifully, even though I forgot the baking powder. I also added some lemon zest and a couple of tablespoons of lemon juice. Thanks!

Madam Chow said... [Reply to comment]

I love mochi, too. I have a butter mochi recipe (via a friend) that's fabulous - I should make it again and post it!

Lori said... [Reply to comment]

Great idea. I would so love to try this cake.

Unknown said... [Reply to comment]

My family LOVES mochi. I have to make this for them next time we are all together. Thanks for the great and unusual idea.

Anonymous said... [Reply to comment]

that looks lovely!!

Ramya Kiran said... [Reply to comment]

They look just perfect!

JOJO said... [Reply to comment]

I tried this cake, it is delicious and it came out just like the picture...for those who live in NJ, there is a Japanese food market, in Edgewater this is their website and you can find everything there....enjoy it

Budja&Me said... [Reply to comment]

I was wondering if you have a recipe to make the mochi used as a topping for frozen yogurt?

Thank you!

Anonymous said... [Reply to comment]

Thanks for posting this! Mine's in the oven now, being made for my son's gluten-allergic teacher. I'm mostly excited about it because I've made a mochi cake using coconut milk, and loved everything about the cake except for the coconut milk flavor. So happy for the use of evap milk--the fruit ingredients can be altered in many ways now!

Kelsey said... [Reply to comment]

Just made this yesterday. So delicious! So easy. This has such a fantastic texture, and had an excellent crust.

In my oven, it only took 55 minutes, so maybe check your oven before the 60 minutes are up.

Amy said... [Reply to comment]

I made this last night and it was SO good! I loved crust it had on the edges. I only have a quarter of the pan left and there were only two of us eatting it. It was really good warm. I will definately have to make more very soon!

Rumela said... [Reply to comment]

This Blueberry mochi cake looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors! Although I'm to a big fan of mochi cake, this sure looks yummy! I'm normally the one that will say no to mochi cake. thanks for shearing your post.

Anonymous said... [Reply to comment]

What size can of evaporated milk do you use? The 5 oz or 12 oz?

The Food Librarian said... [Reply to comment]

Hi Anonymous, That is a 12 oz can of evaporated milk. - mary

Anonymous said... [Reply to comment]

how do u keep the mochi cupcakes from stickin to the cupcake liners?

The Food Librarian said... [Reply to comment]

Anonymous, these were made in a 9x13 pan that was sprayed. If you make cupcakes, they don't stick too much to the more than a regular cupcake. This is a mochi "cake" so it isn't as sticky as regular mochi confections. - mary the food librarian

Anonymous said... [Reply to comment]

Could you use rice milk instead of evaporated? I can't wait to try this!

The Food Librarian said... [Reply to comment]

Dear cammylovesfood (#66), I think the recipe would be way different with rice milk. Rice milk is very thin, and evaporated milk is very thick because all the excess water has been removed. You can try it...but I can't guarantee anything. The batter will be more watery and that will affect the cake. If you are trying to go dairy free, you might try to make your own evaporated soy milk, soy creamer or coconut milk. Again, can't guarantee anything...but let me know how it turns out! - mary

Anonymous said... [Reply to comment]

Hi, I made the cake but with evaporated milk, for a bake sale. It's so good, everybody loved it!! Thanks for the recipe!

Tamara Muna said... [Reply to comment]

My friend made this for me and it was soooooo YUMMY!!!I am so addicted to MOCHI...Can we use frozen strawberries too or even any other kind of frozen fruit???pls let me know

The Food Librarian said... [Reply to comment]

#70 - Tamara, I wouldn't use frozen strawberries because strawberries are very watery, but you could use other frozen berries (raspberry, boysenberry, blueberries) and frozen mango. I just stay away from strawberries because of the high water content. - mary

AikoVenus said... [Reply to comment]

That looks so delicious! I love blueberries and mochi. ^^

Bekah4321 said... [Reply to comment]

What would the actual measurement be for the mochiko? how many cups?

Anonymous said... [Reply to comment]

Can this mochi cake be frozen if it is not eaten in a few days?

The Food Librarian said... [Reply to comment]

@Anonymous I have never froze the cake, but I imagine it would turn out okay...especially since it does not have a frosting. Good luck and sorry for the delay in my response. - mary

Anonymous said... [Reply to comment]

I don't usually comment on blogs, but I just wanted to thank you for this great recipe. It is my family's favorite! My parents who are first-generation Koreans especially love the familiar mochi texture. I only do half the sugar and cut down on the butter a bit, but it still comes out delicious! Thank you again!

Anonymous said... [Reply to comment]

Just made it this morning. It was so good! Chewing crust with soft moist inner part. Thanks for the recipe!

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