Earlier this year, I wrote about chocolate butter mochi, a rice flour ‘brownie’ that’s wildly popular in Hawaii. For a late summer twist on this naturally gluten-free dessert, this version incorporates fresh blueberries. If fresh berries aren’t available, frozen work wonderfully well.
The how to…
Mochi recipe slightly adapted from Jean Watanabe Hee
15 mochi donuts
1 1/2 sticks unsalted butter, melted
1 cup granulated sugar
1 1/2 cups 2% milk, room temperature
2 tsp pure vanilla extract
4 eggs, beaten
1 box mochiko (rice flour)
2 tsp baking powder
16 oz fresh blueberries, wash and dried
- Mix ingredients. In a bowl, add melted butter, sugar, milk, and vanilla. Whisk until well combined. Add eggs to mixture and whisk until well incorporated. Stir in mochiko and baking powder. Gently fold in blueberries.
- Fill donut pans. Spoon 1/2 of the batter into a large ziploc bag and seal. Using a scissors, snip off one corner tip (large enough to fit a couple blueberries). Gently squeeze the bag to pipe the batter into the donut rounds. Repeat with remaining batter.
- Bake. Preheat oven to 350 degrees and bake for 50 minutes, until tops are slightly golden or a cake tester comes out clean.
*For a sweeter donut, add an additional 2/3 cup of sugar.