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200 g blueberries
40 g sugar
8 g lemon juice
50 g glutinous rice flour
15 g cornstarch
15 g sugar
85 g milk
15 g butter
Red & purple food coloring (optional)
200 g whipping cream
15 g sugar
40 g blueberry jam (from above)
Combine blueberries, sugar, and lemon juice in a pot.
Simmer over low heat until it thickens into jam. Let it cool.
Mix glutinous rice flour, cornstarch, sugar, and milk in a bowl. Stir well.
Sieve mixture once, cover with plastic wrap, and steam for 20 minutes.
Add butter to the cooked dough, knead until smooth and elastic.
Divide dough into three parts, tint with pink and purple food coloring, and roll into ropes. Twist ropes together, then slice and roll into thin round sheets.
Whip cream with sugar until soft peaks form.
Add 40 g blueberry jam, whip lightly to combine.
Place a spoonful of blueberry cream filling in the center of a mochi wrapper.
Wrap and pinch edges to seal, dust with cooked glutinous rice flour to prevent sticking.
Refrigerate for at least 1 hour for the best taste and texture. Enjoy cold!
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