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Mango Filled Mochi

Mango flavored mochi filled with fresh mango!


Posted By: K. Taako
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Prep Time: 25 | Cook Time: 20 | Ready In: 45
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US Metric
  • 2 cups mochiko rice flour
  • 1 cup sugar
  • 16 ounces mango juice
  • 1 mango
  • potato starch or cornstarch

Optional Garnish: fine coconut dust or powder


Cooking Process:

In a medium-size bowl, mix mango juice and the sugar until well dissolved.  Add in the rice flour 1/2 cup at a time until well blended.  Pour mixture into a pan and steam for 20 minutes

While waiting for the dough to steam, peel the mango and cube it for the filling.  Test for doneness when a toothpick inserted in the middle comes out clean.

Take pan out and let cool for 10 to 15 minutes.  Lay cornstarch or potato starch onto a wide working surface to prevent the dough from sticking to the work surface.  Also generously cover hands.

While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.  Flatten the dough ball and place a mango cube in the middle.  Close the ball tightly and place on a plate that is dusted with cornstarch.

Repeat until all of the dough is used.  

Optional Garnish:  Lightly brush the balls with water and then gently sprinkle the coconut dust onto the balls.

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Reviewed on: Sep 1, 2013 By
greatest stuff!!
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