Berry Mochi with Cream Cheese Filling

Who doesn't love Mochi?

Did you know that you can make these delicious Berry Mochi right at home? After several attempts, I've finally perfected both the taste and the look of these adorable little treats.

Mochi is a Japanese rice cake known for its soft, chewy texture and in this recipe, I am taking it up a notch by infusing it with natural berry flavours. The skin is made from glutinous rice flour, cornflour and milk, with an added twist, freezer dried berry powders, for natural colouring and a fruity burst of flavour.

Inside, the filling is a luscious mix of whipped cream cheese and double cream, with a surprise centre of runny homemade berry sauce. This extra layer of tangy goodness balances the richness of the cream filling beautifully.

While this isn't a quick recipe, it's a fun weekend activity, especially if you're making it with family. Let me guide you through each step so you can enjoy these delightful berry mochi at home.

How to make Berry Mochi

Making the mochi skin

For the mochi skin, you'll need:

• Glutinous rice flour
• Cornflour (or cornstarch)
• Milk
• Caster sugar

Mochi skin is all about that signature chewiness, which comes from glutinous rice flour. Start by mixing all the ingredients together until smooth. To ensure there are no lumps, strain the batter through a sieve.

Now comes the fun part - adding flavour and colour! Today, I'm using freeze-dried berry powders: blueberry, strawberry and raspberry. These powders not only give the mochi beautiful natural hues but also infuse them with a fruity flavour. Divide the batter into three separate bowls and mix each one with a different berry powder.

Cover each bowl with cling film, poke a few small holes and microwave for about four minutes. If you're making a smaller batch, reduce the cooking time to three minutes. After microwave, check if the dough is fully cooked. You can also steam the dough for around 20 minutes instead.

While the dough is still hot, place a slice of butter on top and let it melt. This makes kneading easer later on.

Making the cream cheese filling

While waiting for the dough to cool enough the handle, let's prepare the filling.

You'll need:

• Cream cheese
• Icing sugar
• Double cream

In a stand mixer, whisk the cream cheese and icing sugar until smooth. Scrape down the sides of the bowl, then gradually add the double cream while mixing on low speed. Increase the speed to medium-high and continue mixing until the mixture thickens - this should take just 1- 2 minutes. Be careful not to over-whip, as the cream can split. If in doubt, stop and check.

To add a burst of fruity flavour, I like to include a homemade berry sauce in the centre of the filling. You can find my Yoghurt Panna Cotta with Berry Sauce recipe for a simple, foolproof berry sauce.

Once ready, transfer both the cream cheese mixture and the berry sauce into separate piping bags for easy assembly.

Assembling the Berry Mochi

By now, the mochi dough should be cool enough to handle but still warm. Transfer it onto a clean surface and knead it while wearing food-grade gloves. Kneading makes the dough stretchable which takes about five minutes.

To prevent sticking, dust your work surface with cooked glutinous rice flour. Roll the dough into a long tube and coat it lightly in the flour. Use a dough cutter to divide it into equal portions.

Take one portion, roll it in the cooked flour, then use a rolling pin to flatten it to about 2mm thick. To shape the mochi, use a small dipping sauce bowl as a mould - don't forget to dust the inside with cooked flour to prevent sticking.

Now, let's fill it up!

1. Place the flattened dough into the bowl.
2. Pipe in the cream cheese filling, leaving a small hole in the centre.
3. Fill the hole with a little berry sauce.
4. Pipe another layer of cream cheese on top to cover the sauce.

To seal, bring the edges of the mochi skin together. The dough is naturally sticky, so it should seal easily. Trim off any excess dough with scissors. Dust the mochi with more cooked glutinous rice flour and gently rub it in.

Flip the mochi upside down onto a cupcake case, and there you have it - your berry mochi is ready! For an extra decorative touch, sprinkle more freeze-dried berry powder over the top.

Repeat the process until all your dough and filling are used up.

The perfect treat to share

These berry mochi are as stunning as they are delicious! The combination of chewy skin, creamy filling and tangy berry sauce makes them utterly irresistible. I love making these as gifts and they're always a hit.

Will you give this recipe a go? Let me know what flavours you choose for your mochi - I'd love to hear your take on it!

How to store and serve Berry Mochi

These Berry Mochi are best enjoyed on the day they're made when the skin is at its softest and chewiest. However, if you have leftovers, proper storage is key to maintain their texture.

• Room temperature storage: If you plan to eat them within the day, store them in an airtight container in a cool room. I keep mine in our cool pantry and they stay fresh for the whole day.
• Refrigeration: You can store them in the fridge, but keep in mind that the mochi skin will harden. Before serving, leave them at room temperature for at least an hour to allow the skin to soften again.
• Freezing: If you want to keep them for longer, mochi can be frozen. When ready to eat, thaw them in the fridge overnight, then leave them at room temperature for about an hour before serving. This helps restore their soft and chewy texture.

With the right storage method, you can enjoy these delightful treats anytime!

Happy making Berry Mochi!