Dessert

Blueberry Cream Mochi Buns Recipe

ByLila Prescott January 27, 2026January 27, 2026

Introduction

Blueberry Cream Mochi Buns are a delightful treat combining chewy mochi dough with a luscious blueberry cream filling. These sweet, bite-sized buns are perfect for a light dessert or special snack. With just a few simple ingredients, you can create a unique and delicious treat at home.

The image shows a wooden tray holding several small, round mochi balls with a light purple outer layer that looks soft and smooth. Each mochi has a dusting of white powdered sugar on top and a single blueberry placed in the center. One mochi is cut open, revealing a deep purple blueberry filling and a white creamy layer inside. Next to the mochi, there is a small piece of dark chocolate. The background surface is a white marbled texture, and a woman’s hand is slightly touching one of the mochi balls. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla extract, and salt until smooth.

Step 2: Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Stir the mixture, then microwave again for another 1 minute until thick and sticky.
Step 3: Dust a clean surface with cornstarch and transfer the cooked mochi dough onto it. Let it cool for a few minutes until it’s safe to handle.
Step 4: Meanwhile, in a bowl, beat the cream cheese until fluffy. Add heavy cream, powdered sugar, lemon juice, and mash in the blueberries. Whip until smooth and creamy. Chill for 10 minutes.

Step 5: Divide the mochi dough into equal portions and flatten each into a circle.
Step 6: Spoon a tablespoon of the blueberry cream filling into the center of each circle, then pinch and seal the edges to form round buns.
Step 7: Place each bun seam-side down in a baking tray or container. Top with two blueberries (or a small chocolate square if desired).

Step 8: Chill for 15 minutes before serving to allow the mochi to firm up slightly.

Tips & Variations

For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives.
Add a squeeze of lemon zest to the cream filling for extra brightness.

Use powdered sugar generously on your hands and surface to prevent the mochi from sticking while shaping.
Try other fresh fruits like raspberries or strawberries in the cream filling for different flavors.

Storage

Store the mochi buns in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature or chill slightly before serving for the best texture. Avoid freezing as it may affect the cream filling’s consistency.

How to Serve

The image shows several round mochi with a shiny light purple outer layer dusted with white powdered sugar, sitting on a white wooden plate. Each mochi has a whole blueberry on top, adding a dark blue color contrast, and one mochi is cut open to reveal a dark purple, juicy blueberry filling with a small white creamy layer inside. In front of the mochi, two small pieces of dark chocolate rest on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mochi dough without a microwave?

Yes, you can cook the mochi dough on the stovetop by gently heating and stirring the mixture over low heat until it thickens and becomes sticky.

How do I prevent the mochi from sticking while shaping?

Use plenty of cornstarch or potato starch to dust your hands and the work surface. This will help keep the mochi from sticking and make shaping easier.