Follow these steps for perfect results
glutinous-rice flour
sugar
mango juice
mango
cubed
coconut flakes
shredded
potato starch or cornstarch
for dusting
Mix mango juice and sugar until dissolved in a bowl.
Gradually add rice flour, mixing until blended.
Steam the mixture for 20 minutes.
Peel and cube the mango for filling.
Check for doneness with a toothpick.
Cool for 10-15 minutes.
Dust a surface with cornstarch.
Cover hands with cornstarch.
Scoop dough with a cornstarch-covered spoon.
Roll into medium-sized balls.
Flatten each ball and fill with a mango cube.
Close the ball tightly.
Place on a cornstarch-dusted plate.
Repeat for remaining dough.
Brush with water and sprinkle with coconut flakes (optional).
Expert advice for the best results
Keep hands and work surface well-dusted with cornstarch to prevent sticking.
Use ripe mangoes for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Arrange mochi on a plate and garnish with extra coconut flakes.
Serve chilled or at room temperature.
Serve with a scoop of vanilla ice cream.
Pairs well with the sweetness.
Discover the story behind this recipe
Traditional Japanese confection
Discover more delicious Japanese Dessert recipes to expand your culinary repertoire
A light and airy cheesecake souffle with a rich, creamy flavor.
A delicate and flavorful Macha Cake featuring the subtle bitterness and unique aroma of green tea.
A simple and delicious cheesecake made with sweet potato and cream cheese.
A light and airy Swiss roll made with a delicate sponge cake, perfect for filling with cream and fruit.
A light and fluffy, egg and dairy-free steamed shortcake, perfect for layering with whipped cream and fresh fruit.
A light and airy sponge cake with a delicate sweetness and a moist texture.
A light and fluffy souffle cheesecake made with simple ingredients.
A simple and delicious milk coffee pudding recipe that uses egg whites instead of egg yolks, resulting in a lighter texture. Perfect for coffee lovers!