Easy Mango Mochi (Print Version)
Vegan mango mochi made with glutinous rice flour and fresh mangoes for a juicy, chewy sweet treat inspired by Filipino cuisine.
# Ingredients:
→ Mochi
01 -
5 oz mango puree, from 1 large fresh ripe mango
02 -
1.5 to 2 tbsp sugar
03 -
2 tbsp water
04 -
Pinch of salt
05 -
3.5 oz glutinous rice flour (sweet rice flour or mochiko flour), plus more if needed
→ For Dusting
06 -
Corn starch or corn flour
→ Filling
07 -
1 fresh ripe mango
→ For Garnish (Optional)
08 -
Mint leaves for topping
# Steps to Follow:
01 -
Peel and slice the mango into sections. Mash the mango flesh into a puree until smooth. Mix mango puree with sugar, salt, and water in a large microwave-safe bowl. Gradually mix in the glutinous rice flour until fully combined and no dry powder remains. Cover the bowl with a microwave-safe cover.
02 -
Microwave for 1 minute, stir, cover, and microwave again for another minute. Repeat for 1 additional minute, stirring in between, until the mixture is thick, stretchy, and translucent. If the mixture remains wet, incorporate 1-2 tbsp additional glutinous rice flour and microwave for another minute. Transfer the cooked dough to a plate dusted with corn starch and cool in the refrigerator for 30 minutes.
03 -
Slice the fresh mango into 6-8 large chunks to use as filling. Refrigerate the pieces if needed for firmness.
04 -
Dust a flat surface with corn starch. Divide dough into 8 equal portions. Flatten each portion to a 0.5-inch thickness, then place a mango chunk in the center. Pinch and seal the edges around the filling, then flatten the base of the mochi. Place on a corn starch-dusted plate.
05 -
Optionally garnish the finished mochi with a mint leaf. Consume on the same day for maximum freshness as refrigeration can cause the mochi to harden.
06 -
If no microwave is available, steam the mochi batter for 15 minutes or until chewy. Use parchment paper to line the steamer and ensure water doesn’t touch the mochi.
07 -
Sprinkle a few drops of water on hardened mochi, cover, and microwave for 10-20 seconds until soft. Allow residual steam to soften further while cooling slightly.
# Additional Notes:
01 -
Use ripe mangoes for natural sweetness and better texture.
02 -
Ensure mochi dough is thick, stretchy, and translucent before shaping.
03 -
Refrigerating mochi can cause it to lose its chewiness, so it's best consumed fresh.