Mango Mochi

Mango mochi is a variation of the traditional Japanese rice cake, mochi. It’s stretchy, soft, and chewy.

Bite into a delicious Asian dessert that’s chewy and soft on the outside, and fruity, and sweet on the inside.

This recipe for mango mochi is so easy to make and is great for a sweet treat any time of the day.

Mango mochi is a glutinous rice flour dessert. This recipe uses only 6 ingredients and takes about 25 minute to make!

The dough for this mango mochi is made using the microwave and it is filled with mango jam.

Filling Ideas

This is a simple recipe to make mochi at home. This mango mochi uses mango jam as a filling. You can make your own mango jam or use a store bought one.

Of course, you could even fill these mango mochi with mango ice cream to make ice cream mochi.

Although, if you are using ice cream, you may need to work quickly depending on the weather as your ice cream may melt.

If you are not able to get mango jam or don’t want to make any, you can use fresh mango pieces or frozen mangoes.

If you are using frozen mango for your filling, allow the mango pieces to defrost first before use.

If you want to use fresh mango pieces for your filling, cut the mango into bite size pieces before filling the mochi.

Additionally, make sure your mango pieces are not too wet.

If they are, dry them off using a paper towel or absorbent paper before filling your mochi. Otherwise, you could end up with soggy mochi.

What Is Mochi?

Mochi is a small rice cake which originates from Japan. It is made from sweet glutinous rice flour which is also known as mochiko flour.

These rice cakes are soft and chewy. Often they are filled with a variety of different flavors, such as sweet red bean paste, chocolate, or even eaten plain.

• This is an easy mochi recipe that takes about 25 minutes to make.
• Use the microwave to make the mochi dough, no stovetop required.
• This recipe for mango mochi is dairy free, gluten free, and vegan friendly.

• Glutinous Rice Flour: Also known as mochiko flour or sweet rice flour.
• Water
• Sugar
• Salt
• Mango Jam: If you are unable to get mango jam, you can use mango pieces to fill your mochi.
• Corn Starch: This will be used to dust your work surface.

Instructions

This mochi mango recipe makes about 12 to 14 mochi.

Step One: In a medium microwave safe bowl, combine the glutinous rice flour, water, sugar, and salt.

Stir until the mixture has no lumps. It can help if you use a whisk to mix through your ingredients.

Step Two: Put the microwave safe bowl on a plate. Cover the bowl with a microwave safe lid and place in the microwave.

Microwave the dough for about 1 minute and 30 seconds to 2 minutes (I used a 850 watt microwave), until the mixture begins to form a paste.

Step Three: Carefully remove the plate and bowl from the microwave and stir the mochi mixture. Be careful when you open the lid as the mixture will be very hot and steamy.

Step Four: Place in the microwave again with the lid on and heat for another 15 – 30 seconds.

Remove from microwave. Stir once more. Allow the dough to cool down until you can comfortably touch it. There should be no more liquid when stirred together.

Step Five: Dust your workspace lightly with corn starch. This will prevent the mochi from sticking to the surface when you are rolling the mochi.

Step Six: Flatten the cooled mochi dough into a rectangle which is 0.5 mm (0.0197 inches) thick.

Step Seven: Using a 6 cm (2.4 inch) cookie cutter, cut the dough into circles. With any leftover dough, combine it together and make it into another rectangle.

Repeat cutting the dough into circles until the dough is all used up.

Step Eight: In the center of each circle, fill with ½ to 1 teaspoon of mango jam. Fold the sides of the circle into the middle and pinch together to close the dough. Repeat for all balls.

Step Nine: Coat each mochi lightly with some corn starch. This will help them to not stick to each other when you store them or serve them. Place seam side down and serve.

Tips for Success

If you find the mochi dough is sticking too much to your hands, coat your hands with corn starch. This will help prevent the dough from sticking to your hands.

Substitutions / Variations

You could add a drop or two of yellow food coloring to your mochi dough before you make it. This way you’ll end up with a yellow colored dough.

Serving Suggestions

This mango mochi makes 12 to 14 pieces.

Storage

Store these mango mochi in an air tight container at room temperature for 2 to 3 days. Alternatively, you can store them in an air tight container in the fridge for 1 to 2 days. In the fridge, the mochi usually dry out quicker.

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