Mango Mochi is what I like to call the king of Mochis. Have you had a go at this chewy Japanese style chilled dessert? Exactly when did this mildly sweet dessert become a gourmet trend? Or does it matter really? The last time I visited the supermarket near home, I stumbled upon an aisle full of Mochis. Delighted, I brought home two packs and they were gone in no time. Clearly, it is a sign from the universe to make some from scratch, isn’t it?
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So, what is Mochi?
Mochi is believed to have originated in China. I believe the Mantou buns are a cousin of these. Today, the world identifies this chewy treat as a Japanese delicacy. This is basically a rice cake made with glutinous rice flour. The Japanese eat this on the Japanese New Year Day specifically but it is also enjoyed year round.
Filled Mochi balls are called Daifuku. Traditionally, these are filled with red bean filling. But the concept has now evolved and broadened to the point where we make Daifuku with fresh fruit filling or ice cream filling as well.
You can read more about the history of this dish here. But for now, let us delve into the finer details of making Mochi, shall we?
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Ingredients
Living in Singapore means one thing- It is that I have access to all south east Asian specialty ingredients. While I have walked past several aisles stacked from top to bottom with glutinous rice flour for years, it took some Mochi addiction for me to buy that packet.
Glutinous rice flour
The main ingredient in this recipe is the glutinous rice flour. This is sometimes referred to as sticky rice flour or sweet rice flour or Mochigomeko or Mochiko. You can find this in Asian stores or you can also order online on Amazon.
Glutinous rice flour is not the same as rice flour. This is made by milling a short grain rice cultivar and this is rich in starch. While it looks just like rice flour, it behaves in a very different way. So kindly check the labels twice before buying.
Corn starch
Use fresh corn starch for best results. Before using, please remember to check the expiry date.
Powdered sugar
You will need sugar that has been powdered very finely for this recipe. You can also use icing sugar in the place of regular powdered sugar.
Coconut milk
Our liquids are all non-dairy. The first one we need is unsweetened coconut milk. While picking coconut milk, I recommend that you buy the ones that come in Tetra Pak. You can also use home made coconut milk. However, canned coconut milk will not work well here.
Almond milk
Since I wanted this to be a vegan version, I opted to use unsweetened almond milk. You can also use regular dairy milk in its place. If you are using regular dairy milk, please use whole milk.
Vegan butter
Like I mentioned, I did not see why regular butter should be added to a recipe that can easily be made vegan. So, I chose to add vegan butter. The vegan butter has to be at room temperature and soft while adding to the mixture. This will make mixing and incorporating it into the batter easily.
Mango essence
I wanted these Mochis to have a predominant mango flavor. But I was not sure how the dough would behave if I were to add pureed mango. So I chose to add artificial mango essence instead. And the result was just what I wanted.
Fresh mangoes
Thai mangoes are in abundance in Singapore now. And that is what I have used in this recipe. We will need just about eleven 1/2 inch cubes of mangoes for stuffing our dough.
While choosing mangoes, pick those that are ripe and fragrant. You can use any variety of mangoes. But whatever mangoes you use, they must be fully ripe and firm. Over ripe mangoes that are squishy or mangoes that are too juicy do not work well here.
Desiccated coconut
We love desiccated coconut. So it was an automatic response for me to roll the filled Mochis in desiccated coconut. Doing this helps prevent the surface of the Mochis drying out.
Dietary Specifications
These chewy treats are naturally vegan and gluten free. If you are wondering whether glutinous rice flour has gluten, rest assured that it has no gluten. The term ‘glutinous’ refers to the glue like texture it develops after cooking and has nothing to do with gluten.
Recipe Notes
- Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
- You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
- To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
- The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
- Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
- After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
- The dough has to cool down fully before making the Mochis.
- To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
- While shaping the Mochis, keep the dough covered at all times to prevent drying out.
- Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
- Allow the mochis to chill in the fridge for at least 2 hours before serving.
Make ahead, shelf life and storage
This recipe makes 12 filled mochis. You can make them two days ahead if you plan to serve this as a dessert for a party. Store them in a closed airtight container for up to 1 day in the fridge.
Mochi should not be stored in the fridge uncovered or for a long time. The moisture affects their texture and they also tend to dry out.
You can also freeze Mochis. Place each mochi 1 inch apart on a baking sheet. Place in the freezer and wait for them to be completely frozen. When done, wrap each Mochi in a plastic wrap and store in a freezer-friendly bag.
Leave them out at room temperature for a few hours before you are ready to serve them. These may not taste as good as the fresh ones but it is definitely a great way to extend their shelf life.
Method
Steps 1 and 2
In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch. Mix well using a balloon whisk. Now, add the vegan butter, almond milk, coconut milk and mango essence.
