Earlier this week, I had this sudden craving for something lemon-y. Then I thought, gotta make something lemon with blueberry because they complement each other so well! I found a recipe for Lemon Pudding Mochi from the Honolulu Advertiser and it got started from there! The recipe by itself sounds and looks great already but I just had to play around with it to include the in-season blueberries (and Times had ’em on sale)! So I made adjustments to the recipe and created my own, no coconut (not a fan of shredded coconut) and pile on the blueberries! I was a bit scared of how it would turn out, baking is such a science and you just never know what will come out of the oven. Well, I made ’em, brought ’em to work, and everyone loved them! Including me. 🙂 The original recipe calls for lemon extract which I didn’t have so I used lemon zest…which I think actually makes the recipe better! First some pics…then the recipe!
Check it out guys…the mochi texture was PERFECT. Smooth and soft…with a wonderful brown crust on the sides. Wish I could have had this right out of the oven! The lemon flavor comes through perfectly.
I actually mixed the blueberries into the batter and was a bit afraid they would sink to the bottom. To my surprise, the blueberries floated all to the top! The batter of this is pretty thick so I think that’s why the blueberries went up to the top. Ahh…this recipe worked out so well! I almost wanted to keep it all to myself. 🙂
Lemon Pudding Mochi with Fresh Blueberries
16 ounces mochiko sweet rice flour (1 box)
2 ¼ cups sugar
4 teaspoons baking powder
1 (3 ounce) box instant lemon pudding
2 cups coconut milk
1 cup 2% milk
1 (1/2 cup) package unsalted butter, melted
5 eggs, lightly beaten
3 lemons worth of finely grated lemon zest
9 oz. fresh blueberries (I used 1 ½ of those 6 oz. blueberry clamshells from the supermarket)
Heat oven to 350 degrees. Get a 13 x 9 glass pan.
In a large bowl, stir together sweet rice flour, sugar, baking powder, grated lemon and pudding.
With a balloon whisk, gradually whisk in coconut milk and dairy milk to beat out lumps.
One at a time, stir in melted butter, then the beaten eggs.
Gently stir in the blueberries.
Pour into baking dish.
Bake 1 hour or until an inserted toothpick comes out clean.
No real notes on this recipes, I put my ingredients and instructions as is! I hope you folks get to make it, let me know how it comes out if you do! Enjoy!