Mango Mochi
Ingredients
- 2 Ripe Mangos
- 3 tbsp Sugar
- 1/4 cup Whole Milk
- 4 Paper Muffin Cups (optional)
- 1 cup Glutinous Rice Flour
- 1/2 cup Coconut Milk
- ~2-3 tbsp Cooked Glutinous Rice Flour, to coat mochi
Instructions
- Heat up ~15g of glutinous rice flour on a pan over low heat with no oil for 5 minutes, then set aside and let cool.
- Combine glutinous rice flour and sugar into a microwaveable bowl and mix.
- Add in coconut milk and mix, then slowly add in whole milk till a smooth, thick,runny, yogurt like texture is achieved.
- Cover the bowl with plastic wrap and poke several holes using a fork or toothpick.
- Microwave in 1 minute intervals, twice, mixing in between. It should be a thicker consistency.
- Microwave in 30 second intervals as needed, till a thick, stretchy, dough forms. You can check if its cooked if a toothpick comes out clean.
- With a spoon/spatula, mix in a circular direction till it’s more resistant. This should take ~4-5 minutes.
- Coat a clean surface with cooked glutinous rice flour and dump the mochi dough on. Then coat the dough with more cooked glutinous rice flour.
- Knead a few times, and flatten into a thin sheet.
- Cut your mangos into 3 parts lengthwise, 2 being the sides and 1 for the seed. Then use a metal spoon to scoop out the mango from the skin.
- Place the mango piece on the mochi and cut out the desired amount of wrapping, then seal by folding in the edges over the mango.
- Dust with more cooked glutinous rice flour as needed, place into a paper muffin cup and enjoy!
Categories: Desserts
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