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5 from 2 votes

Creamy Mango Mochi

Let's make these soft sticky buns filled with mango deliciousness!
Prep Time30 mins
Cook Time15 mins
Resting time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Chinese
Keyword: dessert, mochi
Servings: 12 mochi
Calories: 267kcal

Equipment

  • steamer
  • beater

Ingredients

  • 1.5 cup glutinous rice flour 1 cup for the dough, ½ cup for preventing the dough from sticking
  • ¼ cup corn starch
  • cup Confectioners’ sugar ½ cup for the dough + ⅓ cups for whipped cream
  • cup canola oil or other flavorless oil
  • ½ cup water
  • 2 cup heavy cream
  • 1 mango

Instructions

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.
    mochi dough mixture
  • 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.
    cover the lid with cloth to prevent water dropping
  • 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.
    steam mochi dough
  • 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.
    use a spatula to remove the dough from the plate
  • While waiting for the dough to cool down, use a plastic film to surround the dough to prevent it from drying out.
    cover the dough with plastic film

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.
    cover the working area with plastic film
  • 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.
    roll and stretch the mochi dough
  • Make sure to cover these ready-to-use mochi wrappers with plastic film to prevent it from drying.
    cover the mochi wrapper with plastic film

Mochi filling

  • Chop the mango into small pieces, and leave it in a bowl for later use.
    chopped mango pieces
  • Add 2 cups of heavy cream and add 1/3 cups of confectioners’ sugar into the bowl. Beat the cream until medium peak.
    whipped the heavy cream

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.
    assemble mochi
  • 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.
    assemble mochi and add cooked sticky rice flour on the top
  • 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!
    creamy mochi in the cupcake holder

Video

Nutrition

Calories: 267kcal