We discovered this amazing dessert while on a trip to China in 2018. It was one of my favorite desserts while I was there.
I had never had anything like it in the U.S. They are essentially soft sticky buns filled with mango deliciousness. There are a variety of types of mochi filling, such as ice cream, red bean, strawberry, etc. The filling we are going to show you today is whipped cream and fresh mango, which I think is one of the best!
In one bite, you can taste the silky cream and the sweet mango, plus the chewy glutinous dough outside, it tastes so good!
Before we start, there are four things we need to prepare beforehand.
Step 1 – Prepare cooked sticky rice flour
For the mochi dough, we are going to use this sticky rice flour, aka glutinous rice flour, which you can find in an Asian market.
In a clean pan, at medium heat, add 1/2 cup of raw sticky rice flour, gently stir the flour for about 5 minutes. Be patient and don’t let it burn. the reason we need to cook the flour, is because the dough is made from glutinous rice flour and it will become super sticky when it is heated, and it will stick to everything. To prevent that, we will need this cooked flour. 5 minutes later, you can see the flour start to turn to a light yellow color, and we are gonna take it out and leave it in a bowl for later use.
Step 2 – Prepare for steam the dough
Start to boil some water in a large pan to steam the dough later. If you don’t have a steamer like me, just use a rack plus a plate.
Step 3 – Chill the equipment for beating the heavy cream
Prepare a container and the beater parts for the mixer, put them into the fridge together to cool down.
It is because it will require a low temperature when we whip the cream later. These items will be touching directly to the cream so it is recommended to cool them in advance, which will help the cream to be whipped successfully. Make sure to keep your heavy cream in the fridge as well!
Now we can finally start to make the mochi! The ingredient that we use in the video will be enough to make 10-12 mochi.
Creamy Mango Mochi
- 1.5 cup glutinous rice flour 1 cup for the dough, ½ cup for preventing the dough from sticking
- ¼ cup corn starch
- ⅚ cup Confectioners’ sugar ½ cup for the dough + ⅓ cups for whipped cream
- ⅓ cup canola oil or other flavorless oil
- ½ cup water
- 2 cup heavy cream
- 1 mango
Prepare the mochi wrapper
- In a bowl, mix 1 cup of glutinous rice flour, ¼ cup of corn starch, ½ cup of confectioners’ sugar, and 1/3 cup of vegetable oil. Add about ½ cup of water, mix well.
- Use a kitchen towel to cover the lid of the pot. It will prevent the water on the lid drop into the dough while steaming.
- Add the dough mixture to the steamer. Cover it up and steam for 10 minutes. Make sure not to open the lid during these 10 minutes, otherwise it will decrease the temperature inside.
- 10 minutes later, take the plate out of the steamer. When it is still hot, use a silicone spatula to take the dough out of the dish.
- While waiting for the dough to cool down, use a plastic film to surround the dough to prevent it from drying out.
Making mochi wrapper
- Place a non-stick silicone baking mat or plastic film on the working surface. The dough is very sticky, wearing a glove can make it easier to work with.
- When the dough is cool enough to touch, take a piece of dough (about 30g), and make it as round as possible. Then use your hand to press it to make it flat. Sprinkle some cooked rice flour on the surface of the dough. To roll the dough: use the other hand to hold the dough, and use a rolling pin on the other hand to roll and gently stretch it, until it is big enough to hold the filling.
- Make sure to cover these ready-to-use mochi wrappers with plastic film to prevent it from drying.
- Chop the mango into small pieces, and leave it in a bowl for later use.
- Add 2 cups of heavy cream and add 1/3 cups of confectioners’ sugar into the bowl. Beat the cream until medium peak.
Assemble the mochi
- Lay down a mochi skin on the bowl, the shape of the bowl will help us form the mochi. Add 1 tbsp of the whipped cream into the skin, together with about ½ tbsp of mango pieces. Cover some cream on top of the mango.
- To close the mochi, hold 4 equidistant from each other around the circle first, stick them together, and then fold the rest of the edges in. The dough is naturally very sticky so it is easy to stick each side together. Add a pinch of cooked sticky rice flour on top of it. Use cupcake wrappers to hold the mochi.
- After finishing all of the steps above, it is not recommended to eat it right away, as the cream is still liquidity. Keep the mochi in the fridge for 30 minutes, and then enjoy!
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