Ultra-Chewy Fruit Mochi with a Silky Sweet Blueberry Center
Cake Decorations Dessert
Blueberry Mochi
Blueberry Mochi is a soft and chewy dessert filled with creamy blueberry whipped cream and sweet homemade blueberry sauce. The mochi skin has a delicate stretchiness with a light blueberry flavor, while the center is rich, fruity, and refreshing. With its beautiful pastel color and soft texture, this mochi makes a perfect chilled dessert for berry lovers.
Ingredients
Mochi Dough
- 100 g glutinous rice flour
- 30 g cornstarch
- 40 g granulated sugar
- 180 g milk
- 15 g unsalted butter
- A small drop of blue food coloring
Blueberry Sauce
- 220 g fresh blueberries
- 60 g granulated sugar
- 5 g lemon juice
Blueberry Cream Filling
- 250 g heavy cream
- 25 g granulated sugar
- 55 g blueberry sauce
Optional Decoration
- Purple sweet potato powder
- Edible dried flower petals
Instructions
1. Make the Blueberry Sauce
- Add the blueberries, sugar, and lemon juice to a saucepan.
- Cook over medium heat while stirring occasionally until the blueberries burst and the sauce thickens.
- Continue simmering until the texture becomes jam-like.
- Transfer to a bowl and let cool completely.
- Refrigerate until chilled.
2. Prepare the Mochi Dough
- In a microwave-safe bowl, combine the glutinous rice flour, cornstarch, sugar, and milk.
- Add a tiny drop of blue food coloring and mix until smooth.
- Cover the bowl with heat-safe plastic wrap and poke a few holes on top.
- Steam for about 20–30 minutes or microwave for about 3 minutes until fully cooked.
- The dough should become thick, slightly translucent, and no liquid batter should remain.
- Add the butter while the dough is still hot.
- Wearing gloves, knead and stretch the dough until smooth and elastic.
- Wrap with plastic wrap and chill in the refrigerator for 1 hour.
3. Shape the Mochi Wrappers
- Dust the work surface with cooked glutinous rice flour to prevent sticking.
- Divide the chilled dough into 8 equal portions.
- Roll each portion into a thin round wrapper.
- Keep the wrappers covered with plastic wrap so they do not dry out.
4. Make the Blueberry Cream
- In a chilled bowl, whip the heavy cream and sugar until slightly thickened.
- Add the blueberry sauce and continue whipping until smooth and fluffy.
- Transfer the cream into a piping bag.
- Place the remaining blueberry sauce into another piping bag.
5. Assemble the Mochi
- Pipe a layer of blueberry cream onto the center of each mochi wrapper.
- Add a small amount of blueberry sauce in the middle.
- Carefully wrap and seal the mochi.
- Place each mochi into a cupcake liner.
- Chill in the refrigerator for about 30 minutes before serving.
6. Decorate
- Dust lightly with purple sweet potato powder and decorate with edible flower petals if desired.
Tips
* Lightly dust your hands and tools with cooked glutinous rice flour to avoid sticking.
* Chill the filling before assembling for easier wrapping.
* Mochi tastes best served cold on the same day.
* You can replace blueberries with strawberries, mangoes, or raspberries for different flavors.