Pillowy soft mochi buns filled with whipped blueberry cream cheese and topped with fresh blueberries for a dreamy, cloud-like dessert bite. These delightful treats combine the chewy texture of glutinous rice flour with a creamy, fruity filling, creating a dessert that is both elegant and playful.

Why You’ll Love This Recipe

Blueberry Cream Mochi Buns are a unique twist on traditional mochi, combining Japanese-style soft buns with a luscious blueberry cream cheese center. The contrast between the chewy mochi exterior and the light, fruity filling makes them a hit at gatherings or as a sweet treat for yourself. They’re no-bake, naturally gluten-free, and can be easily customized with other fruit or flavorings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

glutinous rice flour (mochiko)
sugar
milk or plant-based milk
vanilla extract
salt
cornstarch or potato starch (for dusting)

For the filling:

cream cheese, softened
heavy cream
powdered sugar
fresh blueberries (plus extra for topping)
lemon juice

directions

In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla, and salt until smooth.
Cover loosely with plastic wrap and microwave for 2 minutes. Stir, then microwave for another 1 minute until the dough is thick and sticky.
Dust a clean surface with cornstarch and transfer the cooked mochi dough onto it. Let it cool slightly.
While cooling, prepare the filling: beat the cream cheese until fluffy. Add the heavy cream, powdered sugar, lemon juice, and mashed blueberries. Whip until smooth and creamy. Chill the filling for 10 minutes.
Divide the mochi dough into equal portions and flatten each into a circle.
Spoon a tablespoon of the filling into the center of each circle and pinch the edges to seal into a bun shape.
Place each bun seam-side down on a tray or container. Top with two blueberries (or a chocolate square if preferred).
Chill for 15 minutes before serving to firm up the texture.

Servings and timing

This recipe yields approximately 6 to 8 mochi buns.
Prep Time: 20 minutes
Cook Time: 3 minutes
Chill Time: 15 minutes
Total Time: About 40 minutes

Variations

Berry Swap: Replace blueberries with strawberries, raspberries, or blackberries for a different fruit flavor.
Vegan Option: Use plant-based cream cheese and non-dairy whipped cream.
Flavor Boost: Add a dash of lemon zest or a few drops of almond extract to the filling for extra depth.
Toppings: Try crushed freeze-dried berries, white chocolate drizzle, or shredded coconut instead of fresh fruit.
Colorful Mochi: Add a drop of natural food coloring (like blueberry powder or butterfly pea flower) to the dough for visual appeal.

storage/reheating

Store leftover mochi buns in an airtight container in the refrigerator for up to 2 days.
They are best served cold or at room temperature—reheating is not recommended as it may alter the texture of the mochi and melt the filling.

FAQs

How do I know when the mochi dough is fully cooked?

The dough should be thick, sticky, and slightly translucent. If it’s still runny or too soft, microwave it for an additional 30 seconds.

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them well before using to avoid excess moisture in the filling.

Can I make these mochi buns ahead of time?

Yes, you can prepare them a day in advance. Store them in the refrigerator and allow them to sit at room temperature for a few minutes before serving.

What type of glutinous rice flour should I use?

Use mochiko or shiratamako flour, which are both varieties of glutinous rice flour ideal for mochi.

Can I freeze mochi buns?

Freezing is not recommended, as the texture of the mochi may become hard and chewy once thawed.

How do I prevent the mochi from sticking to everything?

Dust your hands and surfaces generously with cornstarch or potato starch when handling the dough.

Is there a way to make this recipe without a microwave?

Yes, you can steam the mochi mixture for 10–12 minutes over boiling water instead of microwaving.

Can I use store-bought whipped cream cheese?

You can, but the texture may be softer. Adjust the consistency by reducing or omitting the heavy cream.

Are mochi buns gluten-free?

Yes, as long as all your ingredients (including flavorings and toppings) are gluten-free, this recipe is naturally gluten-free.

What can I do if my mochi tears while wrapping?

Patch small tears by pinching the dough back together. Keeping your fingers dusted and the dough slightly warm helps with pliability.

Conclusion

Blueberry Cream Mochi Buns are a delicate, satisfying dessert that blend creamy fruit flavor with the irresistible chew of mochi. Simple to make and beautiful to present, these buns are sure to become a favorite for any occasion. Experiment with variations, serve them chilled, and enjoy a refreshing treat that’s as delightful to look at as it is to eat.