fresh blueberry mochi donuts

blue berry mochi donut_close up_Fotor

blue berry mochi donut_1_Fotor

blue berry mochi donut_8 in a row_Fotor_Fotor

blue berry mochi donut_on plate_Fotor

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


  1. 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.
  2. 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.
  3. Bake. Preheat oven to 350 degrees and bake for 50 minutes, until tops are slightly golden or a cake tester comes out clean.

Some extras…
*For a sweeter donut, add an additional 2/3 cup of sugar.


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