Classic Mango Mochi

  • 14 Aug - 20 Aug, 2021
  • Mag The Weekly
  • Cookery


· ¾ cup glutinous rice flour

· ½ cup powdered sugar

· ¼ cup cornstarch

· ½ cup milk

· ½ cup coconut milk

· 1 mango

· 1 tablespoon unsalted butter

· Shredded coconut


In a mixing bowl, add glutinous rice flour, cornstarch, sugar, milk, coconut milk. Mix well and add melted butter. Mix until everything is dissolved. Transfer the mixture to a bowl. Add a steaming rack to a pot and add water. Place the bowl with the mixture into the pot. Cover and steam for 10 minutes until the dough becomes slightly translucent. Transfer the dough to a plate, cover with plastic wrap, and let it cool. Then, cut the mango into cubes. Form the dough into a ball and flatten it into a circular shape. Place a piece of mango in the center. Pinch the four corners of the dough, and form a ball. Coat the mochi balls with shredded coconut. Chill the mango mochi balls before serving.