Mango mochi is a delightful dessert with a soft, chewy exterior made from glutinous rice flour. The tender, sticky dough wraps around sweet, juicy mango pieces, creating a perfect balance of rich mango flavor and soft texture. It’s an irresistible treat that combines the best of both worlds—soft, chewy mochi and fresh, fruity mango.
Our love for mochi
Mochi is a traditional Japanese rice cake made from glutinous rice or glutinous rice flour. It has a soft, chewy, and slightly sticky texture that is unique and enjoyable.
I find that Chinese lo mai chi are very similar to mochi, so I prefer to call this mango mochi “mango lo mai chi.”
My family and I have always had a special fondness for mochi. We delight in both traditional and inventive variations.
My two daughters, in particular, light up with excitement whenever mochi is mentioned.
Mango mochi, however, is their absolute favorite. Just hearing about it makes their faces light up with joy, and tasting it brings out smiles of pure satisfaction and happiness.
Glutinous rice flour
Glutinous rice flour is widely used in Chinese desserts, celebrated for its unique texture and versatility.
One popular treat made with this ingredient is the red bean sticky rice cake, featuring a soft and chewy rice cake filled with sweet red bean paste.
This flour is also essential in making various types of tang yuan, such as Peanut Tang Yuan and Black Sesame Tang Yuan, each offering distinct and delightful flavors.
Despite its name, glutinous rice flour is gluten-free, making it suitable for those with gluten sensitivities. Its sticky and elastic properties give many Chinese desserts their characteristic chewiness, seen in recipes like the Chinese pumpkin cake.
Ingredients
- 120 g glutinous rice flour
- 30 g cornstarch
- 30 g granulated sugar
- 165 milliliters milk
- 15 g butter
- 2 Mango (or other fruit of your choice)
- 1/4 cup coconut flakes
Instructions
Make the mochi dough
Prepare the Batter: Mix the glutinous rice flour, cornstarch, granulated sugar, and milk in a bowl until smooth. Strain the mixture to achieve a finer texture.
Prepare for Steaming: Cover the mixture with plastic wrap to prevent water droplets from getting in, and poke a few small holes in the wrap with a toothpick to let the steam escape.
Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.
Add Butter: After steaming, add the butter while still hot. Use a silicone spatula to mix and incorporate the butter thoroughly. Allow it to cool slightly before handling.
Knead: Once the temperature is lower and it’s safe to handle, put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic. This step is crucial for achieving the perfect mochi texture. Dust your hands and the dough with some cooked glutinous rice flour to prevent sticking. Divide the dough into roughly 50-gram portions.
Prepare the mango filling
I always prepare the mango while the mochi dough is steaming.
Peel the Mango: Use a vegetable peeler or knife to remove the skin.
Cut the Mango: Slice the mango into thin, even pieces. Start by cutting around the pit, then slice the flesh into small, bite-sized chunks.
Assemble the mochi
Roll each piece into a ball and then flatten it. Place a piece of mango (or other fruit) in the center and wrap the dough around it. Seal and shape into a ball.
For added texture, roll the mochi in coconut flakes.
Mango Mochi Recipe
Ingredients
- 120 g glutinous rice flour
- 30 g cornstarch
- 30 g granulated sugar
- 165 milliliters milk
- 15 g butter
- 2 Mango or other fruit of your choice
- 1/4 cup coconut flakes
Instructions
Make the mochi dough
- Prepare the Batter: Mix the glutinous rice flour, cornstarch, granulated sugar, and milk in a bowl until smooth. Strain the mixture to achieve a finer texture.
- Prepare for Steaming: Cover the mixture with plastic wrap to prevent water droplets from getting in, and poke a few small holes in the wrap with a toothpick to let the steam escape.
- Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.
- Add Butter: After steaming, add the butter while still hot. Use a silicone spatula to mix and incorporate the butter thoroughly. Allow it to cool slightly before handling.
- Knead: Once the temperature is lower and it's safe to handle, put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic. This step is crucial for achieving the perfect mochi texture. Dust your hands and the dough with some cooked glutinous rice flour to prevent sticking. Divide the dough into roughly 50-gram portions.
Prepare the mango filling
- I always prepare the mango while the mochi dough is steaming.
- Peel the Mango: Use a vegetable peeler or knife to remove the skin.
- Cut the Mango: Slice the mango into thin, even pieces. Start by cutting around the pit, then slice the flesh into small, bite-sized chunks.
Assemble the mochi
- Roll each piece into a ball and then flatten it. Place a piece of mango (or other fruit) in the center and wrap the dough around it. Seal and shape into a ball.
- For added texture, roll the mochi in coconut flakes.
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