Mango Mochi Recipes

CHI CHI DANGO MOCHI

Chi Chi Dango Mochi image

Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.

Provided by dewny (dewny)

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 36

Number Of Ingredients 8

Ingredients

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g

MANGO MOCHI

Mango Mochi image

This is a delicious mango filled mochi recipe. I hope you like it. My mom & I had a real fun time making these!

Provided by Meowmix318

Categories Dessert

Time 1h5m

Yield 20 balls

Number Of Ingredients 6

Ingredients

2 cups glutinous-rice flour
20 tablespoons sugar
16 ounces mango juice
1 mango
1 cup coconut flakes (optional)
potato starch or cornstarch

Steps:

In a medium-size bowl, mix mango juice and the sugar until well dissolved
Add in the rice flour ½ cup at a time until well blended.
Pour mixture into a pan and steam for 20 minutes
While waiting for the dough to steam, peel the mango and cube it for the filling.
Test for doneness when a toothpick inserted in the middle comes out clean.
Take pan out and let cool for 10 to 15 minutes
Lay cornstarch onto a wide working surface to avoid the dough from sticking to the work surface.
Also generously cover hands with cornstarch.
While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.
Flatten the dough ball and place a mango cube in the middle.
Close the ball tightly and place on a plate that is dusted with cornstarch.
Repeat until all of the dough is used.
Lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
(note:when rolling the balls from the dough, this part is the hardest. It is very sticky and some what difficult to work with. The cooler the dough is, the harder the dough will be to work with. Also the more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. But you can also try to line your steamer pan with a cheesecloth and then when it is ready, just lay the dough onto a cutting board that has been generously sprinkled with cornstarch and roll it into a log and then slice the dough from that instead of doing it in the procedure above. This would be easier and less messy. Also it would be better to use a ripe mango so the filling will be really nice and sweet).

Nutrition Facts : Calories 113.3, Fat 0.2, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 27, Fiber 0.6, Sugar 14.1, Protein 1

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