Description
These Blueberry Cream Mochi Buns are a delightful fusion treat featuring soft, chewy mochi dough filled with a luscious blueberry cream cheese filling. Perfectly sweetened and lightly tangy, these handheld buns offer a unique texture contrast between the pillowy mochi exterior and the creamy fruit filling, ideal for a fancy snack or dessert.
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
- Prepare Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla extract, and salt until the mixture is smooth and lump-free.
- Cook Mochi Dough: Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Stir the mixture thoroughly, then microwave again for another 1 minute until it becomes thick, sticky, and slightly translucent.
- Cool and Dust Surface: Dust a clean, flat surface with cornstarch or potato starch and transfer the hot mochi dough onto it. Allow the dough to cool for a few minutes until it is safe to handle.
- Make Blueberry Cream Filling: In a mixing bowl, beat the softened cream cheese until fluffy. Add the heavy cream, powdered sugar, and lemon juice, then mash in the fresh blueberries. Continue whipping all ingredients until smooth and creamy. Chill the filling for 10 minutes in the refrigerator to firm up slightly.
- Shape Mochi Circles: Divide the cooled mochi dough into six equal portions. Flatten each portion into a round circle using your hands or a rolling pin dusted with starch to prevent sticking.
- Fill and Seal Buns: Place about one tablespoon of the chilled blueberry cream filling in the center of each mochi circle. Carefully pinch and seal the edges together to enclose the filling, forming smooth, round buns.
- Garnish Buns: Arrange the buns seam-side down in a baking tray or container. Top each bun with two fresh blueberries or optionally, add a small chocolate square for extra flair.
- Chill Before Serving: Refrigerate the buns for at least 15 minutes to allow the mochi to firm up slightly and the flavors to meld. Serve chilled for best texture and taste.
Notes
- Use cornstarch or potato starch generously to prevent the mochi dough from sticking to surfaces and your hands.
- For a dairy-free version, substitute heavy cream with coconut cream and cream cheese with a plant-based alternative.
- The mochi dough is hot and sticky after microwaving, so handle with dusted hands and let it cool slightly before shaping.
- The buns are best eaten the same day but can be stored in the refrigerator for up to 2 days in an airtight container.
- If you prefer a sweeter filling, increase the powdered sugar in the cream cheese mixture by 1 tablespoon.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese Fusion
Keywords: mochi buns, blueberry mochi, cream cheese filling, Japanese dessert, microwaved mochi, chewy mochi dessert, fruit-filled mochi
