Mango Mochi
I was asked to make some red bean mochi for HL's BBQ birthday party. As my kid is in the midst of her term test I have no time to cook the red bean paste. I asked HL if she liked mangoes. She was positive about that, so I made mango mochi for her.
Mangoes are in season now and they are cheap and nice. I used Philippines Luzon mangoes, these mangoes are sweet and juicy. When you bite into the soft chewy mochi, the chilled mango filling exudes aromatic luxury leaving a lingering aroma in your palate. This is the magic of mango mochi, giving you different layers of palate sensation when you bite into one of it. Get tempted!
This mochi recipe is nice in that the skin is still soft and chewy even if it has been in the refrigerator overnight. A good recipe for make-ahead desserts.
Ingredients:(30+ pieces)
300g glutinous rice flour
60g rice flour
1 tbsp santan powder
1.5 tbsp corn oil
200ml hot water + 45g sugar
160ml evaporated milk (1 small can)
240ml mangojuice
2 drops of mango essence- if you like (I did not use this)
2 ripe mangoes (diced into cubes)
dessicated coconut for coating
Method:
1. Sieve glutinous rice flour, rice flour and santan powder into a big mixing bowl. Add in the oil.
2. Dissolve sugar in 200ml of hot water. Add in the evaporated milk. Pour this into the flour mixture and mix till smooth and well blended. Stir in the mango nectar. Strain if mixture is lumpy.
3. Pour batter into a greased tray/bowl and steam on high heat for 30 minutes.
4. Remove from steamer and stir the cooked dough with a flat plastic knife till it is smooth. Leave aside to cool.
5. Wear a pair of plastic gloves and greased it with some oil. Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut.
6. Serve chilled.
Notes:
Couldn't really count the pieces that we've made, as we were eating and making them at the same time.
If you do not like dessicated coconut as the coating, you can use cooked glutinous rice.
Labels: Hot n Cold
posted by Florence @ 6:31 PM
62 Comments:
Hi Florence,
I'll go buy mango tomorrow and will be the first one to try coz I like mango and mochi. Thx for sharing your recipe!
shira
Florence,
What is Santan Powder, if I can't get it, what shall I use as substitute?
shira
shira,
Santan powder is coconut cream powder, you can omit if you cannot find it.
Mango mochi! I'm definitely going to try this!
Hi Florence,
If i'm going to double this recipe how long do i need to steam? And can i use kou fen use in making wife biscult to coat? Will this flour melt into the mochi skin and will be sticky? Anyway thanks for sharing this recipe!looks yummy!
Greenie
May i ask if mango juice is pureed mango or can we buy those normal mango juice from supermarket?
Also, can grease pan with cooking oil?
To make & chill ahead, do we coat it with dessicated coconut & freeze or just roll them & coat them later when serving?
Thanks!
Hi
Nice
Mochi...
BTW, i try out your recipe on your strawberry Cheese cake with Jelly toping.
i've some priblem in preparing the jelly toping. I mix the jelly crsytal with the gelatin powder into hot boiling water and the mixture is very lumpy and milky and is not crsytal clear...no matter how i stir it turns thicker & thicker. Can you help?
is Konyaku powder=gelatin powder?
elsie
Is mochi same as muah chee that is eaten with sugar+peanuts? Thanks.
wow.....yummy. I will definitely try this...maybe even with ice cream (been trying without success)! Thanks!
kwf,
Try it and let me know the result.
Greenie,
I would steam for 45 minutes if I double the recipe.
The mochi skin should be cooled enough before you coat it with cooked glutinous rice flour.
joanna,
I used packet mango nectar/juice in this mochi.
Yes, just grease with corn oil that is used for cooking.
I coat it with dessicated coconut before chilling them.
elsie,
Konnyaku is not gelatin powder.
Did you use konnyaku?
asan,
I have not tried it with ice-cream.
With ice-cream, I think you need freezing. I don't know if this mochi skin is suitable for freezing.
If you do try it, please let me know.
Maybe should add more water and make the skin softer before it is suitable for freezing....?
Hi Florence, if i sub with ready mango juic how much sugar do i need to reduce. Thanks
Hi,
No need to reduce sugar, the mochi skin is not sweet at all!
Hi Florence
Tks for the lovely recipe. I made it yday afternoon & till now the skin is still soft & nice. I only wished the mango I bought was sweeter :)
xan,
Glad you liked them! :)
Florence,
I made the mochi on Fri it was an instant success. Wow the skin is soft and nice, too bad my mango not ripe and I need to switch to banana instead, turn out not bad though. Thx for the recipe.
shira
Hello Florence,
Thanks so much for sharing this recipe, I will definitely try it once I picked up mango tomorrow. BTW, if I use red bean paste/peanut filling instead of mango, please advise the ingredient difference. Thanks!
Wah
Shira,
You're welcome!
Wah,
If you want to use red bean instead of mango as the filling, then replace the mango juice in the mochi skin with water. The rest remain unchanged.
woops!! yes i used konyakku powder, i tot they look the same....nex time shall not use again...
