Blueberry Mochi
- 1 cup butter, melted
- 2 cups sugar
- 1 can (12 oz) evaporated milk
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 1 lb mochiko (glutinous rice flour)
- 2 teaspoons baking powder
- 1 can (21 oz) blueberry pie filling
Blueberry Mochi
Ingredients:
Directions:
- Preheat electric oven to 350°F.
- Lightly oil a 13 x 9 x 2-inch baking pan.
- In a large bowl, combine melted butter and sugar.
- Add milk, eggs, and vanilla extract; mix well.
- Add mochiko and baking powder to milk mixture; mix until smooth.
- Gently fold pie filling into mixture.
- Pour in prepared baking pan.
- Bake for 1 hour or until done.
- Cool and cut into pieces.
Makes 24 servings.
Review
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This review is long, long overdue, as I’ve gone almost my entire life using this recipe for potlucks, birthday gifts, celebrations - the list goes on forever. The recipe is super easy to follow, easy to make, and without fail earns compliments on its pleasing texture and delectable taste. I have also experimented with changing the filling flavor - we’ve tried pumpkin, raspberry, cherry, and strawberry, however my personal favorite is the cherry. Because of this, I entered this recipe with cherry filling into the LA County Fair and it won Best of Division as well as 1st place! Overall, I’d highly recommend this recipe for any gathering where a delicious treat would match the occasion perfectly. Thank you!
by Emi Y. on 6/4/2025
This is my go to recipe for special occasions. Chewy and delicious. My family and friends love it and easy to make. I will be making it this Thanksgiving Day.
by Marie V on 11/21/2023
This delicious recipe was a hit! Going to make it for Easter tomorrow!
by ANONYMOUS on 4/8/2023
