It's amazing the things you can do with mochiko. Mochiko Chicken, An mochi, this here is a take on custard mochi, but with an added kick - blueberries! It's crunchy, chewy and oh so delicious. Taken from the book Hawaii's Best Mochi Recipes by Jean Watanabe Hee.

Stir sugar in the melted butter. Add milk and mix well. Add eggs and mix.

Blueberry Mochi

In gredients:

1 pound mochiko (1 box)
1 cup butter, melted
2 cups sugar
1 can evaporated milk
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz frozen blueberries (or 1 can blueberry pie filling)

The original recipe says to use blueberry pie filling, but for some reason that grosses me out, so I just got a bacg of frozen blueberries (about 12 oz) . I think it gives a better consistency...

Stir in baking powder, mochiko and vanilla.

If you don't know what mochiko is - you definitely need it in your pantry. It's a white rice flour and it's very fine.

If you know my other recipes you know that I never flour the pan, I only brush it with melted butter. But hey, do what you want.

After the batter is mixed, I folded in my thawed blueberries. THEN poured it into my greased pan.

The book, however, tells you to put the batter in the pan, then pour blueberry pie filling (YUCK), on top and swirl it in. I think my method's better, but you decide.

The blueberries will tint the batter a little, don't mix too much or it will look gray.

Bake at 350 degrees for 1 hour or until the toothpick tests clean.

Isn't it a lovely golden brown! Delish!