Lemon Blueberry Milk Mochi Dessert

Ingredients

• 160 g sugar
• 360 ml milk
• 60 g condensed milk
• 250 ml double cream
• 400 g soft cream cheese
• 200 g glutinous rice flour
• 60 g cornflour
• 15 g cornflour
• 40 ml water
• 100 g desiccated coconut
• Finely grated zest of 1 lemon
• 200 g blueberries
• 40 ml sunflower oil, for greasing
• 10–12 drops food colouring, optional

Method

1. Whisk the 15 g cornflour with the water until smooth.
2. Combine the sugar, milk and condensed milk in a saucepan.
3. Add the double cream and cream cheese.
4. Whisk in the glutinous rice flour and 60 g cornflour.
5. Add the prepared cornflour slurry.
6. Stir in the lemon zest and food colouring, if using.
7. Cook over medium-low heat while stirring continuously.
8. Continue cooking until the mixture becomes very thick and smooth.
9. Remove from the heat and leave to cool slightly.
10. Gently fold in the blueberries and some of the coconut.
11. Grease a dish or mould with sunflower oil.
12. Transfer the mixture to the prepared dish.
13. Smooth the surface.
14. Cover and refrigerate for at least 4 hours.
15. Turn out or cut into portions.
16. Coat or decorate with the remaining coconut.
17. Serve chilled.