Mango Mochi

Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine

Add the milk and food coloring, and whisk until smooth

Cover the mochi mixture with cling wrap and microwave for 2 minutes on high

Uncover and stir

Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent

If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through

Allow the mochi to cool enough to handle

Add the vegetable oil and using gloved or oiled hands knead until smooth

Prepare a baking tray lined with baking paper

Divide the mochi into 6 equal portions and place on the baking sheet

Combine the cream and sugar in a bowl and whisk until stiff peaks

Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use

Dust your work surface with cornstarch

Roll one portion of mochi into a ball and place it on your work surface

Dust it with more cornstarch and roll it out into a circle

Get a small bowl or sauce dish and place the skin in the bowl

Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl

Top with a cube of mango

Bring the edges of the mochi together to enclose the filling

Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness

Turn the bowl over to reveal the perfect mochi!

Repeat with the remaining mochi and filling