Mango mochi

Description

Mango Mochi is a delightful and unique dessert that combines the chewy texture of mochi with a sweet and juicy mango filling. This treat is perfect for any occasion, offering a delicious fusion of flavors and textures that is both satisfying and refreshing.

The mochi dough is made from glutinous rice flour, sugar, and water, steamed until it reaches a soft and stretchy consistency. The dough is then dusted with cornstarch to prevent sticking and rolled out to prepare for filling.

The filling is made from fresh mango puree, which is sweetened slightly to enhance its natural sweetness. A dollop of the mango filling is placed in the center of each piece of mochi dough, which is then carefully wrapped around the filling to form a soft and chewy ball.

Mango Mochi can be garnished with a dusting of powdered sugar or a drizzle of coconut milk for added elegance. The result is a dessert that is both visually appealing and incredibly delicious, with the sweet mango filling perfectly complementing the chewy mochi exterior.

These mochi are perfect for parties, gatherings, or any celebration where you want to offer a unique and delightful treat. Their combination of chewy mochi and sweet mango filling makes them a favorite among dessert lovers.

Ingredients

Mochi:

• 110 g glutinous rice flour
• 30 g cornstarch
• 40 g granulated sugar
• 185 ml milk
• 15 g unsalted butter
• 10 g pumpkin powder

Filling:

• 300 ml heavy cream
• 30 g granulated sugar
• Fresh mango cubes

Instructions

1. Prepare the Mochi Dough:
   • In a clean, microwave-safe bowl, mix glutinous rice flour, cornstarch, granulated sugar, pumpkin powder, and milk until smooth.
   • Sift once to ensure a smooth mixture. Cover the bowl with microwave-safe plastic wrap, prick some holes in the plastic wrap, and steam until fully cooked (about 20-30 minutes). Alternatively, you can microwave it until fully cooked (about 3 minutes).
   • Check if it is fully cooked by ensuring the batter has turned into a solid dough with no floating flour liquid inside. The color should be translucent.
2. Mix the Dough:
   • Transfer the dough into a stand mixer bowl, add unsalted butter, and beat until well combined and the dough becomes soft and stretchy.
3. Prepare the Filling:
   • In a clean bowl, combine heavy cream and sugar. Use a hand mixer to beat until stiff peaks form.
   • Transfer the whipped cream into a piping bag and keep it cool in the fridge.
4. Form the Mochi Balls:
   • Dust the working surface and the dough with more cooked glutinous rice flour to prevent sticking.
   • Divide the dough into 6 equal pieces and roll them into 6 round flat sheets.
   • Place cream filling and fresh mango cubes in the center of each dough sheet, wrap it up, and place it in a cupcake liner.
5. Chill and Serve:
   • Let the mango mochi cool in the fridge for 30 minutes before serving.
   • Optional: Garnish with a dusting of powdered sugar or a drizzle of coconut milk for added elegance.

Enjoy your homemade Mango Mochi, a perfect fusion of chewy mochi and sweet mango filling!