Blueberry mochi

Soft and chewy homemade taro mochi made with taro powder and stuffed with homemade taro paste. Made completely from scratch, this Japanese inspired dessert tastes nutty, earthy and with a hint of vanilla!

Here’s the most gorgeous blueberry mochi ice cream recipe that’s bursting with our favorite summer flavor and made using fresh ripe blueberries and filled with vegan ice cream. The outer mochi only takes about 10 minutes to make, since it’s prepped in the microwave. Once that’s done all you need is ice cream or frozen yogurt filling of choice. It’s an instant family favorite.

We can find blueberry at the shop all through the year. But when it is summer, I particularly crave for their refreshing taste. Please give it a try! #mochi

Natural Japaneats

Catherine Zhang on Instagram: "BLUEBERRY MOCHI 🫐 We’re on a mochi streak and this one tastes just like a blueberry cheesecake. Creamy, tangy and so delish 😍 Link to the recipe in my bio or here: https://zhangcatherine.com/blueberry-mochi/ . . . #blueberry #mochi #daifuku #japan #recipe #asiandessert"

I have only used mochiko or sweet rice flour one time before and that was to make daifuku which is a Japanese treat where the mochiko is turned into a sweet, sticky and chewy confection.

This blueberry mochi has a soft and chewy mochi exterior and the mochi delicately wraps around a luscious burst of sweet, juicy blueberry jam and cream cheese filling! . . . . #blueberry #blueberrymochi #mochi #blueberrys #blueberrysauce #blueberrysyrup #blueberrycream #blueberrydessert #blueberryrecipes #blueberrylover #blueberryflavor #blueberryflavour #japan #japanesericecake #mochiko