Blueberry Mochi Cake

Makes 6-8 servings depending on size of your tins for the cake


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

  • blueberries
  • water
  • sugar



Preheat oven to 400°

Coconut Tapioca

  1. Bring coconut milk, water, sugar and salt to a boil
  2. Whisk in tapioca and simmer for 15 minutes, stirring occasionally
  3. Taste tapioca for tenderness
  4. Cool immediately on a sheet pan, and cover the surface with plastic
  5. Add lemon juice

Glazed Blueberries

  1. Make simple syrup by boiling equal parts water and sugar (about 1 cup each) and then cool
  2. Pour simple syrup over blueberries
  3. Mix blueberries and simple syrup
  4. Strain to remove excess syrup


Mochi Cake
  1. Boil milk with vanilla bean
  2. Set aside to cool to room temperature then strain.
  3. Melt the butter. Set aside
  4. Mix sugar, rice flour, baking powder and salt
  5. Separately mix milk with eggs and Calvados
  6. Gradually add liquid to dry ingredients. Slowly add more milk to get mixture smooth
  7. In a separate bowl, add a little batter to the melted butter and whisk until smooth
  8. Add rest of batter into bowl and mix. 
  9. Pour ¼ cup of batter into each of your 4-ounce tins
  10. Add 5-6 blueberries to each tin
  11. 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


  1. If you do not have a vanilla bean you can substitute 1 tsp vanilla extract
  2. Bake the mochi batter in any cupcake tin or cake mold
  3. Substitute blueberries with apples or raspberries