Blueberry Cream Mochi Buns Recipe

Introduction

Blueberry Cream Mochi Buns are a delightful treat combining chewy mochi dough with a creamy, fruity filling. These bite-sized buns are perfect for a sweet snack or a unique dessert that impresses with texture and flavor.

Ingredients

• 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)
• 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. Step 1: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla extract, and salt until the mixture is smooth.
2. Step 2: Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Stir the mixture well, then microwave for an additional 1 minute until thick and sticky.
3. Step 3: Dust a clean surface with cornstarch and transfer the cooked mochi dough onto it. Allow it to cool for a few minutes until it’s safe to handle.
4. Step 4: Meanwhile, in a separate bowl, beat the softened cream cheese until fluffy. Add heavy cream, powdered sugar, lemon juice, and blueberries, then whip the mixture until smooth and creamy. Chill for 10 minutes.
5. Step 5: Divide the mochi dough into equal portions and flatten each portion into a circle using your hands or a rolling pin dusted with starch.
6. Step 6: Place a tablespoon of the blueberry cream filling in the center of each mochi circle. Pinch the edges together to seal and form round buns.
7. Step 7: Place each bun seam-side down on a baking tray or container. Garnish each with two fresh blueberries or a small chocolate square if you prefer.
8. Step 8: Chill the buns for 15 minutes before serving to allow the mochi to firm up slightly and the filling to set.

Tips & Variations

• Use plant-based milk to make the recipe vegan-friendly, and substitute coconut cream for heavy cream.
• For a more intense blueberry flavor, blend some blueberries into the mochi dough before cooking.
• Dust your hands with starch to prevent sticking while shaping the mochi buns.
• Try swapping the blueberry cream filling with other fruit jams or fresh fruit mixed with cream cheese for variety.

Storage

Store the blueberry cream mochi buns in an airtight container in the refrigerator for up to 2 days. For the best texture, consume them within this time. Reheat gently in the microwave for a few seconds if you prefer a softer mochi, but do so carefully to avoid melting the cream filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the filling?

Yes, frozen blueberries can be used. Thaw and drain them well to avoid adding extra moisture to the cream filling, which might affect its consistency.

How do I prevent the mochi from sticking while shaping?

Dusting your hands and the work surface generously with cornstarch or potato starch will help prevent the mochi dough from sticking during shaping.

Blueberry Cream Mochi Buns Recipe

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Delight in these Blueberry Cream Mochi Buns, a soft and chewy Japanese-inspired treat filled with luscious blueberry cream cheese filling. Combining the unique texture of glutinous rice flour mochi dough with a rich, tangy cream cheese and fresh blueberry center, these buns are perfect for a refreshing dessert or snack that’s both playful and satisfying.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 30 minutes
• Yield: 8 mochi buns 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

Ingredients

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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 Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla extract, and salt until smooth and free of lumps to create a uniform batter.
2. Microwave the Dough: Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Remove and stir the mixture thoroughly, then microwave again for an additional 1 minute until the dough becomes thick and sticky.
3. Cool and Dust Surface: Generously dust a clean surface with cornstarch or potato starch to prevent sticking. Transfer the cooked mochi dough onto this surface and allow it to cool for several minutes until it’s comfortable to handle.
4. Prepare Blueberry Cream Filling: In a separate bowl, beat the softened cream cheese until fluffy. Gradually add heavy cream, powdered sugar, and lemon juice, then mash in the fresh blueberries. Whip the mixture until smooth and creamy, then chill for 10 minutes to firm the filling.
5. Shape Mochi and Fill: Divide the mochi dough into equal portions. Flatten each portion into a circular shape. Spoon about a tablespoon of the blueberry cream filling into the center of each circle.
6. Seal the Buns: Gently pinch and seal the edges of each mochi circle over the filling to form round buns, ensuring the filling is enclosed securely inside.
7. Final Assembly and Chill: Place each bun seam-side down onto a baking tray or container. Top with two fresh blueberries or an optional small chocolate square for added decoration. Chill the buns in the refrigerator for 15 minutes before serving to allow them to firm up slightly, enhancing their texture.

Notes

• Use cornstarch or potato starch liberally to prevent sticking while working with the mochi dough.
• The recipe is versatile in milk choice; plant-based milks like almond or oat milk work well as substitutes.
• Adjust the sweetness of the filling by adding more or less powdered sugar according to taste.
• For a vegan version, substitute cream cheese and heavy cream with vegan cream cheese and coconut cream.
• Store leftover mochi buns in an airtight container in the refrigerator and consume within 2 days for best texture and flavor.

Keywords: mochi buns, blueberry cream mochi, Japanese dessert, glutinous rice flour recipe, cream cheese filling, sweet mochi