BTW for the mochi, where to get cooked glutanous rice flour ?
elsie
Hi Florence,
I have been following your blog for quite some time & found you have many wonderfuly easy to follow recipes, thanks for your kind consideration to share. As for your Mango Mochi, it looks soft, nice & attractive. Just would like to ask you, when the sugar is added to the hot water to dissolve together with the evaporated milk, do I need to wait for it to cool first before added to the glutinous flour & will it be lumpy with hot water. Thanks in advance.
Hi there
I have just stumbled upon your blog. I love the clean design and fantastic photos. I am a blogger myself and always thought that design was key and you have certainly captured that! There are so many food blogs out there these days and being different to all the others is key. I have just started www.ifoods.tv which is a website for chefs, foodies and food bloggers to hand out, share recipes, photos and videos. When i was blogging I always thought i should be getting more traffic as my blog was getting lost in the masses of stuff out there so my new site is aimed at giving food bloggers and chefs a bigger platform! Hope you enjoy it and keep up the good writing and design here! I have now bookmarked you so will be regular reader, Cheers!
delphine,
Thank you!
If after adding the evaporated milk, the mixture is still hot then leave it aside to cool before using.
I didn't use boiling water to dissolve the sugar, I just used hot water from the thermos.
Hello Florence,
Thanks so much for your prompt response and advise on red bean paste filling. I will try to make both mango & RBP fillings and let you know the result. Thanks...again.
Wah
hi Florene,
I plan to coat the mochi with cooked glutinous rice flour.
Question is: how do I cook 'glutinous rice flour'?
Thank you!
May i know why does the mango inside look so "wet"? Is it because it is really ripe or after refrigerating, it oozes out some juice by itself? Thanks.
Hi,
I bought my packet of cooked glutinous rice flour from baking supply shop.
Maybe you can try baking glutinous rice flour in the oven at 160C for 15 minutes or even dry frying it in a wok.
Joanna,
Are you referring to my mango filling in the photo?
I used 2 ripe and juicy mangoes.
Being chilled in the fridge doesn't make the mango filling any juicier than when it was wrapped.
Any help to you??? :D
private chef,
Thank you for your kind words.
You have a fantastic site!
Hi Florence,
Thank you very much for your prompt reply, I will take note to let is syrup cool first before adding the glutinous flour. Thanks again.
Hi Florence,
Thanks for providing the recipe for mango mochi! It's one of my favourite treats. I used to coat the mochi with Japanese corn flour (as suggested by a recipe I got somewhere else) but I didn't like the taste of flour. Not sure if I need to cook the flour first. But I would like to try using shredded coconut instead. Hope to try it this weekend. :)
Thanks for sharing.
Joyce
Hi Florence!
This is Jon! Have not seen you in a long time, because I have been so busy! I have been in Italy for the past few months to learn recipes from my friend whos a cook there. Will email you some good recipes in a few days. I definitely missed your blog :)
Hi Jon,
Been missing you!
It's been a long time.
Hope you have a good time in Italy learning those new recipes.
I look forward to them too.
Thank you! :D
Hi Florence,
I have try the mochi but unsucceeful cause the dough was too soft to wrap th mango.Please advise what problem I made.Thanks a lot
Bebe
Have a nice day
Hi,
I amslo have not got any success in making these baby mochi (s).
They're too soft to be wrapped and also they tend to shrink when I try to flatten them before putting in the fillings.
Needed your emlightenment.
Thanks.
Lin
Bebe,
Did you use the correct type of flours and how about the liquid content?
Did you make sure the dough is cooked thoroughly before you remove from steamer? Try using a big flat dish to steam the dough. I steam mine in a 22cm flat try and the dough cooked in 30 minutes, if you dish/bowl is deep it might need an extra 5 - 10 minutes.
I have used this recipe many times and I have not encounter any problem.
Hope this is of help to you. :D
Lin,
Yes, the mochi skin is very stretchy, stretch as much as it allows then quickly add in the filling and seal tightly. :D
Hi. May I know if I can replace the evaportated milk with fresh milk? Thanks for the recipe.
Hi Florence,
thanks for the advice were try to make again.I think have put the evaporated milk 150ml & mango juice 250ml cause I left the evaporated milk 150ml n I steam with the round cake tin 7'' for 30mintues once it 30mintus I take out from the wok.
thanks a again
bebe
zermatt-gal,
Yes, you can use fresh milk in the mochi skin.
Hi Florence!! What great looking mochis!!
Interestingly as well, I made the same thing last year!
http://theduckquacking.blogspot.com/2008/03/mango-mochi.html
I think i got inspiration from your previous mochi recipe...not sure. =)
Hi Florence,
Thank you for this Mango Mochi, I tried it last night & was very successful, the skin was not sweet at all but it is a pity that the mango was not sweet & was abit sour. On the whole it is a success.
Thank you for your recipe.
Hi, Florence
you used rice flour also, what is rice in chinese? is
"沾米粉”？
elsie
daphne,
Great mind thinks alike!
