Rock Your Taste Buds with This Blueberry Mochi Recipe!

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Ready for a sweet culinary adventure? Blueberry mochi is a delightful treat that combines the chewy texture of mochi with the fruity goodness of blueberries. Whether you’re a fan of traditional Japanese sweets or simply looking to switch up your dessert game, this recipe is for you.

Basic Info

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Calories: Approximately 220 kcal per 100g

Ingredients

• For the Blueberry Filling:
  • 1 cup (about 150g) fresh blueberries
  • 1/4 cup (50g) sugar
  • 1 tablespoon (about 8g) cornstarch
  • 1 tablespoon (15ml) water
• For the Mochi:
  • 1 cup (about 120g) glutinous rice flour (Mochiko)
  • 1/2 cup (100g) sugar
  • 1 cup (240ml) water
  • Cornstarch, for dusting

Equipment Needed

• Saucepan
• Whisk
• Mixing bowls
• Silicone spatula
• Steamer or a large pot with a steam rack
• Cupcake liners or silicone molds
• Small ice cream scoop or spoon

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Blueberry Filling Preparation

1. Cook the Blueberries: In a saucepan, combine blueberries and sugar over medium heat. Cook until the blueberries start to break down, about 5-7 minutes.
2. Make a Slurry: In a small bowl, mix the cornstarch and water until smooth. Add this slurry to the blueberry mixture.
3. Thicken the Mixture: Continue cooking, stirring continuously, until the mixture thickens. Remove from heat and let it cool.

Mochi Dough Preparation

• Steaming Method:
  1. Combine Ingredients: In a mixing bowl, whisk together glutinous rice flour, sugar, and water until smooth.
  2. Steam the Mixture: Transfer the mixture to a heatproof dish that fits inside your steamer. Steam for 20-25 minutes, or until the mochi is translucent.
• Microwave Method:
  1. Combine Ingredients: Same as the steaming method.
  2. Microwave the Mixture: Cover the bowl with plastic wrap and microwave on high for 2 minutes. Carefully stir and return to the microwave for another 1-2 minutes, or until the mixture becomes translucent.

Assembling the Mochi

1. Prepare for Assembly: Dust a clean work surface with cornstarch.
2. Unmold the Mochi: Carefully remove the steamed or microwaved mochi onto the cornstarch-dusted surface. Let it cool for a few minutes.
3. Portion the Mochi: Using a small ice cream scoop or spoon, divide the mochi into portions. Flatten each portion into a disc.
4. Add the Filling: Place a spoonful of blueberry filling in the center of each mochi disc.
5. Seal and Shape: Bring the edges of the mochi over the filling and pinch to seal. Roll it into a ball shape.
6. Final Touch: Place each mochi ball into a cupcake liner or silicone mold to prevent sticking.

Serving Suggestions

Enjoy your blueberry mochi chilled or at room temperature, and don’t forget to share!

Recipe Tips

• The mochi is sticky; cornstarch is your friend!
• You can substitute the blueberries with other berries or even a different fruit puree if you prefer.