100g glutinous rice flour
40g granulated sugar
15g unsalted butter
A small drop of blue food coloring
220g fresh blueberries
60g granulated sugar
5g lemon juice
250g heavy cream
55g blueberry sauce
25g granulated sugar
Purple sweet potato powder (optional)
Some edible dry flower petals (optional)
- Bring together fresh blueberries, granulated sugar, and lemon juice in a pot. Over medium heat, heat and stir occasionally until the blueberries burst and the juice thickens. Keep heating and stirring until the juice reaches desired consistency. Off heat, transfer the sauce to a clean bowl, let cool, cover it with plastic wrap and set in the fridge to cool.
- In a clean bowl (microwave-safe), bring together glutinous rice flour, cornstarch, granulated sugar, milk and mix well. Add in a small drop of blue food coloring, and mix well. Cover the bowl with microwave-safe plastic wrap, prick some holes on the plastic wrap and steam until fully cooked (about 20-30 minutes) or you can microwave it until fully cooked (about 3 minutes).
How to tell if it is fully cooked?
-The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
- Mix in the butter while the dough is still hot. Wear gloves, knead and pull the dough until it becomes soft and stretchy. Wrap it up with plastic wrap, and let set in the fridge to cool for 1 hour.
- Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t get too sticky. Divide the dough into 8 equal pieces, and roll them into 8 round flat sheets. Set aside. You can cover their surface with plastic wrap so they will not turn dry.
- In a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until thickened. Add in some blueberry sauce and mix well. Transfer the cream filling to a piping bag and set aside.
- Transfer rest of the blueberry sauce into a piping bag and set aside.
Assemble the Mochi
- Fill each mochi dough sheets with cream filling and blueberry sauce in the middle, wrap it up and put into a cupcake liner. Let them set in the fridge to cool for 30 minutes. Dust each mochi with purple sweet potato powder and edible dry flower petals (optional).