Blueberry Mochi

 


INGREDIENTS


1 lb mochiko sweet rice flour (16-oz box)
1 cup butter, melted
2 cups sugar

12 ounce can evaporated milk 

4 eggs
2 teaspoons baking powder 
2 teaspoons vanilla
1  can blueberry pie filling


DIRECTIONS

  1. Stir sugar in melted butter.
  2. Add milk and mix well.
  3. Add eggs and mix.
  4. Stir in baking powder, mochiko, and vanilla.
  5. Pour into ungreased 9x13" pan.
  6. Fold in the blueberry pie filling creating a marbleized look.
  7. Bake at 350 for 1 hour or until toothpick tests clean. 

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