Mango Mochi

Mango Mochi


126g fresh mango puree from 1 medium very ripe mango

165g glutinous rice flour

1 ½ tbsp rice flour

50g caster sugar

2 tbsp thick coconut milk


6 pcs approx. 2cm cubed firm ripe mango


Adequate desiccated coconut

Preparation Instructions:

  1. Preheat a steamer and grease a steaming plate with some cooking oil.
  2. In a mixing bowl, add in the mango puree, glutinous rice flour, rice flour, caster sugar and thick coconut milk. Knead into a smooth dough.
  3. Transfer the dough onto a pre-grease steaming plate, flatten it and steam at the preheated steamer for 30 minutes.
  4. Remove and leave to cool a bit.
  5. Put some desiccated coconut on a plate for coating.
  6. Divide the dough into 6 equal portion.
  7. Lay a piece of cling wrap on a working surface and apply some cooking oil onto it.
  8. Put one portion of dough in it and wrap it and shape into a ball.
  9. Flatten it to a disc and put 1 pc of mango cubed at the centre of the disc. Wrap it and shape it into a ball.
  10. Put the ball onto the desiccated coconut, make sure the ball are evenly coated with the desiccated coconut and transfer into a plastic container.
  11. Repeat the same for the remaining ingredients.
  12. Chill in the fridge for at least one hour.
  13. Remove from the fridge, transfer individual pieces to cupcake paper cup before serve.

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