Mango Mochi
Mochi is a traditional Japanese rice cake made withglutinous rice, most commonly moulded into shapes, usually rectangles orcircles and eaten during special occasions, particularly festive season like the Japanese New Year.
- Prep time
- 50 min
- Cook time
- 35 min
- Yield
- 31 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g mango flesh
- 500 g glutinous rice flour
- 4 tbsp agave syrup
- 1 tbsp water
- 1/4 tsp salt
- 80 g Mango flesh (cut into 2cm (0.8 inch) cubes)
- 3/4 cup desiccated coconut
Instructions
- 1
Blend all the mango flesh in a food processor or nutribullet until you get a smooth paste. Set aside.
- 2
Add all the glutinous rice flour and salt into a large bowl, mix well.
- 3
Then add the mango paste from step 1 and agave syrup into the flour mixture. Knead and mix into a smooth dough. Add another 1 tablespoon water if required.
- 4
Pinch and shape the dough into 1 inch small balls (34g/1.2oz each). Make a well in the middle of each ball and place a mango cube into the well. Wrap and pinch the dough together and roll and form a smooth ball again with your palms. Place on a large plate. Repeat with the rest of the dough until finished.
- 5
Bring a large pot of water to rolling boil, carefully drop about 8 balls into the pot and cook on medium heat. Once the balls float on the surface of the water, simmer for another 2 minutes. Repeat and cook the balls in 4 batches.
- 6
Remove and drain the balls and set aside on a large plate lined with desiccated coconut.
- 7
Lightly coat each of the balls evenly with desiccated coconut. Cool for 10 minutes before serving.