Blueberry Coconut Milk Mochi Dessert

Ingredients

• 100 g sugar
• 50 g icing sugar
• 360 ml milk
• 200 g butter
• 40 ml vegetable oil
• 350 g soft cream cheese
• 320 g glutinous rice flour
• 200 g blueberries
• 80 ml water
• 10 g cornflour
• 50 ml water
• 100 g desiccated coconut

Method

1. Whisk together the sugar, icing sugar and milk in a saucepan.
2. Add the butter and vegetable oil.
3. Heat gently until the butter has melted.
4. Whisk in the cream cheese until smooth.
5. Gradually add the glutinous rice flour.
6. Mix the 10 g cornflour with 50 ml water until smooth.
7. Add the cornflour slurry to the saucepan.
8. Cook over medium-low heat while stirring continuously.
9. Continue cooking until the mixture becomes thick and elastic.
10. Remove from the heat and leave to cool slightly.
11. Gently fold in the blueberries.
12. Stir in some of the desiccated coconut.
13. Transfer the mixture to a lightly greased or lined dish.
14. Smooth the surface.
15. Sprinkle with the remaining coconut.
16. Cover and refrigerate for at least 4 hours.
17. Cut into portions.
18. Serve chilled.