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Mango Mochi has tangy and sweet mango filling on the inside, soft and chewy mochi cake on the outside. It’s rolled into mango mochi balls with a delicious shredded coconut coating, perfect for a hot summer day! This recipe is quick to make, and can be easily customized for vegan or dairy-free preferences.
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Mango Mochi Recipe

Mango Mochi has tangy and sweet mango filling on the inside, soft and chewy mochi cake on the outside. It’s rolled into mango mochi balls with a delicious shredded coconut coating, perfect for a hot summer day! This recipe is quick to make, and can be easily customized for vegan or dairy-free preferences.
Course Dessert
Cuisine Asian, Japanese
Keyword Mango Mochi
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 8 Mochi Balls
Calories 138kcal
Author izzycooking

Ingredients

  • 3/4 cup glutinous rice flour
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/2 cup milk
  • 1/3 cup coconut milk
  • 1 mango (use a ripe mango that’s sweet and not too firm)
  • 1 tablespoon unsalted butter melted
  • shredded coconut for coating

Instructions

  • In a large mixing bowl, add glutinous rice flour, cornstarch, sugar, milk, coconut milk. Mix well and add melted butter.
  • Mix until everything is dissolved completely. (It’s important to make sure the mixture is smooth without any lumps.)
  • Transfer the mixture to a smaller bowl that can fit into your steamer.
  • Add a steaming rack to a large pot and add about 2 inches of water. Once boiling, place the bowl with the mixture into the pot.
  • Cover and steam for 10 minutes until the dough becomes slightly translucent. (To test the doneness, poke the dough using a spatula or fork, if there’s no liquid in the middle, the dough is ready.)
  • Transfer the mochi dough to another plate, cover with plastic wrap, and let it cool to room temperature. (Use oven mitts or kitchen towel when removing the plate from the steamer as it’s very hot!)
  • In the meantime, cut the mango into small square cubes (about 1/2 inch).
  • Wet your hands with water and take about 1 ½ tablespoon of dough. Form the dough into a ball and flatten it into a circular shape using your hands.
  • Place a piece of mango in the center. Pinch the four corners of the dough, and then pinch the remaining corners together.
  • Coat the mochi ball with shredded coconut. Chill the mango mochi balls in the refrigerator for at least 30 minutes before serving.

Notes

  • Make sure to use regular glutinous rice four for this recipe. If you plan to use Mochiko flour or Shiratamako flour, follow the instructions from this post on how to make the mochi dough.
  • It’s very important to mix all ingredients thoroughly and make sure everything is completely dissolved before cooking them in a steamer. Otherwise, your mochi balls won’t have a smooth texture.
  • As the dough is very sticky, you’ll need to wet your hands with water frequently when wrapping the mango.
  • The trickiest part of this recipe is to wrap the mango in the mochi dough cake. It may take a few tries to get it into great round shape, but after a few, you’ll get a hang of it.

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 348IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg