This one is blueberry, obv, but the fun thing about this cake is that you could do a range of flavors. I’ve made one with coconut milk that ended up tasting like Cream of Wheat (not bad, just a little strange), and next time I’m going to try using almond extract and cherries. And someday, if I’m feeling especially cheeky, I may even use chocolate chips. *gasp*
Mochiko is sweet rice flour, and can be purchased at most Asian Markets. (As I add more links, I’ll share the three I frequent in Riverside, plus more in OC and LA that I love.) Most likely you’re going to find Blue Star brand. If you’ve ever had mochi ice cream at a Japanese restaurant, or bought the yummy little ones from Trader Joe’s, it’s actually the chewy outside that is the mochi. Because of the other ingredients, this recipe turns out more cake than candy. A dense, chewy-ish, delicious cake, that’s gluten free, and when cut into cute little squares makes a great gift for friends and family members who suffer from celiac disease, or are simply allergic to gluten, like my son’s teacher.
No pictures of cute little squares this time, however, because I’m just getting back into food blogging and still forget all the steps. Nope, you just get a before baking and after baking today. You’ll take it and you’ll like it.
Before baking:
After baking:
Recipe source: The Food Librarian Click on the link for the recipe (oooh, and pics of it cut into cute little squares! Whaddaya know…)
