Blueberry Mochi
Blueberry Mochi
Ingredients
For the Mochi Dough
- 100 g glutinous rice flour
- 30 g cornstarch
- 30 g sugar
- 160 ml milk
- 15 g butter
For the Blueberry Cream Filling
- 200 g heavy cream
- 20 g sugar
- 1 tablespoon blueberry jam, or fresh blueberries
For Assembly
- as needed cornstarch, for dusting
- as needed blueberry jam, for center of filling
- as needed paper cupcake liners
Instructions
- 1
In a large bowl, combine the 100g glutinous rice flour, 30g cornstarch, and 30g sugar. Mix these dry ingredients well with a whisk until fully combined.
⏱️ 2 min
- 2
Gradually add the 160ml milk to the dry ingredients, stirring continuously with a whisk until a smooth batter forms.
⏱️ 3 min
- 3
Strain the batter through a fine-mesh sieve into another bowl to remove any lumps, ensuring a very smooth mixture.
⏱️ 2 min
- 4
Cover the bowl containing the strained batter with plastic wrap, poking a few small holes in the plastic wrap for ventilation using a toothpick or skewer.
⏱️ 1 min
- 5
Steam the covered bowl for 20-25 minutes until the dough is translucent and cooked through. (Alternatively, you can microwave on high for 2-3 minutes, stirring halfway through, until cooked).
⏱️ 25 min
- 6
Once cooked, carefully remove the plastic wrap. While the dough is still hot, add the 15g butter to the bowl.
⏱️ 1 min
- 7
Using a spatula, knead the butter into the hot dough until it is fully incorporated and the dough becomes smooth and elastic. Set aside to cool slightly for about 30 minutes.
⏱️ 5 min
- 8
In a separate bowl, combine the 200g heavy cream and 20g sugar.
⏱️ 1 min
- 9
Whip the heavy cream and sugar together using a whisk until stiff peaks form.
⏱️ 5 min
- 10
Carefully fold in 1 tablespoon of blueberry jam (or fresh blueberries) into the whipped cream. Transfer the cream filling into a piping bag.
⏱️ 2 min
- 11
Dust your work surface and your gloved hands generously with cornstarch to prevent the mochi dough from sticking.
⏱️ 1 min
- 12
Divide the cooled mochi dough into 6 equal portions (approximately 40-50g each). You can stretch the dough into a long strip and cut it with a dough scraper.
⏱️ 3 min
- 13
Take one portion of dough, dust it with cornstarch, and use a small rolling pin to roll it out into a thin, round disc.
⏱️ 2 min
- 14
Place a rolled-out disc of mochi dough into the bottom half of a mochi mold. Alternatively, gently cup the dough in your hand.
⏱️ 1 min
- 15
Pipe a generous amount of the prepared blueberry cream filling into the center of the mochi dough.
⏱️ 1 min
- 16
Pipe a small amount of blueberry jam into the center of the cream.
⏱️ 1 min
- 17
Pipe another layer of blueberry cream filling on top of the blueberry jam, covering it completely.
⏱️ 1 min
- 18
Carefully bring the edges of the mochi dough together over the filling, pinching to seal it completely at the top.
⏱️ 2 min
- 19
If using a mold, place the top half of the mold over the dough and filling, and gently press the two halves together to shape the mochi into a perfect sphere. Carefully remove the finished mochi from the mold.
⏱️ 1 min
- 20
Dust the assembled mochi with a little more cornstarch if desired.
⏱️ 1 min
- 21
Place the finished mochi into paper cupcake liners. Serve immediately or chill for a refreshing treat. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Mochi
For the Mochi Dough
- 100 g glutinous rice flour
- 30 g cornstarch
- 30 g sugar
- 160 ml milk
- 15 g butter
For the Blueberry Cream Filling
- 200 g heavy cream
- 20 g sugar
- 1 tablespoon blueberry jam, or fresh blueberries
For Assembly
- as needed cornstarch, for dusting
- as needed blueberry jam, for center of filling
- as needed paper cupcake liners
Instructions
- 1
In a large bowl, combine the 100g glutinous rice flour, 30g cornstarch, and 30g sugar. Mix these dry ingredients well with a whisk until fully combined.
⏱️ 2 min - 2
Gradually add the 160ml milk to the dry ingredients, stirring continuously with a whisk until a smooth batter forms.
⏱️ 3 min - 3
Strain the batter through a fine-mesh sieve into another bowl to remove any lumps, ensuring a very smooth mixture.
⏱️ 2 min - 4
Cover the bowl containing the strained batter with plastic wrap, poking a few small holes in the plastic wrap for ventilation using a toothpick or skewer.
⏱️ 1 min - 5
Steam the covered bowl for 20-25 minutes until the dough is translucent and cooked through. (Alternatively, you can microwave on high for 2-3 minutes, stirring halfway through, until cooked).
⏱️ 25 min - 6
Once cooked, carefully remove the plastic wrap. While the dough is still hot, add the 15g butter to the bowl.
⏱️ 1 min - 7
Using a spatula, knead the butter into the hot dough until it is fully incorporated and the dough becomes smooth and elastic. Set aside to cool slightly for about 30 minutes.
⏱️ 5 min - 8
In a separate bowl, combine the 200g heavy cream and 20g sugar.
⏱️ 1 min - 9
Whip the heavy cream and sugar together using a whisk until stiff peaks form.
⏱️ 5 min - 10
Carefully fold in 1 tablespoon of blueberry jam (or fresh blueberries) into the whipped cream. Transfer the cream filling into a piping bag.
⏱️ 2 min - 11
Dust your work surface and your gloved hands generously with cornstarch to prevent the mochi dough from sticking.
⏱️ 1 min - 12
Divide the cooled mochi dough into 6 equal portions (approximately 40-50g each). You can stretch the dough into a long strip and cut it with a dough scraper.
⏱️ 3 min - 13
Take one portion of dough, dust it with cornstarch, and use a small rolling pin to roll it out into a thin, round disc.
⏱️ 2 min - 14
Place a rolled-out disc of mochi dough into the bottom half of a mochi mold. Alternatively, gently cup the dough in your hand.
⏱️ 1 min - 15
Pipe a generous amount of the prepared blueberry cream filling into the center of the mochi dough.
⏱️ 1 min - 16
Pipe a small amount of blueberry jam into the center of the cream.
⏱️ 1 min - 17
Pipe another layer of blueberry cream filling on top of the blueberry jam, covering it completely.
⏱️ 1 min - 18
Carefully bring the edges of the mochi dough together over the filling, pinching to seal it completely at the top.
⏱️ 2 min - 19
If using a mold, place the top half of the mold over the dough and filling, and gently press the two halves together to shape the mochi into a perfect sphere. Carefully remove the finished mochi from the mold.
⏱️ 1 min - 20
Dust the assembled mochi with a little more cornstarch if desired.
⏱️ 1 min - 21
Place the finished mochi into paper cupcake liners. Serve immediately or chill for a refreshing treat. Enjoy!
⏱️ 1 min