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Mango Mochi Recipe

Mango Mochi Recipe
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★★★★★

5.1 from 4 reviews

This Mango Mochi recipe features soft, chewy glutinous rice cake filled with fresh mango pieces and whipped cream, offering a perfect balance of sweetness and creaminess. A delightful Japanese-inspired dessert that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

Mochi Dough

  • 200g Glutinous rice flour (1 ½ cup)
  • 65g Granulated sugar (⅓ cup)
  • 40g Corn starch (⅓ cup)
  • 360ml Whole milk (1 ½ cup)
  • One small drop of yellow food coloring
  • 1 ½ tbsp Vegetable oil

Whipped Cream Filling

  • 350g Thickened cream (1 1/2 cup)
  • 40g Granulated sugar (3 tbsp)

Additional Ingredients

  • 2 large mangoes, cut into cubes
  • Cornstarch, for dusting

Instructions

  1. Combine Dry Ingredients: In a medium-sized microwave-safe bowl, whisk together the glutinous rice flour, sugar, and cornstarch until well combined.
  2. Add Wet Ingredients: Pour in the whole milk and add a small drop of yellow food coloring, then whisk the mixture until smooth and uniform in color.
  3. First Microwave: Cover the bowl with cling wrap and microwave on high for 2 minutes.
  4. Stir and Continue Cooking: Remove the cling wrap, stir the mochi mixture, then cover again and microwave for another 2 minutes. The mochi dough should start to look semi-translucent.
  5. Check for Doneness: If the dough is still a bit liquidy or milky, continue microwaving in 1-minute intervals until cooked through.
  6. Cool the Mochi Dough: Allow the mochi to cool just enough so it can be handled safely.
  7. Knead the Dough: Add the vegetable oil, then knead the mochi dough with gloved or oiled hands until smooth and pliable.
  8. Prepare Baking Tray: Line a baking tray with baking paper and divide the mochi dough into six equal portions, placing them on the tray.
  9. Prepare Whipped Cream: In a separate bowl, whisk together the thickened cream and sugar until stiff peaks form.
  10. Chill Whipped Cream: Transfer the whipped cream into a piping bag fitted with a medium-sized round tip and refrigerate until ready to use.
  11. Dust Workspace: Sprinkle cornstarch over your work surface to prevent sticking.
  12. Shape Mochi: Take one portion of mochi and roll it into a ball. Dust it with cornstarch and roll it out into a thin circle on the work surface.
  13. Fill Mochi: Place the mochi circle inside a small bowl or saucer. Pipe a swirl of whipped cream onto the center.
  14. Add Mango: Top the whipped cream with a cube of fresh mango.
  15. Enclose Filling: Gather the edges of the mochi circle to enclose the filling, pinching it together at the top.
  16. Finish Mochi: Use scissors to snip off the twisted end, and dust the mochi with more cornstarch to reduce stickiness.
  17. Unmold Mochi: Turn the bowl over to reveal the neat, round mango mochi.
  18. Repeat: Repeat the shaping, filling, and finishing steps with the remaining mochi portions and filling ingredients until all are assembled.

Notes

  • Keep your hands lightly oiled or dusted with cornstarch when handling the mochi to prevent sticking.
  • Mangoes should be ripe but firm to maintain their shape inside the mochi.
  • If microwaving times vary, check the mochi dough frequently until it turns semi-translucent and no longer liquidy.
  • You can substitute yellow food coloring with natural options like turmeric, but use sparingly to avoid flavor interference.
  • Store finished mochi in an airtight container in the refrigerator and consume within 2 days for best freshness.

Nutrition

Keywords: mango mochi, mochi dessert, glutinous rice mochi, mango dessert, Japanese mochi, whipped cream mochi

Find it online: https://kitchenbyclara.com/mango-mochi-recipe/