Blueberry Mochi
If you’re a fan of mochi, get ready to experience the perfect fusion of flavors – Blueberry Mochi!
Equipment
- 1 - 2 Large microwave-safe bowl
- 1 Fine-mesh Sieve
- 1 - 2 Spatula
- 1 Hand mixer/stand mixer
Ingredients
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
- 1½ tablespoons granulated sugar 20g
- ½ cup milk 118ml
- 1 - 2 dashes purple food coloring
- 1½ teaspoons butter 7g
For the Whipped Cream Filling
- 2 ounce cream cheese 57g
- ½ cup heavy whipping cream 120ml
- ½ cup powdered sugar 50g
- ½ teaspoon vanilla extract 2.5ml
Instructions
For the Blueberry Filling
- 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.
- Push the jam through a fine mesh sieve into a small container. Discard any remaining pulp and cool completely.
For the Mochi
- Add Mochiko flour, cornstarch, sugar, and milk in a large bowl and mix well.
- Add a dash of purple food coloring and mix until the color is evenly distributed.
- Sift the mochiko mixture with a strainer.
- 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 minute and 30 seconds at 1000 watts.
- Once the mixture becomes sticky, add the butter and combine well. Set it aside.
For the Whipped Cream Filling
- 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.
- Add the powdered sugar and vanilla extract and mix well.
- Slowly drizzle in the heavy whipping cream and beat at medium-high speed until stiff peaks form.
To assemble
- Cut the mochi paste into 4 pieces. Stretch one of the pieces into a flat disk.
- 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.
- Gather the edge of the mochi paste and pinch the edges to close the opening. Repeat until all mochi paste is used up.