Perfect Homemade Mango Mochi
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INGREDIENTS
Dough:
- 1¼ cups/160 grams glutinous rice flour
- 2 tablespoons/20 grams cornstarch
- 3 tablespoons/30 grams granulated sugar
- 1 cup + 2 tablespoons/250 grams whole milk
- A few drops natural yellow food coloring, optional
- 1 tablespoon/15 grams unsalted butter
Filling:
- 1 cup/250 milliliters heavy whipping cream
- 2 tablespoons/20 grams granulated sugar
- 2 teaspoons/10 grams mango puree
- 1 tablespoon/10 grams instant vanilla pudding
INSTRUCTIONS
- In a microwave-safe bowl, whisk together the glutinous rice flour, cornstarch, sugar, milk, and food coloring until smooth. Cover the bowl with plastic wrap, poke a few holes with a toothpick, and microwave for 3 minutes. Remove the bowl, add the butter, and stir until incorporated. Transfer the dough to a stand mixer fitted with a dough hook and knead for 3–4 minutes, until smooth and elastic. Let cool completely.
- In a mixing bowl, beat the whipping cream, sugar, and mango puree on medium speed until soft peaks form. Add the pudding mix and continue whipping until the cream is stable and holds its shape.
- Lightly dust a clean surface with cornstarch. Divide the cooled dough into 9–10 equal portions. Roll each piece into a circle, about 3 inches in diameter. Place a circle of dough in a small bowl, spoon or pipe the mango cream into the center, and lightly dampen the edges of the dough with water. Carefully pinch the edges together to seal, trimming any excess dough with scissors if needed. Dust the seam with a little more cornstarch.
- Arrange the filled mochi on a parchment-lined tray and freeze for at least 1 hour, or until the filling is semi-frozen. Let sit at room temperature for 5 minutes before serving.
RECIPE NOTES
MY NOTES
FAQ
How can I prevent the dough from sticking to my hands?
Mochi dough is naturally very sticky, so handling it can be tricky without the right techniques. To prevent sticking, dust your hands, work surface, and rolling pin with cornstarch or potato starch. This creates a barrier between the dough and your hands, making it easier to shape. Be careful not to use too much starch, as it can dry out the dough and affect the texture. Additionally, working with slightly cooled dough is easier than handling it while it’s still warm and extra sticky. If the dough becomes unmanageable, chill it briefly in the fridge to firm it up.
Can I use canned mango for this mango mochi?
You can use canned mango instead of fresh puree, but there are a few things to consider. Canned mango might be sweeter or more syrupy than fresh fruit, so you may want to adjust the sugar in your filling to balance the sweetness. Drain any excess syrup before blending the mango into a smooth puree. If the puree seems too watery, you can reduce it on the stove over low heat until it thickens slightly.
How long do these mango mochi stay fresh in the freezer?
Mango mochi can be stored in an airtight container in the freezer for up to one week. Beyond that, the texture of the dough may start to harden, and the filling can become icy. For the best experience, let the mochi sit at room temperature for about 5 minutes before eating to soften the dough and make the filling creamier. If you plan to keep them longer, consider wrapping each piece individually in plastic wrap before placing them in a container to prevent freezer burn and preserve freshness.
What can I substitute for instant vanilla pudding?
If you don’t have instant vanilla pudding, you can substitute it with powdered sugar and a bit of cornstarch or instant custard powder. The pudding mix helps stabilize the whipped cream, so if you’re replacing it, use about 1 tablespoon of powdered sugar mixed with 1 teaspoon of cornstarch. This will help the cream hold its shape. Alternatively, a small amount of cream cheese or mascarpone can add structure and a rich texture to the filling. Add a splash of vanilla extract to maintain the flavor profile.
Is there a way to make this mango mochi recipe dairy-free?
You can make dairy-free mango mochi with a few substitutions. Replace the milk in the dough with full-fat coconut milk or another plant-based alternative like almond or oat milk. For the filling, use a dairy-free whipping cream or chilled coconut cream. If using coconut cream, whip only the thick, solid part (discard the liquid) until fluffy. Use a dairy-free pudding mix or skip it and stabilize the filling with a little powdered sugar and cornstarch.
Best way to shape and seal the mochi without tearing the dough
Shaping and sealing mochi can be delicate work, but using a few tricks makes it easier. Start by working on a cornstarch-dusted surface and keep your hands lightly coated as well. When placing the filling in the center of the dough, avoid overfilling to prevent stretching the dough too thin. Gently gather the edges of the dough and pinch them together at the top, twisting slightly to seal. If the dough tears, patch it with a small piece of extra dough, pressing gently to blend. The cornstarch helps prevent sticking, but use it sparingly to keep the dough soft.
Can I make the dough ahead of time?
You can make the dough ahead of time, but it’s best to assemble the mochi within a few hours for the best texture. If you need to store the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes to soften before rolling, as cold dough can be stiff. Knead it briefly to restore elasticity. If the dough becomes too dry, microwave it for 10–15 seconds to warm it slightly and make it more pliable.
Can I cook the mochi dough without a microwave?
If you don’t have a microwave, you can cook the mochi dough on the stovetop. Combine all the dough ingredients in a nonstick pan and cook over low to medium heat, stirring constantly. The mixture will start as a thin batter, but as it heats, it will thicken and become sticky and elastic. Keep stirring to prevent burning, and cook until the dough holds together in a ball and becomes slightly translucent. This method requires patience, but it works just as well as microwaving.
