Pillowy soft mochi buns filled with whipped blueberry cream cheese and topped with fresh blueberries for a dreamy, cloud-like dessert bite.

Units Scale

Cook Mode Prevent your screen from going dark

In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, milk, vanilla, and salt until smooth.
Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Stir the mixture, then microwave again for another 1 minute until thick and sticky.
Dust a clean surface with cornstarch and transfer the cooked mochi dough onto it. Let it cool for a few minutes until it’s safe to handle.
Meanwhile, in a bowl, beat the cream cheese until fluffy. Add heavy cream, powdered sugar, lemon juice, and mash in the blueberries. Whip until smooth and creamy. Chill for 10 minutes.
Divide the mochi dough into equal portions and flatten each into a circle.
Spoon a tablespoon of the blueberry cream filling into the center of each circle, then pinch and seal the edges to form round buns.
Place each bun seam-side down in a baking tray or container. Top with two blueberries (or a small chocolate square if desired).
Chill for 15 minutes before serving to allow the mochi to firm up slightly.