If you’ve ever enjoyed the chewy sweetness of mochi or the delicate richness of cream-filled buns, you’ll absolutely love this recipe: Soft Mochi Buns with Blueberry Cream Filling.

This dessert is the perfect harmony of textures and flavors: chewy mochi buns made from sweet rice flour, gently filled with fluffy blueberry cream. The natural tartness of blueberries balances the sweetness of the cream, creating a light yet indulgent treat.

In this in-depth guide, we’ll explore how to make these buns from scratch, why they’ve become a trending dessert worldwide, and creative variations to elevate them into a show-stopping party sweet.

Why You’ll Love Blueberry Cream Mochi Buns

Unique Texture: Soft, pillowy exterior with chewy bite.
Refreshing Flavor: The creamy blueberry filling adds fruity brightness.
Elegant Dessert: Perfect for tea parties, birthdays, or Asian-inspired gatherings.
Customizable: Swap fillings with strawberries, matcha, or even chocolate.
Make Ahead: Can be stored and served chilled for days.

Ingredients

For the Mochi Buns:

1 ½ cups sweet rice flour (glutinous rice flour)
½ cup granulated sugar
1 cup water
2 tbsp cornstarch (for dusting)

For the Blueberry Cream Filling:

1 cup heavy whipping cream
3 tbsp powdered sugar
½ cup fresh blueberries (plus more for garnish)
1 tsp vanilla extract

Optional Garnish:

Powdered sugar for dusting
Extra blueberries

Instructions

Prepare Blueberry Cream – In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in crushed blueberries. Chill in the refrigerator.
Make Mochi Dough – In a heat-safe bowl, mix sweet rice flour, sugar, and water until smooth. Steam for 15 minutes or microwave in intervals, stirring until sticky and translucent.
Dust & Shape – Spread cornstarch onto a clean surface. Transfer the hot mochi dough, flatten, and let cool slightly.
Cut Dough Rounds – Divide dough into 8–10 pieces. Flatten each piece into a small disc.
Fill with Cream – Place a spoonful of blueberry cream in the center of each disc. Pinch the edges together to seal into a bun.
Dust & Chill – Lightly dust with powdered sugar, garnish with a blueberry if desired, and refrigerate until firm.
Serve – Enjoy chilled for the best texture and flavor.

Tips for Success

Keep your hands dusted with cornstarch to prevent sticking.
Use very cold cream for the filling to ensure stability.
Don’t overfill or the buns will burst.
Serve within 2–3 days for the freshest taste.

Variations

Strawberry Cream Mochi: Use strawberries instead of blueberries.
Matcha Cream Mochi: Add matcha powder to the filling for a green tea twist.
Chocolate Cream Mochi: Replace blueberries with cocoa powder and chocolate chips.
Custard Filling: Use pastry cream instead of whipped cream.

Storage & Make-Ahead

Store in an airtight container in the fridge up to 3 days.
Mochi buns do not freeze well due to texture changes.
Best eaten chilled and within 24 hours for maximum softness.