Name: Mochi Cinnamon Apple Blossoms
Prep time: 20 min
Cook time: PT-487381H43M46S
Total time: 1 h 10 min
Cuisine: Fusion/Modern
Ingredients: 100 g glutinous rice flour; 20 g cornstarch; 20 g granulated sugar; 170 g milk; 12 g beet root powder; 20 g vegetable oil; 20 g unsalted butter; 2 apples, peeled, cored, diced; 15 g brown sugar; 2 g ground cinnamon; 10 g lemon juice; 100 g water; 200 g whipping cream; 15 g granulated sugar (for whipped cream); Fresh mint stems and leaves (for garnish, 1 per piece)

Jump to Recipe·Leave a Review

Short description

These Mochi Cinnamon Apple Blossoms are soft beet‑tinted mochi wrappers filled with cinnamon‑spiced apple compote and whipped cream, topped with a mint leaf for a refreshing floral touch.

Why You’ll Love This Recipe

Elegant fusion dessert blending chewy mochi dough and creamy apple‑cream filling
Natural color with beet powder gives a beautiful hue without artificial dyes
Fresh mint garnish adds brightness and visual flair
Balanced textures: fruit compote, fluffy whipped cream, and pillowy mochi wrapper

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mochi dough:

100 g glutinous rice flour
20 g cornstarch
20 g granulated sugar
170 g milk
12 g beet root powder
20 g vegetable oil

For the cinnamon‑apple filling:

20 g unsalted butter
2 apples, peeled, cored, and diced
15 g brown sugar
2 g ground cinnamon
10 g lemon juice
100 g water

For the whipped cream:

200 g whipping cream
15 g granulated sugar

Garnish:

Fresh mint stems and leaves (one per mochi piece)

Directions

Prepare the cinnamon apple compote:

Wash and dice apples. In a pan, melt butter and cook the apples until softened.
Add brown sugar and ground cinnamon; stir until the mixture is finely combined.
Pour in water, cover, and simmer until the apples are tender, then stir in lemon juice. Stir‑fry until excess moisture evaporates and compote is thick. Set aside to cool.

Make the mochi dough:

In a bowl, mix glutinous rice flour, cornstarch, granulated sugar, beet root powder, and milk. Sift together.
Cover the bowl with heat‑resistant plastic wrap, prick several holes, and microwave for 3–4 minutes until fully cooked and translucent.
Remove wrap, add vegetable oil, and knead dough until oil is fully absorbed and dough is smooth.

Shape and fill mochi:

Divide dough into 8 equal portions and roll each into a ball. Dust with cooked glutinous rice flour. Flatten each into a wrapper round.
Whip whipping cream with sugar until stiff peaks form, then transfer to a piping bag.
Place a spoonful of whipped cream and a spoonful of cooled apple compote in the center of each wrapper. Wrap gently to enclose the filling.
Place mochi pieces on a paper liner or sheet of parchment. Gently press a small dent in each mochi “top,” and insert a mint stem and leaf.

Chill and serve:
Refrigerate the assembled mochi for 30 minutes to set. Enjoy chilled.

Servings and timing

Makes 8 mochi blossoms
Prep time: ~20 minutes (including compote and dough preparation)
Microwave cooking: ~3–4 minutes
Assembly and filling: ~15 minutes
Chill time: 30 minutes
Total time: ~1 hour 10 minutes

Variations

Color variants: Use matcha powder or berry powder instead of beet root powder for different tints.
Flavor swaps: Substitute apples with pear or mango for seasonal variation.
Cream options: Use flavored whipped cream (vanilla, citrus zest) or sweetened yogurt.
Fruit decoration: Garnish each mochi with a small slice of apple or edible flower instead of mint.

Storage/reheating

Storage: Keep in an airtight container in the refrigerator for up to 1 day—mochi becomes chewier over time.
Not ideal for freezing—texture softens after thawing.
Serve chilled—remove from fridge briefly before eating if too firm.

FAQs

Can I make the apple compote ahead of time?

Yes—you can prepare it a day earlier and refrigerate. Ensure it’s fully cooled before filling.

Is the beet root powder necessary?

No—it’s optional and purely for color. The flavor is mild and won’t overpower the pastry.

Can I use plant‑based milk and cream?

Yes—use oat or almond milk in the dough and coconut cream or soy whipping cream alternative.

How do I prevent mochi from sticking?

Dust work surface and dough with additional cornstarch or cooked glutinous flour when wrapping.

Do I need to chill the assembled mochi?

Yes—chilling helps the shape hold and the filling settle properly.

Can I reduce sugar in the dough or filling?

You may reduce sugar slightly, but it may affect texture and sweetness balance.

Can I make mini versions?

Yes—divide dough into smaller portions for bite‑sized mochi; adjust compote and cream accordingly.

Will the whipped cream hold shape?

Yes—if whipped to stiff peaks and kept cold. A piping bag ensures neat filling inside.

How do I serve these at room temperature?

Serve within minutes of removal from fridge. If left out too long, the mochi softens and cream may weep.

What’s best mint variety for garnish?

Use bright leaves like spearmint or orange mint—the stem gives structure, and leaf adds fragrance and contrast.

Conclusion

These Mochi Cinnamon Apple Blossoms offer an elegant bite-sized dessert with floral visual appeal and harmonized flavors—chewy mochi, spiced apple compote, and whipped cream brightened by mint. They’re perfect for special occasions or sophisticated snacking, and surprisingly easy to make.

Maggie

Mochi Cinnamon Apple Blossoms