Although I enjoy making macarons and cupcakes, what is near and dear to my heart are those recipes that are from Hawaii. Meaning desserts that I grew up with and are local favorites. So when I found this recipe for a blueberry mochi cake–yes cake–I knew I had to try it. Typically mochi is sweet and chewy in texture, after all it is made from rice. However, this mochi cake really did come out more cake like in texture.
For this recipe I used mochiko or rice flour. The rice flour I prefer is made right here in California by Koda Farms. They have a great product description regarding their Mochiko. Another interesting note is that rice flour is gluten-free. I never really thought about anything being gluten-free until I decided to challenge myself and make a gluten-free goodie for the SF Food Blogger’s Bake Sale back in May. This really wasn’t too challenging considering I quickly discovered that rice flour is gluten-free. Gluten with an “e” is a protein found in wheat and other related species such as rye and barley. And rice flour is glutinous with an “i”, which mainly describes the glue-like sticky texture. So I’ve been making a gluten-free dessert all my life and didn’t even realize it! To make sure this is truly gluten-free, check your baking powder. On most labels it will indicate if it is indeed gluten-free.
I love this recipe because it is a different take on mochi. It is light and has crumbs like a cake, but with that familiar taste of mochi. I also enjoyed the fact that it contains fresh fruit, which is why I love Summer because of seasonal fresh berries and stone fruits. It adds depth and freshness to baked goodies that you can’t get from extracts or canned fruits. You may get away with frozen fruits, but save that for the Winter!
One tip to achieve the cake like texture is to cream the butter and sugar as you would normally do with a regular cake. I can’t say for certain this was the reason it baked like a cake, but I would be curious to test out my theory, one day.
Blueberry Mochi Cake (from Kirbie’s Cravings)
1 16 oz box mochiko or rice flour
1 c butter or 2 sticks, soften
2 c sugar
1 12 oz can evaporated milk
2 tsp baking powder
2 tsp vanilla
2 c fresh blueberries
- Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper.
- Cream soften butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Add evaporated milk and mix until incorporated.
- Add mochiko, baking powder, and vanilla and mix until incorporated.
- Fold in blueberries.
- Pour mixture in the parchment lined pan and bake for 1 hour.
- Let cake cool completely before cutting.