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    You are in: Home / Recipes / Blueberry Mochi Recipe
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    Blueberry Mochi

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 29, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2006

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2006

      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...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2004

      This is a wonderful mochi recipe (if you are not a traditionalist!). I have never actually made it myself, but I have been served it. It is so rich & buttery and the blueberry just puts it over the top. If you like mochi, you really ought to try this recipe.

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    Nutritional Facts for Blueberry Mochi

    Serving Size: 1 (2326 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 156.0
     
    Calories from Fat 59
    37%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 39.8 mg
    13%
    Sodium 74.3 mg
    3%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 11.1 g
    44%
    Protein 2.1 g
    4%

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