Mango Cream Mochi
Mango Cream Mochi is a simple Asian dessert of pillowy soft mochi and velvety mango cream, offering the very best mochi flavor! There’s nothing more satisfying than sinking your teeth into a generous bite of chewy mochi, releasing a burst of tropical flavor in every mouthful. Made with just a handful of ingredients, this gluten-free and vegan dessert recipe promises simplicity without compromising on taste.
What you’ll need for Mango Cream Mochi
For this recipe you will make 1) mango cream filling and 2) mango mochi!
Here is what you’ll need.
Coconut Milk – Use 1 can of 13.5 fl oz (400ml) unsweetened coconut milk. Refrigerate a can overnight, then scoop out the solid part. Use the rest of the liquid coconut water in other recipes.
Maple Syrup – Add natural sweetness.
Mangoes – Peel and cut into ½-inch cubes. You can use fresh or frozen mangoes. Thaw frozen mangoes before use.
Mochiko – You can get mochiko at an Asian grocery store.
Potato starch – for dredging
How to Make Mango Cream Mochi
Time needed: 23 minutes
- Make the Mango Cream
Refrigerate a can of coconut milk overnight, then scoop out the solid part.
Chop up the mango into ½-inch cubes.
Add the solid part of coconut milk into a bowl along with maple syrup and salt. Beat with a hand mixer until fluffy. Use a spatula to stir in mango cubes. Refrigerate while making mochi.
Refrigerate while making mochi. - Make the Mango Mochi
In a blender, combine mangoes and maple syrup and blitz until smooth. Transfer it to a heatproof bowl and stir in mochiko. Microwave high for 1 minute and mix well. Microwave for another 1 minute and mix. Microwave high for an additional 15 seconds and mix, if necessary until the mixture becomes stretchy and shiny. - Assembly
Cover a working surface with potato starch.
Use a spatula to carefully transfer the mochi onto a working surface. Cover the entire mochi with the starch and cut it into 8 portions. Use your hands or a circular object, like a rolling pin or glass, to roll out a portion of mochi into a round.
Place mochi round onto a small bowl to make a well. Place cream on the center and wrap the mochi around the cream, then seal by pinching the edges. Flip upside down to set. Enjoy immediately for the soft texture or refrigerate 20min for a firm texture.
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Mango Cream Mochi
Ingredients
For the Mango Cream
- 1 can unsweetened coconut milk(13.5 fl oz, 400ml) refrigerated overnight, solid part only
- 2 Tablespoon maple syrup
- ½ cup mangos cut into ½-inch cubes
- A pinch sea salt
For the Mango Mochi
- ⅔ cup mango
- ½ cup maple syrup
- ½ cup mochiko
- Potato starch for dredging
Instructions
- Make the Mango Cream: Scoop a solid part of coconut milk into a bowl along with maple syrup and salt. Beat with a hand mixer until fluffy. Stir in mango cubes. Refrigerate while making mochi.
- Make the Mango Mochi: In a blender, combine mangos and maple syrup and blitz until smooth. Transfer it to a heatproof bowl and stir in mochiko. Microwave high for 1min and mix well. Microwave for another 1min and mix. Microwave high for an additional 15 seconds and mix, if necessary until the mixture becomes stretchy and shiny.
- Assembly: Use a spatula to transfer onto a working surface covered with potato starch carefully. Cover the entire mochi with the starch and cut it into 8 portions.
- Use your hands or a circular object like a rolling pin or glass, roll out a portion of mochi into a round and place it onto a small bowl to make a well. Place cream on the center and wrap the mochi around the cream, then seal by pinching the edges. Flip upside down to set. Enjoy immediately for the soft texture or refrigerate 20min for a firm texture.