You've got some nice mochis too!
Delphine,
Well....got to taste the mangoes first before you make them!
Elsie,
Yes, rice flour is "沾米粉”.
Happy trying. :D
Hi, florence
Very nice mochi.U r a great cook!! thumbs up...:>
BTW i've leave a comment on your strawberry cheese cake site.
cherry
Florence
Can i use caned peach & peach juice instead? Sometimes mangoes not in season...
LZ
Cherry,
Thank you.
Will pop over to Strawberry cheesecake to answer your query. :)
LZ,
Should taste great with peach and peach juice.
Try it and let me know ok! :D
Hi Florence,
Thank you, I too thought of that must try the mango first, but on the whole though it is not sweet enough I still like it especially the next day it is still soft & chewy. Thank again.
Delphine,
Thank you for letting me know.
Should not keep for more than 3 days.
I left one in the fridge as a test for 3 days and the skin has turned tougher already. The best texture is when chilled overnight.
Hi Florence. Compliment for your blog. This recipe is very creative compared to the convetional Malay Buah Melaka which used palm sugar as filling. I will try this recipe one day & post it in my blog. My blog is vey new & would like to link your blog to mine if you don't mind.
Roz
homekreation,
Thank you and you're welcome to link.
Hi florence
thanx for the recipe.
can I check with u, i have some problems w my mochi.
I cant seem to seal the mochi properly and the mango ooze out.
also I notice my mochi are hardly round like yours. even aft many atempts to shape it round. aft a bit of resting it flatten.
Any pointers please??
cheers
Dear Florence
I try out your recipe today. the final product are ok (mangoes are sweet & juicy) but the skin a bit no taste maybe my mango juice is not good & i did not use essence.
I follow your ratio of flour and liquid but it turned out to be dough stage rather than batter... until i add in more juice. How to strain the batter, it was so thick....:< but it was not lumpy so i continue to steam hi heat 30mins.
wow it was so sticky, had hard time struggle with the skin to wrap the mangoes..but practice make perfect...finally manage to tame them hahaha....
during the wrapping process the surface of the cooked glutanous dry out a bit why? over cooked?? not enough oil?
why we need to add rice flour? my girl does not like coconut can i replace with sesame?
Thanks so much...
Elsie
oh, this is a recipe i've been wanting to look up and try. there's a yum cha place that serves good mochi like this. thanks Florence!
karlsfoodie,
Use a little less mango and see if the mochi seal properly.
To make the mochi rounder, chill the mochi in the fridge then reshape it again for better presentation.
Elsie,
There is 166% liquid content to flour weight. That is 600ml liquid to a total of 360g flour mixture, so it should be a runny batter instead of being a dough. After steaming it will be a sticky dough. :)
Eliza,
You're welcome!
Hi Florence,
thanks for sharing this recipe. I halve the recie and got about 15 mango mochi. The magoes were juicy but the skin is not sweet at all.
Cheryl
Hi Florence,
I finally had a chance to try out your Mango Mochi this weekend. It was such a sucess and tremendous yummy, the skin is so soft as you mentioned even the next day. I will try the red bean paste followed your advice this weekend. Thanks....again for sharing this wonderful recipe.
Wah
cheryl,
Mochi skin are not meant to be sweet as the filling is already very sweet.
However, you may increase the sugar if you prefer sweeter mochi skin. :)
Wah,
Glad you liked them. :)
Hi Florence,
I've tried this recipe, it was great! Although I do not have mango, I use strawberries as filling, but the skin I use water and strawberry essence.
However, after I mixed all the ingredients, it's watery and not batter or dough, but I still go ahead and steam it. Is this the right texture?
But, the dough still turns up well but what is the real reason for using the plastic knife to stir it? Can I put into the machine and use a K beater to mix it?
Sorry for so many questions, thanks in advance for your advice.
Regards,
Vanessa
Hi vanessa,
Batter is runny.
I used a big flat plastic cake knife to stir the dough as it will not stick to the knife.
Lucky you, you've got the KA to do the work for you. I don't have a KA. Yes, use the KA to knead the dough.
Hi Florence,
Thanks for your response. I'm now steaming another batch of mochi, this time it's mango.
Will try to use the Kenwood to mix it. No KA lah, only Kenwood chef :P
Regards,
Vanessa
hi florence,
i m interested in making the mango mochi..was jus wondering how to get the cooked glutinous flour? and one thing for the mango juice can be those that are found in supermarket or those puree? i m nt sure of these..hope u can help me thanks =)
dawn,
I used the packet mango juice/nectar from supermarket. I bought my cooked glutinous rice flour from baking supply shop. Some readers baked/dry fried the raw glut rice flour to get cooked glut rice flour. However, I always find that there is a difference between home-made cooked glut rice flour and those commercial cooked glut rice flour.
Hope this helps. :D
Hi Florence. Successfully made your Mango Mochi. Come & drool over at http://homekreation-recipes.blogspot.com/
Roz
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