Soft and chewy butter mochi cake made with Nestlé® Carnation® and filled with fresh, sweet blueberries,. These blueberry mochi cakes are simple to make, delicious, and the perfect dessert to bring to your summer gatherings.
Ingredients
1 stick unsalted butter
2 teaspoons vanilla extract
1½ cups granulated sugar
4 large eggs
16 ounce mochiko rice flour
2 teaspoons baking powder
1½ cups Nestlé® Carnation® Evaporated Milk
1- 13.5 ounce can coconut milk
2 cups blueberries
Directions:
Preheat the oven to 350F. Line a baking pan with parchment paper or lightly grease the surface with olive oil. Set aside for now.
In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
In another mixing bowl, sift together the mochiko rice flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquid-y. Fold in the blueberries. Pour the blueberry mochi batter into the prepared baking pan. Bake the blueberry mochi cake for 50 minutes to an hour.
Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready. Wait until the cake has cooled to room temperature before slicing into 12- 24 pieces. Depends on large you want each slice to be.
When ready to serve, you can dust the blueberry mochi cake with powdered sugar or quickly make blueberry jam.
Cook blueberries with granulated sugar and water for about 10 minutes until the blueberries have burst and broken down into a thick sauce
Serve this blueberry mochi cake dusted with powdered sugar or with blueberry jam.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/06/23/blueberry-mochi-cake/