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+ servings

Mango Mochi

Course Dessert
Cuisine Japanese
Seasonal and Family Entertaining, Seasonal
Suggested Suggested
Language English
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 Ripe Mangos
  • 1 cup Glutinous Rice Flour
  • 3 tbsp Sugar
  • 1/2 cup Coconut Milk
  • 1/4 cup Whole Milk
  • ~2-3 tbsp Cooked Glutinous Rice Flour, to coat mochi
  • 4 Paper Muffin Cups (optional)

Instructions

  1. 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.

  2. Combine glutinous rice flour and sugar into a microwaveable bowl and mix.

  3. Add in coconut milk and mix, then slowly add in whole milk till a smooth, thick,runny, yogurt like texture is achieved.

  4. Cover the bowl with plastic wrap and poke several holes using a fork or toothpick.

  5. Microwave in 1 minute intervals, twice, mixing in between. It should be a thicker consistency.

  6. 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.

  7. With a spoon/spatula, mix in a circular direction till it’s more resistant. This should take ~4-5 minutes.

  8. 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.

  9. Knead a few times, and flatten into a thin sheet.

  10. 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.

  11. 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.

  12. Dust with more cooked glutinous rice flour as needed, place into a paper muffin cup and enjoy!

Recipe Notes

Recipe submitted by Joanna Chung, Chungeats