Blueberry Mochi: A Burst of Flavor in Every Bite!

If you’re a fan of mochi, get ready to experience the perfect fusion of flavors – Blueberry Mochi! 

This blueberry mochi has a soft and chewy mochi exterior and the mochi delicately wraps around a luscious burst of sweet, juicy blueberry jam and cream cheese filling 🙂

What mochi made of?

Mochi is primarily made from glutinous rice, commonly known as sweet rice, mochigome or mochiko. This type of rice is different from regular rice (such as long-grain or jasmine rice) because it has a high starch content, which gives mochi its distinctive chewy and slightly sticky texture.

What does mochi taste like?

Since mochi is made from glutinous rice, it has a subtle rice flavor. The rice flavor is delicate, and it is perfect to pair with sweetened red bean paste, ice cream, and even something savory like soy sauce.

Ingredients (Makes 4 mochi balls)

For the Blueberry Filling

• ⅓ cup frozen blueberries
• 1 tablespoon granulated sugar, 15g

For the mochi

• ½ cup Mochiko flour, 77g
• 2 tablespoons Cornstarch, 16g
• 1 ½ tablespoons Granulated Sugar, 20g
• ½ cup Milk, 118ml
• Purple food coloring
• 1 ½ teaspoons Butter, 7g

For the whipped cream filling

• 2 oz Cream Cheese 57g
• ½ cup heavy whipping cream 120ml
• ½ cup powdered Sugar 50g
• ½ teaspoon vanilla extract 2.5ml

How to make blueberry mochi

For the Blueberry Filling

1. Mix blueberries and granulated sugar in a microwave-safe bowl. Put plastic wrap lightly on the bowl, and microwave for 1 minute and 30 seconds at 500 watts.
2. Push the jam through a fine mesh sieve into a small container. Discard any remaining pulp and cool completely.

For the mochi

1. Add Mochiko flour, cornstarch, sugar, and milk in a large bowl and mix well.
2. Add a dash of purple food coloring and mix until the color is evenly distributed.
3. Sift the mochiko mixture with a strainer.
4. Put the mochiko mixture into a microwave-safe bowl and put plastic wrap over the bowl. Poke some holes in the plastic wrap and microwave it for 1.5 minutes at 1000 watts.
5. Once the mixture becomes sticky, add the butter and combine well. Set it aside.

For the Whipped Cream Filling

1. Beat the room-temperature cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
2. Add the powdered sugar and vanilla extract and mix well.
3. Slowly drizzle in the heavy whipping cream and beat at medium-high speed until stiff peaks form.

Assembly

1. Cut the mochi paste into 4 pieces. Stretch one of the pieces into a flat disk.
2. Put the disk of mochi paste on top of a small bowl to create a little dip. In the dip, pour the blueberry filling and the whipped cream filling.
3. Gather the edge of the mochi paste and pinch the edges to close the opening. Repeat until all mochi paste is used up.

How long does mochi last?

Unfortunately, these mochi can easily dry up. They should be eaten the same day they are made.

If you like this blueberry mochi, you may also like:

• Mochi – Shaped in Hello Kitty and Pompompurin
• Shiba Inu Mitarashi Dango Recipe
• Matcha Roll Cake with Mochi