Mango Filled Mochi
Mango flavored mochi filled with fresh mango!
- 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
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.