Classic Mango Cream Mochi
Mochi is probably the easiest and most fun dessert to make, as long as you keep them from sticking to your hands. With mango season just arriving in Vancouver, it’s the perfect time to make these classic Mango Cream Mochi. Tangy and sweet mango filling is covered with airy, freshly whipped cream and soft, chewy mochi. It’s the perfect dessert for afternoon tea snacks or the upcoming warmer days. Plus, it can be easily customized for vegan preferences.
Tips for Making the Perfect Mango Mochi
- Choose ripe mangoes that are sweet and soft. If the mango is not ripe, let it sit at room temperature for 1-2 more days before making the mango mochi.
- Use vinyl disposable gloves when handling the mochi. The dough is very sticky, so avoid touching it with bare hands. Note that plastic poly gloves won’t work due to their material. If you don’t have the proper gloves, plastic wrap will work just fine.
- Always cover the cooked mochi dough with plastic wrap to prevent the surface from drying out.
How to Store Mango Mochi and How Long do they Keep?
Wrap each piece in plastic wrap and place them in an airtight container in the freezer. They can last for up to 2 days. Thaw at room temperature for 30-45 minutes before eating. However, mango mochi tastes best on the day they’re made.
Mango Cream Mochi
Equipment
Ingredients
Mochi
- 70 g glutinous rice flour
- 20 g corn starch
- 15 g sugar
- 1½ tsp vegetable oil
- 120 g milk
Cream Filling
- 150 g whipping cream
- 50 g cream cheese
- 15 g sugar
Mango Filling
- 2 mangoes
Mochi Coating
- Glutinous rice flour cooked
Instructions
To Prepare Mochi:
- In a bowl, add glutinous rice flour, corn starch, sugar, and milk. Mix well until no clumps remain.
- Add vegetable oil and mix well.
- Steam the mixture over high heat for 15-20 minutes. The mochi is fully cooked when no liquid comes out when poked with a fork.
- Remove the bowl from the heat and set aside to cool down slightly. To speed up the process, place it in the freezer for 5 minutes or until lukewarm.
- Once cooled, knead the mochi for 5-10 minutes or until the dough is smooth and stretchy. Remember to wear gloves as the mochi is very sticky.
- Wrap the mochi with plastic wrap and refrigerate for 30 minutes. Do not leave it in the fridge for more than 30 minutes.
To Prepare Whipped Cream:
- In a bowl, add cream cheese and sugar. Whip until smooth and creamy.
- Add whipping cream and continue to whip until stiff peaks form.
- Transfer the whipped cream into a piping bag and place it in the freezer for at least 15 minutes.
To Assemble:
- While waiting, cut the mango into large rectangular cubes. Each mango should yield approximately 4 large pieces.
- Place approximately ¼ cup of glutinous rice flour into a microwavable bowl and microwave for 10-15 seconds, or until warm. Set aside.
- Prepare a small bowl with a round bottom for easy assembling and a nicer appearance. If you don’t have one, it’s okay.
- Wear gloves. Remove the mochi dough from the fridge and the whipped cream from the freezer.
- Divide the mochi dough into 55g portions and form each portion into a ball. Sprinkle the surface with the cooked glutinous rice flour and flatten it into a circular shape using a rolling pin.
- Pipe whipped cream into the center of the mochi.
- Place a piece of mango on top of the whipped cream.
- Add a little more whipped cream on top to cover the mango.
- Seal the mochi by carefully pinching the four corners together, then pinch the remaining edges to close.
- Coat the mango mochi with more cooked glutinous rice flour, especially on the bottom. Place it in cupcake liners or aluminum foil. Place in an airtight container and chill in the fridge for 30 minutes before serving.
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