Butterfly Pea Flower Mochi

Caroll Alvarado

| 03-11-2026

· Food Team

Have you ever tried a dessert with a naturally blue color and a creamy center? Today, we are making Butterfly Pea Flower Mochi, a homemade treat with chewy rice dough and a lightly sweet coconut filling.

Dried butterfly pea flowers give the dough its lovely blue shade, while plant-based cream cheese adds a smooth, rich texture.

These small rounds look attractive on a serving plate and are easy to share with family and friends. With a microwave and a few simple ingredients, we can make this colorful dessert right in our kitchen.

Ingredients for the Mochi Dough

The rice flour creates the stretchy texture, while cornstarch helps balance the consistency. The flowers provide natural color without artificial coloring. You will need:

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- 190 g plant-based milk

- 2 teaspoons dried butterfly pea flower buds

- 110 g glutinous rice flour

- 35 g cornstarch

- 25 g sugar

- 20 g plant-based butter, softened

Ingredients for the Cream Filling

The filling uses three ingredients:

- 150 g plant-based cream cheese, softened

- 60 g coconut cream

- 30 g sugar

Also prepare 1–2 tablespoons of extra glutinous rice flour or cornstarch for dusting the work surface. Keep this separate from the measured ingredients.

Step 1: Prepare the Blue Milk

Heat 190 g of plant-based milk until hot but not boiling. Place the dried flowers in a heatproof bowl and pour the milk over them. Let them steep for 10 minutes, stirring gently once or twice.

Strain the liquid through a fine sieve to remove the flowers. Set the blue milk aside to cool slightly.

Step 2: Mix and Cook the Dough

Combine 110 g of glutinous rice flour, 35 g of cornstarch, and 25 g of sugar in a mixing bowl. Gradually pour in the blue milk, stirring until the mixture is smooth. Strain it into a microwave-safe bowl to remove any remaining lumps.

Cover with microwave-safe wrap, leaving small openings for steam to escape. Microwave for 1 minute, then carefully stir with a spatula. Repeat twice, stirring after each interval. The dough should become thick, glossy, and sticky. If the center remains liquid, continue heating in 15–20-second intervals until cooked through.

Step 3: Add Butter and Cool

Let the dough cool until warm but not hot. Add 20 g of softened plant-based butter and mix with a spatula until fully absorbed. Continue working the dough until it looks smooth and elastic.

Cover it and let it cool completely to room temperature. This prevents the warm dough from softening the cream filling later.

Step 4: Make the Cream Filling

Place 150 g of softened plant-based cream cheese and 30 g of sugar in a clean bowl. Beat with an electric mixer for 1–2 minutes until smooth.

Add 60 g of coconut cream and beat for another 1–2 minutes, until the filling thickens and holds its shape. If it seems too soft, refrigerate it for 10–15 minutes before assembling the dessert.

Step 5: Roll and Fill

Lightly dust a clean work surface with glutinous rice flour or cornstarch. Place the cooled dough on it and roll into a rectangle about 25–30 cm long and 18–20 cm wide, approximately 3–4 mm thick.

Spread the cream evenly over the dough, leaving a 1 cm border along one long edge. Starting from the opposite edge, roll the rectangle lengthwise into a compact log. Press the seam gently to help seal it without squeezing out the filling.

Step 6: Chill and Slice

Place the roll on a tray lined with baking paper and freeze for about 10 minutes. This helps the filling firm up and makes slicing easier.

Use a clean piece of food-safe thread to cut the roll into rounds about 2–3 cm thick. Pull the thread gently through the dough to keep each piece neat. If the roll is still too soft, chill it for another 5 minutes before cutting.

Serving and Storage

Arrange the mochi on a serving plate and serve slightly cool. Store leftovers in a covered container in the refrigerator and eat them within 1–2 days for the best texture.

Lykkers, would you make these colorful treats for a weekend gathering or enjoy them as an afternoon dessert?

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Video by Miss Ling's Kitchen