Giant Hong Kong Mango Mochi
Learn how to make Giant Hong Kong Mango Mochi at home — a soft, chewy mochi dessert wrapped around giant, juicy fresh mango. Easy, refreshing, and perfect for summer.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 ripe mango
- 75 g glutinous rice flour
- 18 g cornstarch
- 20 g powdered sugar
- 65 g coconut milk
- 100 g milk (or plant-based milk)
- 5 g vegetable oil
- 50 g glutinous rice flour (cooked)
Instructions
- 1
Combine the glutinous rice flour, cornstarch, powdered sugar, coconut milk, milk (or plant-based milk), and vegetable oil and mix until the mixture is smooth without any lumps.
- 2
Transfer mixture to a heat-proof dish and steam on high heat for about 15 minutes. Poke the mochi using a fork to test if it's done, if the fork comes out with no residue then it is ready.
- 3
While waiting for the mochi to cool down, prepare the mangoes by slicing them into thick-cut pieces, and cook the glutinous rice flour on a pan in low-medium heat (the flour should be cooked when it feels hot and you start to smell the aroma).
- 4
Divide the mochi dough into four pieces. Place one piece between two sheets of cling film to prevent it from sticking, then flatten out the dough with a rolling pin or jar. Wrap one slice of mango in the mochi dough, then cover it with the cooked glutinous rice flour. Repeat for the rest.
- 5
Refrigerate the mochi for a few hours before serving. Enjoy!