What do I do if my mochi turns out too sticky?

If your mochi turns out too sticky, you may need to adjust your recipe slightly. Ensure you're using the right ratio of glutinous rice flour and cornstarch. A bit more cornstarch can help with the stickiness while still keeping the mochi chewy. If you can, dust your hands with starch when rolling it out to reduce sticking.

Can I make Blueberry Cheesecake Mochi ahead of time?

Yes, you can absolutely prepare Blueberry Cheesecake Mochi ahead of time. Consider making it a day or two in advance to allow the flavors to meld and the texture to firm up. Just be sure to keep it properly covered and stored in the refrigerator until you're ready to serve it.

Is this dessert gluten-free?

Yes, Blueberry Cheesecake Mochi is gluten-free as long as you ensure that all your ingredients, particularly the glutinous rice flour, are certified gluten-free. Making sure there's no cross-contamination during your preparation is also crucial.

What can I substitute if I don’t have blue jam?

If you don’t have blueberry jam, you can easily substitute other fruit jams or preserves like raspberry, strawberry or even mango. These alternatives will still add a fruity flavor that complements the cheesecake well. Adjust sugar levels accordingly since some jams can be sweeter than others.

Can I freeze the Blueberry Cheesecake Mochi?

While it is possible to freeze Blueberry Cheesecake Mochi, it's best enjoyed fresh. If you freeze it, the texture might change once it's thawed. If you choose to freeze some, place the mochi pieces in an airtight container to prevent freezer burn, and enjoy them within a month.

Blueberry Cheesecake Mochi – Indulge in this Creamy Delight

Ingredients

Scale

110g caramel biscuits
40g melted butter
150g hot milk
20g gelatin sheets
230g cream cheese
40g granulated sugar
150g heavy cream
Blueberry jam, to taste
120g glutinous rice flour
30g cornstarch
20g sugar
180g milk
6g butterfly pea powder
20g corn oil

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Instructions

Prepare the base by crushing the caramel biscuits and mixing them with melted butter. Press into a mold and refrigerate until set.
Soak the gelatin sheets in water, then dissolve in hot milk. Mix with cream cheese and sugar, then fold in heavy cream. Pour half onto the chilled base and refrigerate.
Mix blueberry jam into the remaining cheesecake mixture, pour over the first layer, and refrigerate again.
For the mochi, combine glutinous rice flour, cornstarch, sugar, milk, butterfly pea powder, and corn oil, then steam until elastic. Roll out and wrap around the chilled cheesecake. Chill until set.

Notes

For lighter options, use low-fat cream cheese or Greek yogurt. For a vegan version, replace gelatin with agar-agar and use coconut cream.

Author: Vivian Brooks
Prep Time: 30
Cook Time: 20
Category: Dessert
Method: No-Bake
Cuisine: Japanese
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg