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Blueberry Cream Mochi Buns Recipe

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★★★★★

4.8 from 123 reviews

These Blueberry Cream Mochi Buns are a delightful fusion dessert featuring chewy, soft mochi dough filled with a luscious, creamy blueberry and cream cheese filling. Perfectly sweetened and subtly flavored with vanilla and lemon, these no-bake treats are chilled to set into perfectly portable, bite-sized buns, making them an irresistible snack or dessert for any occasion.

Ingredients

Scale

Mochi Dough

  • 1 cup glutinous rice flour (mochiko)
  • 1/4 cup sugar
  • 3/4 cup milk (or plant-based milk)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • Cornstarch or potato starch (for dusting)

Blueberry Cream Filling

  • 1/2 cup cream cheese, softened
  • 1/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 cup fresh blueberries (plus extra for topping)
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Mochi Mixture: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla extract, and a pinch of salt until the batter is smooth without lumps.
  2. Cook the Mochi Dough: Cover the bowl loosely with plastic wrap and microwave the mixture for 2 minutes. Stir the mixture well to ensure even cooking, then microwave again for an additional 1 minute until the dough thickens and becomes sticky.
  3. Cool the Mochi Dough: Dust a clean surface generously with cornstarch or potato starch. Transfer the hot mochi dough onto the surface and allow it to cool for a few minutes until it is warm but safe to handle.
  4. Make the Blueberry Cream Filling: In a separate bowl, beat the softened cream cheese until fluffy. Add the heavy cream, powdered sugar, lemon juice, and fresh blueberries. Mash and whip the mixture until it becomes smooth, creamy, and well combined. Chill this filling in the refrigerator for 10 minutes to firm slightly.
  5. Shape the Mochi Buns: Divide the cooled mochi dough into equal-sized portions. Flatten each portion into a small circle on the dusted surface.
  6. Fill and Seal the Buns: Place about one tablespoon of the chilled blueberry cream filling in the center of each mochi circle. Carefully pinch the edges together to seal the filling inside and shape each into a round bun.
  7. Final Assembly: Place the sealed mochi buns seam-side down on a baking tray or container. Garnish each bun on top with two fresh blueberries or a small chocolate square if preferred.
  8. Chill to Set: Refrigerate the buns for 15 minutes before serving. This allows the mochi dough to firm slightly, making them easier to handle and enhancing the texture.

Notes

  • Use cornstarch or potato starch generously to prevent the mochi dough from sticking during shaping.
  • Substitute heavy cream with coconut cream for a dairy-free alternative in the filling.
  • Mochi dough is very soft and sticky; chilling the buns helps them hold their shape.
  • For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
  • Consume the mochi buns within 1-2 days for the freshest taste and best texture.

Keywords: mochi, blueberry, cream cheese, dessert, Japanese, no-bake, chewy buns, sweet treats

Find it online: https://todayquickmeals.com/blueberry-cream-mochi-buns-recipe/