Blueberry Mochi Food

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.

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.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.