Steps 3 and 4
Stir well to make a smooth and lump-free batter. The batter will be runny and look almost beige in color.
Steps 5 and 6
Insert the inner pot into the Instant Pot. Add 2.5 cups of water to the inner pot and place a tall trivet into the pot. Now, place the batter bowl on the trivet. Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant pot with the lid and keep the VALVE in VENTING position. Alternatively, you can do the steaming WITHOUT THE VALVE too. Plug in the Instant Pot and press STEAM. Remember that the timer does not function in the STEAM preset mode in Instant Pot.
So, start a kitchen timer for 10 minutes and allow the steaming to complete. Once complete, press CANCEL and wait for 2 minutes before opening the lid.
To check whether the batter is cooked fully, insert a skewer or a toothpick into the center. If it comes out without any liquid, its done fully. If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
Steps 7 and 8
Transfer the cooked dough to another mixing bowl. Cover with a plastic wrap and allow it to cool completely. You can see how the dough looks like in picture 8.
Steps 9 and 10
We will now be shaping the Mochi. Wet your hands and pinch a lemon size ball from the dough. Spread it out to a thick flat disc on your palms. Place a cube of mango in the center.
Steps 11 and 12
Now, bring together the edges and pinch them together to seal the Mochi. By far, this is the most challenging step in making Mochi. After a few tries, I got it right. The trick is to wet your hands and work fast.
After pinching the edges shut, even them out by rolling them slightly on your palms.
Steps 13 and 14
Roll the shaped Mochi in the desiccated coconut. Repeat with the remaining dough and mangoes. After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.
More Mango Recipes
Mango Mochi
Equipment
- 2 Mixing bowls
- 1 plastic wrap
- 1 Balloon whisk
- 1 Tall trivet
- 1 Instant Pot 6 quart or regular stove top steamer
- 1 set measuring cups and spoons
- 1 plate
Ingredients
- 3/4 cup glutinous rice flour
- 1/2 cup powdered sugar
- 1/4 cup corn starch
- 1/3 cup unsweetened coconut milk please read blog post for more details
- 1/2 cup unsweetened almond milk
- 1 tsp Mango essence
- 1 tbsp vegan butter softened
- 3 tbsp chopped ripe mango
- 4 tbsp unsweetened shredded desiccated coconut
Instructions
Making the batter
- In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch.
- Mix well using a balloon whisk.
- Now, add the vegan butter, almond milk, coconut milk and mango essence.
- Stir well to make a smooth and lump-free batter.
- The batter will be runny and look almost beige in color.
Steaming in the Instant Pot
- Insert the inner pot into the Instant Pot.
- Add 2.5 cups of water to the inner pot and place a tall trivet into the pot.
- Now, place the batter bowl on the trivet.
- Ensure that the sealing ring has been fitted properly into the lid.
- Close the Instant pot with the lid and keep the VALVE in VENTING position.
- Alternatively, you can do the steaming WITHOUT THE VALVE too.
- Plug in the Instant Pot and press STEAM.
- Remember that the timer does not function in the STEAM preset mode in Instant Pot.
- Start a kitchen timer for 10 minutes and allow the steaming to complete.
- Once complete, press CANCEL and wait for 2 minutes before opening the lid.
Checking for doneness
- To check whether the batter is cooked fully, insert a skewer or a toothpick into the center.
- If it comes out without any liquid, its done fully.
- If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
- Transfer the cooked dough to another mixing bowl.
- Cover with a plastic wrap and allow it to cool completely.
Shaping the Mochi
- Wet your hands and pinch a lemon size ball from the dough.
- Spread it out to a thick flat disc on your palms.
- Place a cube of mango in the center.
- Now, bring together the edges and pinch them together to seal the Mochi.
- After pinching the edges shut, even them out by rolling them slightly on your palms.
- Roll the shaped Mochi in the desiccated coconut.
- Repeat with the remaining dough and mangoes.
- After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.
Notes
- Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
- You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
- To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
- The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
- Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
- After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
- The dough has to cool down fully before making the Mochis.
- To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
- While shaping the Mochis, keep the dough covered at all times to prevent drying out.
- Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
- Allow the mochis to chill in the fridge for at least 2 hours before serving.
- Nutrition values are provided here as a courtesy. Kindly consult a health care practitioner if you have any health issues.
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Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Great recipe Anu! We love mochis. To have more mango flavors, I add mango puree to the mochiko flour. I made in this way when we made icecream mochi.
Wow amazing Anu. Never thought about making mochis at home. This a great post and with all the details. Hope to try it some time. Thanks for sharing.
these mango mochi surely look delectable, Anu! the glutinuous flour is such a key part of Asian cuisine, must be so versatile too!