My Blueberry Cheesecake Mochi Bites | Stunning & Easy
These mochi bites are a showstopper! A creamy blueberry cheesecake center wrapped in chewy black mochi. Easier to make than they look and perfect for parties.
Ingredients
- Blueberry Sauce base flavor layer
- 200 g fresh blueberries or thawed frozen blueberries, patted dry
- 40 g sugar can reduce to 30g for less sweetness, or replace 10g with honey after cooking
- 4 g lemon juice freshly squeezed; can substitute 3g white vinegar
- Blueberry Cream Cheese Filling core layer
- 300 g cream cheese softened at room temp 2–3 hours
- 60 g homemade blueberry sauce from step one, cooled completely
- Black Cocoa Mochi Skin outer layer
- 150 g glutinous rice flour
- 18 g cornstarch adds elasticity, prevents stickiness
- 6 g dark cocoa powder or 8g regular cocoa if substituting
- 2 g bamboo charcoal powder optional, for deep black color
- 20 g sugar
- 210 g milk or substitute coconut milk for a different flavor
- 15 g unsalted butter softened, not melted
- 50 g cooked glutinous rice flour for dusting and preventing sticking
Instructions
Step 1 – Make the Blueberry Sauce
- Wash and drain the blueberries. If using large berries, cut them in half for easier juicing.
- Place blueberries, sugar, and lemon juice into a small saucepan. Cook over low heat, stirring frequently.
- As the berries soften, they will release juice. Continue cooking until the sauce thickens and slowly drips from a spatula.
- Remove from heat and cool completely before use.
Step 2 – Prepare the Cream Cheese Filling
- In a large bowl, beat softened cream cheese until smooth and lump-free.
- Add the cooled blueberry sauce and mix until evenly combined into a light purple mixture.
- Transfer to a piping bag (no tip needed). Pipe into logs about 2–3 cm thick on plastic wrap, then roll tightly into a log.
- Freeze for about 30 minutes, until firm enough to handle.
Step 3 – Make the Mochi Dough
- In a large bowl, combine glutinous rice flour, cornstarch, cocoa powder, bamboo charcoal powder, and sugar.
- Slowly whisk in the milk until smooth, with no lumps.
- Strain the mixture through a fine sieve into a heatproof bowl. Cover with plastic wrap and poke 5–8 small holes.
- Steam over medium heat for 25 minutes, until the mixture is set and no liquid remains.
- While hot, add softened butter and mix with a spatula until partially combined.
- Once cool enough to handle (about 40°C), knead by hand (wear gloves or dust with cooked flour) until smooth, elastic, and no butter streaks remain.
Step 4 – Assemble the Mochi Bites
- Dust a clean work surface with cooked glutinous rice flour. Roll out the mochi dough into a rectangle about 0.5 cm thick.
- Unwrap the chilled blueberry cream cheese log and place it in the center of the mochi sheet.
- Fold the dough over the filling, pinch the seams to seal, and trim excess dough.
- Cut into small bite-sized squares. Lightly dust with more cooked flour before serving.
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