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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.

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myoungp December 29, 2010

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!

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Chef Preesi March 27, 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...

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eagevsdoc January 29, 2006

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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Judy from Hawaii October 09, 2004
Blueberry Mochi