This twist on a traditional Japanese treat, Oregon Blackberry Mochi, comes together with just three ingredients (plus potato starch or cornstarch for dusting), one bowl and a microwave. Using canned Oregon blackberries means that not only can you make it any time of year, but you won’t even need a measuring cup — just use the can. It’s a perfect recipe for getting kids into the kitchen, too!
Recipe by Heather Arndt Anderson from voodooandsauce.com
1 15-ounce can blackberries or boysenberries
1 cup sugar
1 16-ounce box mochiko rice flour (or sweet / glutinous rice flour)
Potato starch or cornstarch for dusting
Step 1
Combine canned fruit (including syrup) and sugar in a microwave-safe bowl and heat for one minute. Stir to dissolve sugar.
Step 2
Add mochiko rice flour and one canful of water and stir together until thoroughly combined. It’ll be slightly lumpy because of the blackberries, but you shouldn’t leave any clumps of rice flour.
Step 3
Microwave on full power for 5 minutes. Stir the hot mochi mix and spread it into a greased 8 x 10 pan, then cool completely until firm (4 hours).
Step 4
Dust top well with potato starch or cornstarch, then turn the mochi out onto a cutting board. Generously sprinkle more starch on top, ensuring no sticky surface remains, and cut to desired sizes with a starch-coated knife. Coat each mochi piece with starch and set on a rimmed baking sheet until ready to serve. Dust off excess starch before serving.
Step 5
To store, wrap each piece in plastic wrap and freeze in a ziplock freezer bag. Store for up to a month.
Note: Steps 1-3 can be done on a stovetop if you don’t have a microwave.