Makes 6-8 servings depending on size of your tins for the cake
Ingredients
Coconut Tapioca
- 1 can coconut milk
- 27 oz water
- ¾ cup sugar
- ½ tsp salt
- 7 oz large tapioca balls
- ¼ cup lemon juice
Mochi Cake
- 7 oz milk
- ½ vanilla bean
- 3 oz melted butter
- ¾ cup sugar
- 4 oz rice flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 tbsp Calvados (apple brandy)
- blueberries - you will need 4-5 for each tin
Glazed Blueberries
How-to
Preheat oven to 400°
Coconut Tapioca
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Bring coconut milk, water, sugar and salt to a boil
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Whisk in tapioca and simmer for 15 minutes, stirring occasionally
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Taste tapioca for tenderness
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Cool immediately on a sheet pan, and cover the surface with plastic
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Add lemon juice
Glazed Blueberries
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Make simple syrup by boiling equal parts water and sugar (about 1 cup each) and then cool
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Pour simple syrup over blueberries
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Mix blueberries and simple syrup
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Strain to remove excess syrup
Mochi Cake
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Boil milk with vanilla bean
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Set aside to cool to room temperature then strain.
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Melt the butter. Set aside
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Mix sugar, rice flour, baking powder and salt
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Separately mix milk with eggs and Calvados
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Gradually add liquid to dry ingredients. Slowly add more milk to get mixture smooth
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In a separate bowl, add a little batter to the melted butter and whisk until smooth
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Add rest of batter into bowl and mix.
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Pour ¼ cup of batter into each of your 4-ounce tins
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Add 5-6 blueberries to each tin
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Bake for 20-22 minutes rotating midway through
Plate the Dish
Serve mochi cake over tapioca pearls and garnish with glazed blueberries. Add coconut sorbet or the ice cream of your choice
Notes
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If you do not have a vanilla bean you can substitute 1 tsp vanilla extract
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Bake the mochi batter in any cupcake tin or cake mold
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Substitute blueberries with apples or raspberries
Print Recipe
Posted Thursday, October 23, 2008, at 4:44 pm by Lynne:i have been dying to make this and finally made it happen. here's my version. not as fancy as jansen's but pretty darned tasty!