Blueberry Mochi
Rated 4.8 stars by 4 users
Category
Dessert/Cake
Cuisine
Japanese
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
380
🍡Dive into the delightful world of Japanese desserts with our Blueberry Mochi Recipe!
Whether you're a seasoned chef or a curious beginner, this step-by-step video tutorial is perfect for anyone wanting to master the art of making mochi at home.
🎥 In this recipe, you'll learn:
- How to prepare a vibrant Blueberry Sauce using fresh ingredients.
- The secrets to mixing and microwaving the perfect Mochi Dough.
- Techniques for filling and shaping your mochi with a creamy blueberry filling.
- Decorating tips to make your mochi not only delicious but also visually stunning with edible flower petals and purple sweet potato powder.
Ingredients
- 100g glutinous rice flour
- 30g cornstarch
- 40g granulated sugar
- 180g milk
- 15g unsalted butter
- A small drop of blue food coloring
- 220g fresh blueberries
- 60g granulated sugar
- 5g lemon juice
- 250g heavy cream
- 55g blueberry sauce (from the sauce prepared earlier)
- 25g granulated sugar
- Purple sweet potato powder
- Edible dry flower petals
- Mixing bowls
- Whisk
- Saucepan
- Microwave-safe bowl
- Plastic wrap (microwave-safe)
- Microwave or steamer
- Hand mixer
- Piping bags
- Cupcake liners
- Gloves for handling hot dough
- Spatula
- Fine mesh strainer (optional, for smoother sauce)
- Refrigerator
Mochi Dough:
Blueberry Sauce:
Cream Filling:
Topping (Optional):
Kitchen Tools Needed:
Directions
Prepare Blueberry Sauce:
In a saucepan, combine blueberries, sugar, and lemon juice. Heat over medium until the blueberries burst and the mixture thickens.
Once thickened to desired consistency, remove from heat, cool, and refrigerate covered.
Make Mochi Dough:
In a microwave-safe bowl, mix glutinous rice flour, cornstarch, sugar, and milk. Add a drop of blue food coloring and stir well.
Cover with plastic wrap, pierce some holes, and microwave on high for 3 minutes or steam for 20-30 minutes until the dough becomes solid and translucent.
While still hot, stir in the butter. Knead with gloves until the dough is smooth and elastic. Chill in the refrigerator for 1 hour.
Prepare Cream Filling:
Whip heavy cream and sugar until thick. Fold in 55g of the prepared blueberry sauce. Place in a piping bag.
Assemble the Mochi:
Divide the chilled mochi dough into 8 pieces. Dust a surface with cooked glutinous rice flour, roll each piece into a flat circle.
Pipe a dollop of cream filling and a smaller amount of blueberry sauce onto the center of each circle.
Carefully wrap the dough around the filling, seal, and place each mochi into a cupcake liner.
Chill in the refrigerator for 30 minutes to set.
Decoration:
Before serving, dust each mochi with purple sweet potato powder and garnish with edible flower petals, if desired.
Recipe Video
Recipe Note
Serving Suggestions:
- Serve the mochi chilled as a dessert or a sweet snack.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
Enjoy your homemade Blueberry Mochi, a delightful treat that combines the luscious flavor of blueberries with the unique texture of mochi, adorned with beautiful edible decorations!
