Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 3/4 cup milk (or plant-based alternative)
- 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 (or coconut cream for a vegan option)
- 2 tablespoons powdered sugar
- 1/4 cup fresh blueberries (plus extra for topping)
- 1 teaspoon lemon juice
Instructions
- In a microwave-safe bowl, whisk together glutinous rice flour, sugar, milk, vanilla extract, and salt until smooth.
- Cover loosely with plastic wrap and microwave for 2 minutes; stir and microwave again for another minute until thick and sticky.
- Dust a clean surface with cornstarch and transfer the mochi dough onto it; cool slightly.
- In another bowl, beat the cream cheese until fluffy; mix in heavy cream, powdered sugar, lemon juice, and blueberries to create the filling.
- Divide mochi dough into portions, flatten each piece into a circle, fill with blueberry cream filling, and pinch to seal.
- Chill assembled buns seam-side down for about 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bun (40g)
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg