Thought I’d dedicate an entire post to my favorite thing to bake: blueberry mochi cake1.
I’ve ruined plenty of Western-style cakes and cookies, but mochi cake is the one thing that turns out yummy every single time. Apparently, I’m better with sweet rice flour than all-purpose wheat flour. Perhaps it’s my Asian roots talking?
Nah. It’s just a ridiculously simple recipe.
Marshall’s friend Kevin first discovered the mochi cake recipe years ago at The Food Librarian, and I’ve been addicted ever since. Slightly sweet and chewy on the inside, buttery and crisp on the edges, with juicy bursts of blueberries throughout. Irresistible.
Mochi cake is gluten-free, and there is a dazzling array of substitutions for the blueberries. Thanks to the research of my friends Amy and Eric (the Seoul Patch chef who used to be my roommate), here are some combinations known to be good:
- Bananas, cinnamon, and pecan
- Bacon and apple
- Strawberry and chocolate chip
- White chocolate chip and coconut flakes
- Red bean and coconut flakes
…basically, you can embed anything small and sweet into mochi cake, and the result will be delicious. Limitless possibilities.
Blueberry Mochi Cake
Adapted from The Food Librarian
1 pound Mochiko sweet rice flour (1 box)
1 cup butter (2 sticks), melted
2 cups sugar
1 can evaporated milk (12 oz can)
2 teaspoons baking powder
2 teaspoons vanilla
12 oz fresh blueberries
1) Preheat oven to 350 degrees Fahrenheit.
2) 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.
3) Spread a thin layer of the batter into a 9 x 13 pan. Then sprinkle some blueberries on top. Repeat a couple of times. Construct like a lasagna of blueberries and batter.
4) Bake for 1 hour, until the edges are golden brown and a toothpick comes out clean.
1Captions for each frame of the opening image:
1. Blueberry mochi cake ingredients
2. Pouring melted butter into sugar
3. Just before stirring butter into sugar
4. Well-combined mixture of sugar and melted butter
5. Pouring evaporated milk into mixture
6. Just before stirring milk into mixture
7. Well-combined mixture of sugar, melted butter, and evaporated milk
8. Addition of four eggs
9. Addition of vanilla and baking powder
10. Pouring Mochiko sweet rice flour into mixture
11. Stirring in rice flour
12. Well-combined batter, ready for layering
13. First layer of mochi cake batter in 9″x13″ Pyrex
14. First layer of blueberries
15. Second layer of mochi cake batter
16. Complete mochi cake, after baking for 1 hour at 350 degrees Fahrenheit