Print

Blueberry Cream Mochi Buns Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

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.

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 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

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