Pillowy soft, chewy mochi buns stuffed with luscious whipped blueberry cream cheese—this unique dessert is a dreamy fusion of Japanese texture and classic fruity flavor. Whether you’re looking for a new gluten-free treat or a visually stunning sweet bite for gatherings, this is the recipe you’ve been waiting for.
Don’t miss our Strawberry Cake Donuts if you love fruity desserts with unique textures.
Ingredients You’ll Need
Here’s a breakdown of everything needed to create these soft and creamy delights:
For the Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 3/4 cup milk (or any plant-based alternative)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Cornstarch or potato starch (for dusting)
For the Creamy Blueberry 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
Step-by-Step Instructions
Let’s walk through each step to make the perfect blueberry cream mochi buns.
1. Cook the Mochi Dough
In a microwave-safe bowl, whisk together mochiko, sugar, milk, vanilla, and salt until smooth. Cover loosely with plastic wrap and microwave for 2 minutes. Stir, then microwave another minute until thick and sticky.
2. Cool and Dust
Transfer the mochi onto a cornstarch-dusted surface and let it cool slightly so it’s easier to handle.
3. Prepare the Filling
While the mochi cools, beat softened cream cheese until fluffy. Add heavy cream, powdered sugar, mashed blueberries, and lemon juice. Whip until creamy. Chill for 10 minutes.
4. Assemble the Buns
Divide mochi dough into equal portions and flatten into circles. Spoon a tablespoon of filling in the center. Pinch and seal to form a bun.
5. Add Toppings and Chill
Place buns seam-side down on a tray. Top with extra blueberries or a square of chocolate. Chill for 15 minutes before serving.
Looking for inspiration? Try our Blueberry Swirl Yogurt Bites next!
Serving Size & Time
| Quantity | 6 to 8 buns |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 3 minutes |
| Chill Time | 15 minutes |
| Total Time | ~40 minutes |
Tips & Variations
- Berry Swap: Try raspberries or strawberries instead of blueberries.
- Vegan Version: Use dairy-free cream cheese and plant-based cream.
- Flavor Add-ons: Lemon zest or almond extract can add complexity.
- Creative Toppings: Top with white chocolate drizzle or shredded coconut.
- Colorful Dough: Use natural colors like butterfly pea flower powder.
Discover great ideas like our Raspberry Mousse for more fruity inspiration.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Best enjoyed cold or room temp.
- Avoid freezing—it ruins the mochi’s chewy texture.
- Don’t reheat—it melts the filling and alters texture.
Final Thoughts
These Blueberry Cream Mochi Buns are a fun, easy-to-make treat with a soft chewy bite and creamy, fruity surprise inside. They’re naturally gluten-free and can be customized in countless ways. Want more refreshing ideas? Don’t miss our Papaya Lime Sorbet and Crispy Chili Lime Chickpea Salad for sweet-savory variety.