Blueberry Mochi Recipes

BLUEBERRY MOCHI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x13 inch baking pan In a mixing bowl; stir sugar in melted butter.
• Add milk, eggs and vanilla; mix well.
• Stir in baking powder and mochiko.
• Gently fold in the blueberry pie filling creating a marbleized look.
• Bake 1 hour.

WILD BLUEBERRY DAIFUKU MOCHI

Steps:

• Filling: Wash & soak beans (~12 hours), strip off skins. Place the beans in a pot with enough cold water, bring it to a boil in moderate heat. When it starts boiling, add 3/4 cup of cold water. Again, bring it to a boil, and again, add another 3/4 cup cold water. Let the beans cook in moderate heat for about 25 minutes, and discard any foam. Strain the beans twice with a colander lined with a cheese cloth. Add the brown rice syrup, sugar, and salt. Return the pot to moderate heat. Blend the beans with a hand blender to make a smooth paste; stir the paste constantly. Add wild blueberries. Dough: Mix the rice flour, sugar and water in a bowl. Transfer the paste to a cloth (30 mins) Transfer the hot mochi onto a surface dusted with potato starch, and let it cool. Cut the paste into very small pieces, about 1/4 cup each. Brush off the excess starch from each piece. Flatten each piece with your hands into a thin circle. Carefully use each circle to wrap a ball of bean paste and pinch it to close.

BLUEBERRY MOCHI

Steps:

• Stir sugar in melted butter.
• Add milk and mix well.
• Add eggs and mix.
• Stir in baking powder, mochiko, and vanilla.
• Pour into ungreased 9x13" pan.
• Fold in the blueberry pie filling creating a marbleized look.
• Bake at 350f for 1 hour or until toothpick tests clean.