Blueberry Mochi

seb's Note:

From Hawai'i's BEST Mochi Recipes. Substitute raspberry pie filling for blueberry for mochi that is just are wonderful.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Yield: 36 pieces.

• 1 lb mochiko sweet rice flour (16-oz box)
• 1 cup butter , melted
• 2 cups sugar
• 1 (12 ounce) can evaporated milk
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1 can blueberry pie filling

Directions:

1. Stir sugar in melted butter.
2. Add milk and mix well.
3. Add eggs and mix.
4. Stir in baking powder, mochiko, and vanilla.
5. Pour into ungreased 9x13" pan.
6. Fold in the blueberry pie filling creating a marbleized look.
7. Bake at 350f for 1 hour or until toothpick tests clean.

Reviews

[Chef #1376400]

Like the previous reviewer, I also halved the butter and the sugar amount the recipe called for. Baking for two, I went for half the recipe and baked in 8x8 Pyrex dish and added 1/4 tsp of butter flavor. My baking time was definitely under 40 mins (I checked at 40 and the edge is a tad overdone, but still delish!)

Update: after about a day in the fridge the mochi turn out a bit too dry. I will add a little more butter or milk to it next time.

[Chef Preesi]

I halved the recipe, used half the butter and half the sugar and added Splenda.. Came out JUST GREAT! I thought this was supposed to be the Japanese Mochi candy but I suppose its a cake. But its delicious!

[Chef #284491]

I made this with blueberries (frozen/thawed) stirred in instead of the pie filling swirl and it made a fabulous gluten-free cake! Just add frosting and away you go. Gonna try it with chocolate chips next...