I make this blueberry mochi when I want something soft, chewy, and lightly creamy with a fruity twist. The delicate mochi shell wraps around a smooth blueberry cream and a bright, tangy sauce, creating a dessert that feels both elegant and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
220 g fresh blueberries
60 g granulated sugar
5 g lemon juice
250 g heavy cream
55 g blueberry sauce
25 g granulated sugar
Purple sweet potato powder, optional
Edible dry flower petals, optional
Directions
I start by making the blueberry sauce. I cook the blueberries with 60 g sugar and lemon juice over medium heat until the berries burst and the mixture thickens. Then I transfer it to a bowl, cover it, and let it chill completely.
Next, I whisk together the glutinous rice flour, cornstarch, 40 g sugar, milk, and a small drop of blue food coloring in a microwave-safe bowl until smooth. I cover it with wrap, poke a few holes, and microwave it for about 3 to 4 minutes until the dough turns translucent.
While the dough is still hot, I knead in the butter until it becomes smooth and stretchy. I wrap it tightly and chill it for 1 hour.
Once chilled, I dust my surface with cooked glutinous rice flour or cornstarch, divide the dough into 8 pieces, and roll each into a wrapper, keeping them covered to prevent drying.
For the filling, I whip the heavy cream with 25 g sugar until thick, then mix in 55 g of the blueberry sauce. I transfer this into a piping bag and place the remaining sauce into another.
I fill each wrapper with blueberry cream and a bit of sauce in the center, then carefully seal them. I place them into liners if I like and chill them for 30 minutes.
To finish, I lightly dust them with purple sweet potato powder and add edible flower petals before serving.
Servings and timing
I prepare this recipe in about 35 minutes, with 20 minutes of cooking time. The total time, including chilling, is around 2 hours and 25 minutes.
This recipe makes 8 servings, and each serving is approximately 315 kcal.
Variations
I sometimes swap blueberries for strawberries or mango for a different flavor profile. I can also skip the food coloring for a more natural look. When I want extra texture, I add a small piece of fresh fruit inside the filling. For a lighter version, I reduce the sugar slightly in the cream.
Storage/Reheating
I store the mochi in an airtight container in the refrigerator for up to 2 days. I prefer eating them fresh because the texture is best on the first day. I do not reheat them, as mochi can lose its soft texture when warmed improperly. Instead, I let them sit at room temperature for a few minutes before serving.
FAQs
How do I keep mochi from sticking?
I dust my hands and work surface with cooked glutinous rice flour or cornstarch to prevent sticking.
Can I use frozen blueberries?
I can use frozen blueberries, but I thaw and drain them first to avoid excess moisture in the sauce.
Why is my mochi too hard?
This usually happens if it is overcooked or stored too long. I make sure to follow the cooking time and keep it well covered.
Can I make this recipe ahead of time?
Yes, I make it a few hours in advance and keep it chilled. I try not to prepare it more than a day ahead for the best texture.
Is food coloring necessary?
No, I sometimes skip it entirely. It only enhances the appearance and does not affect the taste.
Conclusion
I find blueberry mochi to be a delightful dessert that combines soft texture with a creamy, fruity center. It is simple to prepare yet visually impressive, making it perfect for gatherings or a personal treat. Once I make it, it quickly becomes a favorite because of its unique texture and refreshing flavor.
📖 Recipe:
Print
Blueberry Mochi
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Soft, chewy blueberry mochi filled with a light blueberry cream and tangy sauce, creating a delicate and refreshing dessert. This treat combines elegant presentation with comforting texture and flavor.
Ingredients
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
220 g fresh blueberries
60 g granulated sugar
5 g lemon juice
250 g heavy cream
55 g blueberry sauce
25 g granulated sugar
Purple sweet potato powder (optional)
Edible dry flower petals (optional)
Instructions
- Cook blueberries with 60 g sugar and lemon juice over medium heat until the mixture thickens. Transfer to a bowl, cover, and chill completely.
- Whisk together glutinous rice flour, cornstarch, 40 g sugar, milk, and blue food coloring until smooth.
- Cover the mixture with plastic wrap, poke holes, and microwave for 3–4 minutes until translucent.
- While hot, knead in butter until smooth and stretchy. Wrap and chill for 1 hour.
- Dust a surface with cooked glutinous rice flour or cornstarch. Divide dough into 8 pieces and roll into wrappers.
- Whip heavy cream with 25 g sugar until thick, then mix in 55 g blueberry sauce.
- Transfer cream and remaining sauce into separate piping bags.
- Fill each wrapper with blueberry cream and a bit of sauce, then seal carefully.
- Place mochi into liners if desired and chill for 30 minutes.
- Dust with purple sweet potato powder and garnish with edible flower petals before serving.
Notes
Dust hands and surfaces with cornstarch or cooked glutinous rice flour to prevent sticking.
Frozen blueberries can be used if thawed and drained.
Adjust sugar levels in the cream for a lighter taste.
Store in an airtight container in the refrigerator for up to 2 days.
Let mochi sit at room temperature briefly before serving; do not reheat.
Swap blueberries with strawberries or mango for variation.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Asian
Nutrition
- Serving Size: 1 mochi
- Calories: 315 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
