How To Make Mango Mochi
If you enjoyed my strawberry mochi recipe, you should also try this mango mochi coated with coconut powder. It has soft and chewy skin kissed with a hint of coconut and a juicy sweet mango on the inside. Make this mochi by steaming the dough, wrapping the filling with mochi dough, and coating it with coconut powder - and you're done!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Sliced mangoes
- 120 g glutinous rice flour
- 40 g corn starch
- 30 g white sugar
- 160 ml milk
- 8 g oil
- Coating (coconut powder)
Instructions
- 1
Peel and slice the mangoes.
- 2
In a bowl, mix glutinous rice flour, cornstarch, white sugar, and milk to create the mochi batter. Mix it until it's smooth like yogurt.
- 3
Then, cover it with plastic wrap and poke the plastic wrap to make tiny holes.
- 4
Steam for 30 minutes. The dough should become semi-solid after steaming.
- 5
After steaming, add corn oil and distribute it evenly in the dough. Remember to wear kitchen gloves.
- 6
Keep mixing the dough by twisting and pulling it up with your hands.
- 7
Take a piece of the dough and flatten it into a circular wrapper.
- 8
Place a slice of mango in the center of the wrapper.
- 9
Pinch the edges to seal it, and shape it nicely into an oval mochi.
- 10
Sprinkle coconut powder on a plate and gently coat the mochi with a layer of coconut powder.