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Creamy Blueberry Mochi Buns Recipe Easy No-Bake Gluten-Free Delight

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Soft, chewy, and creamy blueberry mochi buns that are no-bake, gluten-free, and perfect for a quick and satisfying dessert or snack.

Ingredients

Scale
  • 1 cup (140g) mochi (glutinous) rice flour
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) lukewarm water
  • Fresh blueberries (3-4 per bun)
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. In a microwave-safe bowl, combine 1 cup (140g) mochi flour, 1/4 cup (50g) granulated sugar, and 1 cup (240ml) lukewarm water. Stir until smooth with no lumps. Cover loosely with plastic wrap.
  2. Microwave the mixture on high for 2 minutes. Remove and stir quickly, then microwave for another 1 to 2 minutes until the dough is thick and slightly translucent. It should be sticky but manageable.
  3. Let the dough rest for about 5 minutes so it’s easier to handle but still warm. Dust your hands and work surface with mochi flour.
  4. Cut the dough into 8 equal pieces. Flatten each piece into a small disc about 3 inches (7.5 cm) wide.
  5. In a mixing bowl, beat 4 oz (115g) softened cream cheese with 1/2 cup (120ml) heavy cream, 2 tablespoons honey, and 1 teaspoon vanilla extract until smooth and fluffy (3-5 minutes).
  6. Place 1 tablespoon of the cream filling in the center of each mochi disc, then add 3-4 fresh blueberries on top of the cream. Carefully fold the edges of the mochi over the filling and pinch to seal, forming a bun.
  7. Place the buns seam-side down on a tray lined with parchment paper. Refrigerate for at least 30 minutes to allow the filling to set and the mochi to firm up slightly.
  8. Optionally, dust the buns lightly with powdered sugar before serving.

Notes

Dust hands and surfaces with mochi flour to prevent sticking. If mochi dough is too sticky, handle gently and avoid overworking. Whip cream cheese mixture until fluffy but not runny. Refrigerate buns at least 30 minutes before serving. Fresh blueberries should be firm to avoid sogginess. Variations include vegan substitutions and flavor twists like chocolate or tropical fruits.

Nutrition

Keywords: mochi buns, blueberry mochi, no-bake dessert, gluten-free dessert, creamy mochi, easy mochi recipe, blueberry dessert, gluten-free snack

Find it online: https://bouncybowl.com/creamy-blueberry-mochi-buns-recipe-easy-no-bake-gluten-free-delight/