Soft and chewy mochi filled with a sweet and tangy blueberry cream cheese centre
What is mochi?
If you aren’t familiar with mochi, mochi is a Japanese treat (wagashi) made from glutinous rice. Traditionally it is pound into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.
Mochi that has been stuffed with a filling is called daifuku. Daifuku is a name used to describe any Japanese confection made from mochi and a sweet filling. So technically this is a blueberry daifuku!
Ingredients
- Glutinous rice flour: Aka sweet rice flour. If you have access to shiratamako where you live I highly recommend using that! It’s a Japanese glutinous rice flour made from short-grain rice (mochigome). Otherwise, you can use mochiko or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.
- Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
- Cornstarch: Cornstarch helps to thicken the mochi dough as well as give it more structure.
- Whole milk: Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
- Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it’ll be less sticky.
- Cream cheese: Cream cheese makes up the body of the filling, giving it a thicker texture and slightly tangy flavor. Make sure you use block cream cheese otherwise the filling will be too runny.
- Blueberries: You can use either frozen or fresh blueberries!
- Granulated sugar: Sugar gives the filling sweetness, you can add more or less according to your personal preference.
- Thickened cream: Cream helps to lighten up the filling while also making it milder in flavor and creamier.
Frequently Asked Questions
How long do these last?
These will last up to 3 days when stored in an airtight container in the fridge, however, they are best eaten on the day they’re made as the mochi is the softest and chewiest. The longer the mochi sits the harder it will get.
How should I store these?
Make sure you keep the mochi stored in an airtight container. This keeps the moisture in the mochi, preventing it from drying out and becoming tough.
Can I change the fruit to something else?
Yes, you can! This blueberry mochi recipe is extremely versatile and can suit any kind of fruit, from other berries like strawberry and raspberry to mango, there are so many options.
Why is my mochi hard?
There are a couple of reasons why your mochi is hard:
- The mochi was overcooked
- Not enough liquid was added to the mochi batter
- The cooked dough had been left uncovered for too long
- The dough hadn’t been kneaded for long enough
Why is my mochi so sticky?
There are a couple of reasons for sticky dough:
- Too much liquid was added to the batter
- Not enough oil was added to the cooked dough
- The cooked dough had been overworked
Let’s Get Cooking
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Blueberry Mochi
Soft and chewy mochi filled with a sweet and tangy blueberry cream cheese centre
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 Mochi 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
Mochi
- 200g Glutinous rice flour (1 1/2 cup)
- 65g Granulated sugar (1/3 cup)
- 40g Corn starch (1/3 cup)
- 360ml Whole milk (1 1/2 cup)
- 1 1/2 tbsp Vegetable oil
- Purple food coloring
Blueberry Filling
- 1 cup Frozen or fresh blueberries
- 125g Cream cheese, room temperature
- 50g Granulated sugar (1/4 cup)
- 60ml Thickened cream (1/4 cup)
Instructions
Mochi
- Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
- Add the milk and a few drops of purple food coloring, whisk until smooth
- Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
- Uncover and stir
- Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
- If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
- Allow the mochi to cool enough to handle
- Add the vegetable oil and using gloved or oiled hands knead until smooth
- Prepare a baking tray lined with baking paper
- Divide the mochi into 8 equal portions and place on the baking sheet.
Blueberry Filling
- Line a baking tray with baking paper
- Combine the blueberries, cream cheese and sugar in a large bowl and whisk with an electric beater until smooth
- Add thickened cream and beat until it reaches stiff peaks
- Fit a piping bag with a large round piping tip and pipe 8 large rounds of cream
- Place the tray in the freezer for 2-3 hours or until solid
Assembly
- Prepare a shallow bowl with cornstarch
- Using oiled or gloved hands flatten a portion of mochi between your palms and place a frozen ball of blueberry cream in the centre
- Bring the edges of the mochi together to enclose the cream and roll it into a ball
- Dust the ball in cornstarch and repeat with the remaining mochi and filling
- Enjoy!
It’s so good
amazing recipe