Go Back Email Link
–+ servings
mango mochi - pigoutyvr

Mango Mochi

5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Fridge Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Hong Kong, Japanese
Servings 6 pieces

Equipment

Ingredients
  

Mochi

Cream Filling

  • 150 g whipping cream
  • 50 g cream cheese
  • 15 g sugar

Mango Filling

  • 2 mangoes

Mochi Coating

Instructions
 

To prepare mochi:

  • In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
  • Add vegetable oil and mix well.
  • Steam the mixture with high heat for 15-20 minutes. The mochi is fully cooked when there is no liquid coming out when you poke it with a fork.
  • Remove the bowl from the heat. Set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
  • Once cool down, knead the mochi for 5-10 minutes or until the dough is smooth and stretchy. Please remember to wear gloves, because the mochi is very sticky.
  • Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes. Do not leave it in the fridge for over 30 minutes.

To prepare whipped cream:

  • In a bowl, add cream cheese and sugar. Whip until no clumps and creamy.
  • Add whipping cream. Continue to whip until stiff peaks form.
  • Transfer it into a piping bag. Put it into the freezer for at least 15 minutes.

To assemble:

  • While waiting, cut the mango into big rectangular cubes. Each mango can give you approximately 4 big pieces.
  • Put approx. ¼ cup glutinous rice flour into a microwavable bowl. Microwave for 10-15 seconds, or until the powder is warm. Set aside.
  • Prepare a small (the smallest one you can find) bowl with a round bottom for easy assembling and nicer appearance. If you don't have one, that's okay too.
  • Wear your gloves. Remove the mochi dough from the fridge and whipped cream from the freezer.
  • Split the mochi dough into 55g each. Form the dough into a ball. Sprinkle the surface with the cooked glutinous rice flour. Flatten it into a circular shape using a rolling pin.
  • Pipe the whipped cream in the center.
  • Place a piece of mango on top.
  • Add a little more whipping cream on top covering the mango.
  • Seal it by carefully pinching the four corners of the mochi. Then pinch the remaining corners together.
  • Coat the mango mochi with more cooked glutinous rice flour, especially more on the bottom. Place it in a cupcake liners, or simply aluminum foil. Place in an airtight container and chill in the fridge for 30 minutes before serving.
Keyword Mango, Mochi
Tried this recipe?Tag us on Instagram @likebyregina and share your creations!