Many people enjoy the fruit mango. It is pulpy, tasty and fresh. It is aptly referred to as the “king of fruits” due to its sweet flavour and creamy texture. In fact, many of us use it in a variety of ways.
Mangoes are enjoyed in a variety of dishes, including shakes, salads, chutneys and even desserts. Mangoes, one of the most popular summer fruits, not only satisfy appetites but are also a good source of potassium and magnesium.
One of the favourite desserts of many is mango mochi, which we’ve been making virtually every week lately. Mango, coconut and the sticky mochi dough blend so well together. Making this delicate dessert may seem intimidating, but with a few basic instructions, it’s actually fairly straightforward.
Mochi, a traditional Japanese treat made with sticky rice flour is similar to Daifuku. Mochiko or Shiratamako, a particular sticky rice flour, is used to make traditional mochi (such as Green Tea Matcha Mochi).
The recipe for mango mochi uses normal glutinous rice flour, which is widely accessible and makes for an incredibly tasty mochi cake that your entire family will adore.
Ingredients
Glutinous Rice Flour
Fresh Mango
Sugar
Cornstarch
Milk
Coconut Milk
Butter.
Shredded Coconut
HOW TO MAKE MANGO MOCHI
1. In a large mixing bowl, add glutinous rice, cornstarch, sugar, milk, coconut milk, and melted butter. Mix until everything is dissolved completely. (It’s important to make sure the mixture is smooth without any lumps.)
2. Transfer the mixture to a smaller bowl that fits into your steamer.
3. Place the bowl into the steamer. Cover and steam for 10 minutes until the dough becomes slightly translucent.
4. Transfer the mochi dough to another plate, cover with plastic wrap, and let it cool to room temperature.
5. While waiting, cut the mango into small square cubes (about 1/2 inch).
6. Wet your hands with water and take about 1 ½ tablespoons of dough. Form the dough into a ball and flatten it into a circular shape using your hands.
7.Place a piece of mango in the center. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
8. Coat the mochi ball with shredded coconut. Chill the mango mochi balls in the refrigerator for at least 30 minutes before serving.
