Blueberry Mochi: Simplified Recipe for Soft & Adorable Treats!

The Blueberry Mochi recipe is a delightful treat that combines the sweetness of blueberries with the richness of mochi dough, all topped with a creamy filling. This recipe perfectly blends flavors, offering a satisfying and visually appealing dessert. The process starts with making a vibrant blueberry sauce, which is then used to fill the mochi dough, creating a mochi that's not only delicious but also beautifully presented. The mochi dough is made from glutinous rice flour, cornstarch, and a touch of sweet potato powder, which gives it a unique texture and color. The blueberry sauce is a key component, made from fresh blueberries, sugar, and lemon juice, which adds a burst of flavor and a pop of color. The final touch is the whipped cream filling, a light and airy contrast to the mochi's richness. 

This recipe is a testament to the joy of combining simple ingredients to create something extraordinary, making it a must-try for anyone looking to impress their guests with a homemade dessert.


For the Mochi Dough:

- 100g glutinous rice flour

- 30g cornstarch

- 3g purple sweet potato powder (or some purple food coloring)

- 40g granulated sugar

- 185g milk

- 16g unsalted butter

For the Blueberry Sauce:

- 250g fresh blueberries

- 60g granulated sugar

- 15g lemon juice

For the Whipped Cream:

- 250g heavy cream

- 40g blueberry sauce

- 25g granulated sugar


Blueberry Sauce:

1. Mix fresh blueberries, granulated sugar, and lemon juice in a pot.

2. Heat on medium heat, stirring occasionally until the blueberries burst and the juice thickens.

3. Keep heating and stirring until the juice is thick enough.

4. Let it cool, cover it with plastic wrap, and refrigerate.

Mochi Dough:

1. Combine glutinous rice flour, cornstarch, sugar, sweet potato powder, and milk in a microwave-safe bowl.

2. Mix well, sift once, cover with plastic wrap, and steam for 20-30 minutes or microwave for 3 minutes until fully cooked.

3. The dough should be solid, with no floating flour liquid inside.

4. Mix in the butter while hot, knead until soft and stretchy, then cool in the fridge for 1 hour.

5. Dust the dough with more glutinous rice flour to prevent stickiness, divide it into 8 pieces, and roll it into flat sheets.

Cream Filling:

1. Beat heavy cream and sugar together until thickened.

2. Add blueberry sauce and mix well.

3. Transfer to a piping bag, and set aside.

4. Transfer the rest of the blueberry sauce into another piping bag.

Assemble the Mochi:

1. Fill each mochi dough sheet with cream filling and blueberry sauce, wrap, and place in a cupcake liner.

2. Serve.