Blueberry Mochi Cake
it’s spring now. it’s also snowing out. a False Spring. Ernest Hemingway said it best. see what i mean, here.
anyway, the cake! i followed this recipe and halved the butter and sugar (2 sticks of butter and 2 cups of sugar sounded ridiculous. plus, my parents don’t like too sweet of desserts).
lemme tell ya: it’s good! i just ate a quarter by myself already. the berries impart a subtly sweet and slightly sour flavor. the crust offsets the soft texture in the center. it’s not bread-y but more chewy since it’s made with rice flour (i used Koda farms Mochiko sweet rice flour). it is, essentially, an asian blueberry muffin. yes, i just personified and race-ified a baked good.. if i learned anything from my sociology and asian american courses back in undergrad, it’s that RACE DOES NOT EXIST. but this blueberry mochi cake?? It does exist (and soon, will exist mostly in my belly, then not really exist). though let’s not get into existentialist baker’s theories or TMI gastrointestinal stuff.. i’ll just simply leave you with: it’s real. real good. real tasty. also, really easy to make. one bowl and one mixing utensil. that’s it.
photo from here
Recipe adapted from Food Librarian, here:
1 stick of butter, melted
1.123525 cup sugar
1 can evaporated milk (12 oz can)
4 eggs
2 teaspoons baking powder
16 ounces mochiko sweet rice flour (1 box)
2 teaspoons vanilla
1.5 cups frozen blueberries/strawberries/fresh blueberries
pre-heat oven to 350 degrees
butter a 9x13 baking pan, (use buttered parchment paper if that’s your style).
add butter and sugar in a bowl, mix
add evaporated milk, mix well
add eggs, mix well
add baking powder, rice flour, and vanilla, mix
spread a thin layer of the batter into the pan
sprinkle on some blueberries
spread on another layer (to avoid any blue marbling, just add the batter and shake the pan gently so the batter levels)
sprinkle more blueberries
repeat, batter, shake, blueberries
bake at 350F for about an hour, or, until you get a nice golden-brown crust on top
eat-just watch out for piping hot blueberries,
enjoy
