One of my favorite desserts is mochi, a Japanese rice cake. I love the chewy texture of it and I especially love the mochi ice cream you can buy at Trader Joes and Asian supermarkets. I got this particular recipe from my pastor’s wife, Rachel. She actually makes raisin mochi cake and I tweaked it by replacing the raisins with fresh blueberries. It’s naturally gluten free so this is a great recipe for those of you who can’t eat gluten.
Gather your ingredients. You will need Mochiko sweet rice flour found at most Asian supermarkets. You can also order it here on Amazon.
- 1 box of Mochiko
- 3 eggs
- 1 cup of sugar
- 2 cups of milk
- 1/2 cup melted butter
- 5 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1-2 cups of fresh blueberries rinsed and drained
Preheat oven to 375 degrees.
This lil helper ALWAYS knows when something is up in the kitchen. I have to let her help me or else!!
Mix all your ingredients in the bowl. Spray a large pan with oil and pour a layer of batter in. I like to add the blueberries in during this step and then pour the rest of the batter into the pan.
Add some more blueberries on the top! I recommend using fresh and not frozen blueberries.
Bake for about 45 minutes until you see a golden brown crust. It will rise a good bit while baking. It smells heavenly!
Wait till it cools before cutting them. I’ve baked this a bunch of times for my non-Asian friends and they all love the taste and texture. I also love that it’s not too sweet. If you prefer a sweeter recipe, you can always add more sugar.
I may or may not have eaten all the corner pieces myself! #guilty
It’s delicious! You can make it with raisins, chocolate chips, craisins, nuts, etc. My favorite will always be fresh blueberries.
I write these things to you who believe in the name of the Son of God so that you may know that you have eternal life. This is the confidence we have in approaching God: that if we ask anything according to his will, he hears us. 1 John 5:13-14