Mango Mochi Recipe

Introduction

Mango Mochi is a delightful bite-sized treat combining chewy glutinous rice dough with sweet, fruity mango filling. This simple recipe creates a refreshing dessert that’s perfect for warm days or any time you crave something light and sweet.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup mango puree
• 1/4 cup water
• Cornstarch, for dusting

Instructions

1. Step 1: In a bowl, combine the glutinous rice flour and sugar. Gradually mix in the mango puree and water until the mixture is smooth and well blended.
2. Step 2: Cook the mixture by steaming for about 15 minutes or microwaving in short bursts, stirring in between, until the dough becomes sticky and translucent.
3. Step 3: Allow the dough to cool slightly until it is warm but workable.
4. Step 4: Dust your hands and a clean surface with cornstarch. Take a small piece of dough, flatten it, and place a spoonful of mango puree filling in the center. Carefully wrap the dough around the filling to form a ball.
5. Step 5: Lightly dust each mochi with cornstarch to prevent sticking. Serve fresh or chill before enjoying.

Tips & Variations

• Use ripe, sweet mangoes for a richer flavor, or substitute mango puree with other fruit purees like strawberry or kiwi for different tastes.
• Chilling the mochi before serving enhances the texture and makes them easier to handle.
• If the dough is too sticky, add a little more cornstarch when shaping to prevent sticking.

Storage

Store mango mochi in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for the best texture. Mochi is best enjoyed fresh, as refrigeration can slightly harden the outer layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mango mochi?

Yes, you can freeze mango mochi. Place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. Thaw at room temperature before eating, though the texture may change slightly.

What can I use if I don’t have glutinous rice flour?

Glutinous rice flour is essential for the unique chewy texture of mochi and is not easily substituted. For best results, use authentic glutinous rice flour found in most Asian grocery stores or online.

Mango Mochi Recipe

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4.6 from 109 reviews

Mango Mochi is a delightful Japanese-inspired dessert featuring a chewy glutinous rice flour exterior wrapped around a sweet mango puree filling. This recipe combines the natural tropical sweetness of mango with the soft, sticky texture of mochi, creating a refreshing and satisfying treat that can be steamed or quickly prepared in the microwave.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 8–10 mochi pieces 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Mochi Dough

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup water

Mango Filling

• 1/2 cup mango puree (fresh mango blended)

Coating

• 1/4 cup cornstarch (for dusting and preventing stickiness)

Instructions

1. Prepare the dough mixture: In a mixing bowl, combine the glutinous rice flour, sugar, and water. Stir well until the mixture is smooth and free of lumps, ensuring an even dough consistency.
2. Cook the mochi dough: You have two options for cooking:
   • Steaming: Pour the dough into a heatproof dish and steam over boiling water for about 15-20 minutes until the dough becomes translucent and sticky.
   • Microwaving: Alternatively, microwave the dough in a covered microwave-safe bowl for 2-3 minutes, stirring halfway through, until sticky and translucent.
3. Cool the mochi dough: Let the cooked dough cool slightly until it is warm but manageable to handle, preventing burns while shaping.
4. Shape and fill mochi: Dust your working surface generously with cornstarch. Take small portions of the dough and flatten each into a circle. Place a spoonful of mango puree in the center, then carefully wrap the dough around the filling, pinching the edges to seal the mochi balls completely.
5. Finish and serve: Lightly dust finished mochi with more cornstarch to prevent sticking. Serve the mango mochi fresh or chilled according to preference.

Notes

• Using ripe mangoes will enhance the sweetness and flavor of the filling.
• Ensure to dust the work surface and hands with cornstarch to prevent sticking when shaping mochi.
• Store leftover mochi in an airtight container at room temperature for up to 1 day or refrigerate for 2-3 days; allow to come to room temperature before serving for optimal texture.
• Can be customized with other fruit purees or fillings like red bean paste for variety.

Keywords: Mango mochi, Japanese dessert, glutinous rice flour dessert, steamed mochi, fruit-filled mochi