#MANGO MOCHI HOW TO#

Cover the cooked dough with plastic wrap when it’s resting. Otherwise, the surface of the dough will dry out.You can use a spatula or fork to check before removing the dough from the steamer.

Avoid overcooking the dough. Cooked mochi dough should be sticky without any running liquid in the middle.Otherwise, your mochi balls won’t have a smooth texture. It’s very important to mix all ingredients THOROUGHLY and make sure everything is completely dissolved before cooking them in a steamer.If the mango filling is hard and too sour, it can ruin your mango mochi experience. Choose ripe mangos that are sweet and soft.

#MANGO MOCHI HOW TO#

If you plan to use Mochiko flour or Shiratamako flour, follow the instructions from this post on how to make the mochi dough. Make sure to use regular glutinous rice flour for this recipe.Chill the mango mochi balls in the refrigerator for at least 30 minutes before serving. Coat the mochi ball with shredded coconut. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.Ĩ. Mix until everything is dissolved completely. (It’s important to make sure the mixture is smooth without any lumps.)ħ. In a large mixing bowl, add glutinous rice, cornstarch, sugar, milk, coconut milk, and melted butter. I recommend using unsweetened shredded coconut for this recipe.ġ. Shredded Coconut – It helps to add an extra coconut flavor to the treat while preventing the dough from sticking.You can substitute vegetable oil for a vegan option. Butter – Use unsalted butter for this recipe.I like to use unsweetened coconut milk so that it’s easier to control the sweetness level of your dough. Coconut Milk – Coconut milk beverage works better than canned coconut milk, which contains solid chunky lumps of the white stuff.You can use fat-free milk, or replace it with almond milk or coconut milk for a dairy-free option. Milk – I used the whole milk for the maximum flavor.You can also replace it with stevia for a sugar-free Keto diet. Sugar – I used powdered sugar, and the regular granulated sugar works great too.You can also replace mango with any filling you like. When you buy mangos, ripe mangos feel soft when you squeeze it gently. Fresh Mango – I recommend using ripe mangos that are sweet and not too hard.You can find it at most Asian grocery stores or order online from Amazon. Glutinous Rice Flour – Also called sticky rice flour or sweet rice flour.So it’s absolutely worth the effort to learn! WHAT YOU’LL NEED FOR THIS RECIPE The good news is that this Mango Mochi recipe uses the regular glutinous rice flour that’s widely available, producing an amazingly delicious mochi cake that your whole family will love. Traditional mochi (such as Green Tea Matcha Mochi) is made with special glutinous rice flour: Mochiko or Shiratamako. Similar to Daifuku, Mochi is a classic Japanese dessert made with glutinous rice flour. Mango Mochi is one of our family’s favorite desserts – the combination of mango, coconut, and the sticky mochi dough is heavenly delicious and we make this tropical treat almost every week recently! It may seem intimidating to make this delicate treat, but it’s quite easy to prepare with a few simple tips. It’s rolled into mango mochi balls with a delicious shredded coconut coating, perfect for a hot summer day! This recipe is quick to make, and can be easily customized for vegan or dairy-free preferences.

May I impress you with this refreshing homemade Japanese Mango Mochi? Tangy and sweet mango filling is covered with soft and chewy mochi cake.

Mango mochi