Mango Mochi Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Cool the mochi dough: Let the cooked dough cool slightly until it is warm but manageable to handle, preventing burns while shaping.
- 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.
- 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
Find it online: https://recipeswithria.com/mango-mochi-recipe/
