Mango Mochi Recipe – Japanese Special
Mango mochi is a delightful fusion of Japanese tradition and tropical flavor, perfect for anyone who loves a sweet treat. This chewy confection features a soft, glutinous rice dough wrapped around a luscious mango filling, whether it’s fresh diced mango or smooth mango puree. With its unique texture and vibrant taste, mango mochi is not only a delicious dessert but also a fun and interactive cooking project. Whether enjoyed as a refreshing summer snack or a unique addition to a dessert spread, making mango mochi at home is easier than you might think! Let’s dive into the recipe and create this tasty treat together.
- Prep Time15 min
- Cook Time30 min
- Perform Time10 min
- Total Time55 min
For the Mochi:
- 1 cup glutinous rice flour (also called sweet rice flour)
- 1/4 cup sugar
- 1/2 cup water
- Cornstarch or potato starch (for dusting)
For the Filling:
- 1 ripe mango (peeled and diced) or 1/2 cup mango puree
- Optional: 1-2 teaspoons of sugar (if the mango is not sweet enough)
Prepare the Filling:
If using fresh mango, dice it into small pieces. If using puree, blend the mango until smooth.
If it’s not sweet enough, mix in sugar to taste. Set aside.
Make the Mochi Dough:
In a microwave-safe bowl, combine the glutinous rice flour and sugar
Gradually add the water while stirring until smooth.
Cover the bowl with plastic wrap and microwave on high for about 1 minute.
Stir, then microwave for another minute. Repeat until the dough is cooked through and slightly translucent (about 3-4 minutes total).
Cool the Dough:
Let the mochi dough cool for a few minutes until it’s manageable.
Dust your hands and a clean surface with cornstarch to prevent sticking.
Shape the Mochi:
Divide the dough into small pieces (about 1.5 inches in diameter).
Flatten each piece into a disc.
Place a small spoonful of the mango filling in the center of each disc.
Carefully fold the edges over the filling and pinch to seal it.
Roll it into a ball or shape it as desired.
Dust and Serve:
Dust each finished mochi with more cornstarch to prevent sticking.
Serve immediately or refrigerate for a few hours for a firmer texture.
Recipe Notes:
Mango Selection: Choose ripe, sweet mangoes for the best flavor. Ataulfo or Haden varieties work well.
Mochi Texture: The consistency of mochi can vary; if it’s too sticky, you can add a little more starch during handling.
Flavor Variations: Try adding a bit of coconut milk to the mochi mixture for a tropical twist or incorporating other fruits like strawberries or peaches.
Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days. Mochi can also be frozen for longer storage; just make sure to dust with starch to prevent sticking.
Serving Suggestions: Mango mochi pairs well with a dusting of kinako (roasted soybean flour) or a drizzle of sweetened condensed milk for extra flavor.
