Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and a few drops of purple food coloring, whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Blueberry Filling

1. Line a baking tray with baking paper
2. Combine the blueberries, cream cheese and sugar in a large bowl and whisk with an electric beater until smooth
3. Add thickened cream and beat until it reaches stiff peaks
4. Fit a piping bag with a large round piping tip and pipe 8 large rounds of cream
5. Place the tray in the freezer for 2-3 hours or until solid

Assembly

1. Prepare a shallow bowl with cornstarch
2. Using oiled or gloved hands flatten a portion of mochi between your palms and place a frozen ball of blueberry cream in the centre
3. Bring the edges of the mochi together to enclose the cream and roll it into a ball
4. Dust the ball in cornstarch and repeat with the remaining mochi and filling
5. Enjoy!