This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Simply serve dusted with powdered sugar or drizzled with blueberry sauce.

You can find mochiko in the World Foods areas of our Markets. Don't worry if it is labeled "glutinous rice flour." That "glutinous" simply means sticky or very starchy in reference to sweet rice flour- it does not contain gluten and should be safe for gluten-free diets.

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Blueberry Mochi


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  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 (16 ounces) box mochiko (Japanese sweet rice flour made from mochi)
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 sticks unsalted butter, melted
  • 1 (12 ounces) can evaporated milk
  • 4 large eggs, beaten
  • 2 teaspoons vanilla



Combine blueberries, lemon juice and water in a small saucepan and bring to a boil. Reduce heat and simmer 3-4 minutes. Set aside. In a large bowl, whisk together mochiko, sugar, salt and baking powder. In a separate bowl, whisk together melted butter, evaporated milk, eggs and vanilla. Combine wet and dry ingredients and stir until smooth. Pour into a well-buttered 9x13-inch baking dish. Spoon blueberries over top and drag the spoon through the mochi batter to swirl the blueberries in (do not completely mix). Bake at 350°F for about one hour, or until a toothpick inserted in the center comes out clean. Cool to room temperature before serving.


Recipe from Central Market Mill Creek - Culinary Resource Center
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