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Preparation
10 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Mango Mochi For 4 people
Mango 1 fruit Glutinous rice flour 200 gr Cornstarch 30 gr Coconut milk 200 ml Sugar 90 gr Cooking oil 10 ml
See details: How to make smooth, delicious coconut milk at home
How to choose ripe and delicious mangoes
- Choose fruits with evenly yellow skin, not soft or wrinkled.
- Prefer fruits with a firm stem, slightly sunken into the flesh.
- Additionally, good mangoes will have taut skin, few dark purple spots, no blemishes, and a natural fragrant smell.
Tools needed
How to make Mango Mochi Cake
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Mixing and steaming mochi dough
Put 170g of glutinous rice flour, 30g of cornstarch, 90g of sugar, 200ml of coconut milk, 200ml of water, and 10ml of cooking oil into a bowl, then stir well until the mixture is smooth.
Pour water into the steamer pot and bring it to a boil. Next, place the bowl of dough into the steamer base, cover tightly, and steam on high heat for 15 minutes.
After 15 minutes, use a spoon to mix the dough while it’s still hot until it forms a smooth, pliable mass.
How to tell if the dough is cooked: Use chopsticks to poke into the middle of the dough. If the chopsticks come out dry, it is cooked. Conversely, if the chopsticks have sticky bits, it is not cooked yet.
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Toast the mochi coating flour
Put a pan on the stove, add 30g of glutinous rice flour, and stir evenly over medium-low heat for 1 – 2 minutes until the flour becomes fluffy and fragrant.
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Prepare the mango
Peel the mango, then cut the flesh into several large pieces.
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Wrap the mango filling and finish
Put a little flour in between two sheets of parchment paper, then use a rolling pin to flatten the dough so that the dough is twice the size of the mango piece.
Next, place the mango piece on top, then gather the edges of the dough around it tightly. Repeat until you run out of dough and mango flesh.
Finally, coat the mochi with a layer of roasted flour to complete.
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Final Product
The mochi has a soft, chewy, and slightly sweet outer layer with the characteristic flavor of glutinous rice flour, while the mango filling inside is fresh, sweet and sour, juicy, guaranteed to be irresistible when tasted.
Tips for successfully making mochi
- Do not steam the dough for too long as it will make the dough hard and very chewy.
- Avoid letting the dough be exposed to steam as this will make the dough soggy and unable to achieve the proper stickiness.
- All operations should be performed while the dough is still warm; at this point, the dough is pliable and easier to work with. Absolutely do not let the dough cool down as it will dry out and be very difficult to wrap the filling.
What is mochi?
- Mochi is a type of sweet rice cake originating from Japan since the 18th century. This cake not only appears in daily life but also carries a sacred meaning during holidays and festivals.
- A traditional mochi cake is round and consists of two layers, the outer layer is made of steamed sticky rice, and the filling in the middle is red bean paste. Nowadays, mochi has been adapted with many different fillings, particularly the cold cream-filled mochi which is very popular.
It’s quick to make the mango mochi, soft and delicious, isn’t it? Let’s get into the kitchen and treat the whole family to this dessert after the meal! Tastetutorial.com wishes you success!
*Source for the recipe and images from the YouTube channel Two Bites
