Mango Mochi Recipe

Mango mochi is a delightful dessert that perfectly combines the sweet, tropical flavor of mango with the soft, chewy texture of glutinous rice dough. It’s not only easy to make but also vegan and gluten-free, making it a delicious treat for everyone to enjoy!

My family loves mangoes, and when mango season rolls around, my husband often brings home a large batch.

Sometimes we can’t eat them fast enough, so turning them into mango mochi is a perfect way to use up the extras!

Not only do we avoid waste, but we also get to enjoy a delicious treat that everyone in the family loves.

For the dough, I use the same method I follow when making Peanut Mochi.

After steaming, the dough can be quite sticky, but don’t worry! Just put on a pair of gloves and knead the dough. This helps make it more manageable and gives it that perfect stretchy texture.

For the filling, I use ripe mangoes. I start by peeling them, then cutting the flesh into large slices.

Making mango mochi is not only fun but also a great way to combine two of our favorite things—fresh mangoes and soft, chewy mochi. Once you try it, you’ll see how easy and satisfying it is to make this treat at home!

Ingredients:

• 100g glutinous rice flour
• 30g corn starch
• 25g sugar
• 150g milk
• 30g butter
• 4 ripe mangoes, peeled and cut into cubes (adjust quantity as desired)
• Desiccated coconut (for coating)

Instructions:

1. Prepare the Mochi Dough:

• In a large mixing bowl, combine 100g glutinous rice flour, 30g cornstarch, and 25g sugar.
• Gradually add 150g milk, stirring with a whisk or chopsticks until smooth. Ensure there are no lumps, and the mixture has a uniform consistency.
• Pour the mixture through a sieve into another clean bowl to ensure the dough will be smooth and lump-free.
• Cover the bowl with plastic wrap, making sure to poke a few small holes in the wrap to allow steam to escape.
• Bring water to a boil in a steamer. Place the covered bowl inside, cover the steamer, and steam the dough mixture over high heat for 18 minutes.
• Once steamed, remove the dough and, while it is still hot, add 30g butter. Use a silicone spatula to fold and push the butter into the dough until it melts completely.
• Allow the dough to cool slightly, then, using gloves to avoid sticking, Knead the dough by hand for a few minutes until the butter is fully incorporated into the dough. Once the butter is fully absorbed, continue stretching and pulling the dough repeatedly for about 5 minutes. This process will give the dough its chewy texture and elasticity.

2. Shape the Mango Mochi:

• Divide the dough into equal portions (each about the size of a golf ball).
• Flatten each dough ball into a thin circular disc, roughly 3-4 inches in diameter. Adjust the size based on the size of your mango cubes.
• Place a mango cube in the center of each mochi disc.
• Gently pull the edges of the dough towards the center, enclosing the mango completely. Pinch the seams to seal the mochi, ensuring the filling won’t leak out.

3. Coat the Mochi:

• Roll each filled mochi ball in desiccated coconut, ensuring it is evenly coated for added flavor and a pretty finish.For a more decorative touch or easier serving, you can also cut the mochi in half to showcase the vibrant mango filling inside.

Notes:

• Ensure thorough mixing: It’s essential to mix the dough ingredients well to avoid any dry lumps. Straining the mixture will guarantee a smooth dough.
• Handle the dough carefully: When kneading and stretching the dough, be firm but gentle to avoid tearing it. Proper kneading will give the mochi its signature chewy texture.
• Seal the filling securely: When wrapping the mango, make sure the seams are tightly pinched to avoid the filling from leaking during assembly.
• Coating options: While desiccated coconut is a traditional choice, you can also dust the mochi with cooked glutinous rice flour if you prefer a less sweet coating.
  Print

  Mango Mochi Recipe

  Mango mochi is a delightful dessert that perfectly combines the sweet, tropical flavor of mango with the soft, chewy texture of glutinous rice dough. It's not only easy to make but also vegan and gluten-free, making it a delicious treat for everyone to enjoy!

  Course Dessert

  Cuisine Chinese

  Prep Time 30 minutes

  Cook Time 20 minutes

  Servings 4

  Calories 345kcal

  Ingredients

  • 100 g glutinous rice flour
  • 30 g corn starch
  • 25 g sugar
  • 150 g milk
  • 30 g butter
  • 4 ripe mangoes peeled and cut into cubes (adjust quantity as desired)
  • Desiccated coconut for coating

  Instructions

  Prepare the Mochi Dough:

  • In a large mixing bowl, combine 100g glutinous rice flour, 30g cornstarch, and 25g sugar.
  • Gradually add 150g milk, stirring with a whisk or chopsticks until smooth. Ensure there are no lumps, and the mixture has a uniform consistency.
  • Pour the mixture through a sieve into another clean bowl to ensure the dough will be smooth and lump-free.
  • Cover the bowl with plastic wrap, making sure to poke a few small holes in the wrap to allow steam to escape.
  • Bring water to a boil in a steamer. Place the covered bowl inside, cover the steamer, and steam the dough mixture over high heat for 18 minutes.
  • Once steamed, remove the dough and, while it is still hot, add 30g butter. Use a silicone spatula to fold and push the butter into the dough until it melts completely.
  • Allow the dough to cool slightly, then, using gloves to avoid sticking, Knead the dough by hand for a few minutes until the butter is fully incorporated into the dough. Once the butter is fully absorbed, continue stretching and pulling the dough repeatedly for about 5 minutes. This process will give the dough its chewy texture and elasticity.

  Shape the Mango Mochi:

  • Divide the dough into equal portions (each about the size of a golf ball).
  • Flatten each dough ball into a thin circular disc, roughly 3-4 inches in diameter. Adjust the size based on the size of your mango cubes.
  • Place a mango cube in the center of each mochi disc.
  • Gently pull the edges of the dough towards the center, enclosing the mango completely. Pinch the seams to seal the mochi, ensuring the filling won't leak out.

  Coat the Mochi:

  • Roll each filled mochi ball in desiccated coconut, ensuring it is evenly coated for added flavor and a pretty finish.For a more decorative touch or easier serving, you can also cut the mochi in half to showcase the vibrant mango filling inside.

  Video

  Nutrition

  Calories: 345kcal | Carbohydrates: 66g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 65mg | Potassium: 425mg | Fiber: 4g | Sugar: 36g | Vitamin A: 2488IU | Vitamin C: 75mg | Calcium: 73mg | Iron: 1mg

The post Mango Mochi Recipe appeared first on Yum Of China.