Mango Mochi is one of my absolute favorite desserts, and while I had been a long time longing to try my hand at making them myself, the task seemed daunting– mostly because everything about it was so unfamiliar. Before I delved into developing this recipe I had never steamed a dessert before, or worked with any kind of rice flour, so I wasn’t sure how the whole thing was gonna go down. Luckily, even with a few learning moments, it turns out mochi is pretty simple and forgiving, and I can’t wait to try making more mochi in the future! I hope you enjoy making and eating these lovely little coconut milk flavored sweets. Try replacing the mango with any filling you like too!
Mango Mochi Cakes with Coconut Milk Recipe
Mango Mochi Daifuku
- 3/4 cup glutinous (sweet) rice flour
- 3 tbsp cornstarch
- 3 tbsp powdered sugar (add 1 tbsp more if you prefer sweeter mochi)
- 1 tbsp canola or vegetable oil plus more for coating gloves
- 1 cup full fat coconut milk
- 1/2 cup desiccated coconut
- 1 ripe mango peeled and pitted and sliced into 1 inch pieces
- You will also need: disposable gloves, plastic wrap, a steaming rack, a heat-proof bowl, a large pot or wok with a lid, and paper cupcake liners
- In a medium heat-proof bowl, stir together the rice flour, cornstarch, powdered sugar, oil, and coconut milk..
- Fit a large pot or wok with a steaming rack and add 1-2 inches of water. Place the bowl on top of the steaming rack and cover the pot or wok.
- Bring the water to a low boil over medium high heat and steam for 20-30 minutes, stirring the mixture once halfway through. (Caution! Use oven mitts when removing the lid of the pot or wok, steam will be hot!) If you choose to double this recipe, the steaming process may take longer.
- You will know the mochi is finished steaming when the dough takes on a stiffer, more matte appearance. To test doneness, poke the surface of the dough lightly with a chopstick. If it doesn’t stick, the dough is ready.
- Remove the bowl from the pot or wok and use chopsticks to stir the dough and cool down the mixture. The dough will be thick and take some effort to stir.
- Line a plate with large piece of plastic wrap. Transfer the dough on to the plastic wrap. Use the corners of the plastic wrap to fold the dough into itself to knead. (Using the plastic wrap will keep your hands from getting sticky! Be careful, as the dough will still be hot at this stage.) Knead about 1 minute until the dough is just smooth. (Avoid over-kneading, which can over-develop the gluten and make the mochi dense and stodgy.)
- Place the dough in the refrigerator until cool enough to handle, about 15-20 minutes.
- When the dough is cooled, spread the desiccated coconut on a plate. Put on plastic gloves and oil lightly. Use a rubber spatula to scoop out about 1 ½ tbsp of the dough, and form it into a ball with your hands. Flatten into a disk and place a piece of mango in the center. Pinch the disk closed around the mango, and roll in the coconut. Place the mochi cake in a cupcake liner.
- Mochi is best eaten right away or the same day, but can be wrapped tightly in plastic to store in the refrigerator for 1 day or overnight. Enjoy!