Description
Soft and chewy mochi filled with juicy blueberries and dusted with powdered sugar — a sweet bite-sized treat that combines Japanese mochi texture with fresh berry flavor.
Ingredients
Scale
- 1 cup (120 g) glutinous rice flour (Mochiko or Shiratamako)
- ¼ cup (50 g) sugar
- ¾ cup (180 ml) water
- ½ cup (120 ml) coconut milk (or whole milk)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (for dusting, plus more as needed)
- 1 ½ cups fresh blueberries
- 2 tbsp sugar (to coat berries)
- Optional: 1 tbsp cornstarch + 2 tbsp water (to thicken blueberry juice if cooking filling)
- ½ cup powdered sugar (for dusting)
Instructions
- Toss fresh blueberries with sugar.
- For a jam-like center: Heat blueberries in a small saucepan until juices release, add cornstarch slurry, and cook until slightly thickened. Let cool.
- In a microwave-safe bowl, whisk glutinous rice flour, sugar, water, and coconut milk until smooth.
- Cover loosely with plastic wrap. Microwave for 1 minute, stir, then microwave again for 1–2 minutes until thick, glossy, and stretchy. (Or steam for 15–20 minutes.)
- Dust a clean surface with cornstarch. Turn out dough and let it cool slightly.
- Divide dough into 12–14 pieces. Flatten each piece into a small circle.
- Place a spoonful of blueberry filling (or 2–3 whole blueberries) in the center.
- Pinch edges together to seal and shape into a smooth ball.
- Roll lightly in powdered sugar for a snowy effect.
- Chill for 20–30 minutes before serving for best texture.
Notes
- Ensure the dough is not too hot when shaping to avoid burns.
- Adjust the sweetness of the filling according to your taste.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwave or Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi bite
- Calories: 80
- Sugar: 10g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg