Mango Cream Mochi
Mango Cream Mochi is a simple Asian dessert of pillowy soft mochi and velvety mango cream, offering the very best in mochi flavor!
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.
Video
Notes
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1mochiCalories: 217kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 9mgPotassium: 220mgFiber: 1gSugar: 18gVitamin A: 260IUVitamin C: 9mgCalcium: 40mgIron: 2mg
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