Blueberry Mochi
Indulge in the chewy, fruity delight of Blueberry Mochi, a unique twist on the classic Japanese treat that's perfect for dessert lovers. This easy-to-make recipe combines glutinous rice flour, creamy coconut milk, and vibrant blueberry puree to create a soft, sticky dough that’s bursting with natural sweetness and a stunning purple hue. The mochi is steamed to perfection, yielding a tender texture that melts in your mouth. Garnished with fresh blueberries or a light dusting of powdered sugar, these handheld bites are as beautiful as they are delicious. Ready in just 40 minutes, this gluten-free dessert is ideal for snacking or impressing guests at your next gathering. Whether you're a mochi enthusiast or a first-timer, this Blueberry Mochi recipe is a must-try for anyone craving a taste of the exotic yet familiar.
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Recipe Information
Ingredients
- 160 grams Glutinous rice flour
- 100 grams Granulated sugar
- 200 grams Blueberry puree
- 200 milliliters Coconut milk
- 25 grams Cornstarch
- 50 grams Fresh blueberries (optional, for garnish)
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Prepare the blueberry puree by blending fresh or frozen blueberries until smooth. Strain through a fine-mesh sieve if you prefer a smoother texture.
In a large mixing bowl, combine the glutinous rice flour, granulated sugar, cornstarch, blueberry puree, and coconut milk. Whisk until the mixture is smooth and free of lumps.
Pour the batter into a heatproof bowl or baking dish that fits into a steamer. Cover the bowl with aluminum foil to prevent condensation from dripping into the batter.
Set up a steaming pot with about 2-3 inches of water. Bring the water to a boil, then reduce to medium heat to maintain a steady steam.
Place the bowl with the mochi batter into the steamer. Steam for 25-30 minutes, or until the mixture is set and turns into a sticky, pliable dough. Stir the mixture halfway through steaming to ensure even cooking.
Carefully remove the bowl from the steamer and let the mochi cool slightly until it's warm but not too hot to handle.
Dust a clean working surface with cornstarch or powdered sugar to prevent sticking. Turn the mochi dough out onto the surface and knead it gently with your hands to make it smooth.
Divide the dough into 8 equal portions. Shape each portion into a round or flat disc, depending on your preference.
Optionally, garnish each piece of mochi with a fresh blueberry or lightly dust with powdered sugar for presentation.
Enjoy your Blueberry Mochi fresh, or store in an airtight container at room temperature for up to one day.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 148.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
