Mango Mochi

12 mins
Serves 4
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Directions

  1. 1In a microwave-safe bowl, combine glutinous rice flour, mango puree, water, and sugar. Mix well using a fork or chopsticks.
  2. 2In a microwave-safe bowl, combine glutinous rice flour, mango puree, water, and sugar. Mix well using a fork or chopsticks.
  3. 3In a microwave-safe bowl, combine glutinous rice flour, mango puree, water, and sugar. Mix well using a fork or chopsticks.
  4. 4Cover the bowl with a plate and microwave for 2.5 minutes, stirring after each minute.
  5. 5Cover the bowl with a plate and microwave for 2.5 minutes, stirring after each minute.
  6. 6Cover the bowl with a plate and microwave for 2.5 minutes, stirring after each minute.
  7. 7Let the mixture cool to room temperature, then refrigerate for 10-15 minutes.
  8. 8Let the mixture cool to room temperature, then refrigerate for 10-15 minutes.
  9. 9Let the mixture cool to room temperature, then refrigerate for 10-15 minutes.
  10. 10Dust a clean surface with cornflour. Place the cooled dough on the surface and roll it into a smooth ball. Divide the dough into 4-5 equal portions.
  11. 11Dust a clean surface with cornflour. Place the cooled dough on the surface and roll it into a smooth ball. Divide the dough into 4-5 equal portions.
  12. 12Dust a clean surface with cornflour. Place the cooled dough on the surface and roll it into a smooth ball. Divide the dough into 4-5 equal portions.
  13. 13Roll out each portion into a thin circle, then drape it over a small bowl to form a cavity in the center.
  14. 14Roll out each portion into a thin circle, then drape it over a small bowl to form a cavity in the center.
  15. 15Roll out each portion into a thin circle, then drape it over a small bowl to form a cavity in the center.
  16. 16Fill the cavity with whipped cream and a large chunk of mango. Add more whipped cream to cover the mango.
  17. 17Fill the cavity with whipped cream and a large chunk of mango. Add more whipped cream to cover the mango.
  18. 18Fill the cavity with whipped cream and a large chunk of mango. Add more whipped cream to cover the mango.
  19. 19Close the mochi dough around the filling, forming a small round ball. Trim away any excess dough and seal the edges.
  20. 20Close the mochi dough around the filling, forming a small round ball. Trim away any excess dough and seal the edges.
  21. 21Close the mochi dough around the filling, forming a small round ball. Trim away any excess dough and seal the edges.

Ingredients

  • 1 cup glutinous rice flour
  • 1 cup glutinous rice flour
  • 1 cup glutinous rice flour
  • 0.5 cup mango puree
  • 0.5 cup mango puree
  • 0.5 cup mango puree
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 0 cornflour
  • 0 cornflour
  • 0 cornflour
  • 0 whipped cream
  • 0 whipped cream
  • 0 whipped cream
  • 0 mango cubes
  • 0 mango cubes
  • 0 mango cubes

Equipment

microwavebowlfork or chopsticksplateclean surfaceramekin or small bowlpiping bag