Tropical Mango Mochi With a Creamy Fruit Filling

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Mango mochi is my warm-weather take on the classic, the fruit sweetness playing off the plain rice dough. I cube the mango small and chill it first so the filling stays firm inside the soft outer layer.

Mango mochi is not only fun to make but can also be customized with other fruit fillings. Enjoy this treat as a unique addition to your dessert table.

Delicious Mango Mochi with Coconut Filling

This recipe offers a delightful combination of sweet mango and creamy coconut, creating a deliciously unique mochi experience. The preparation time is around 30 minutes, and you can yield about 12 pieces.

Ingredients

1 cup glutinous rice flour
1/2 cup sugar
3/4 cup water
1 ripe mango, pureed
1/2 cup coconut cream
1/4 cup confectioners’ sugar for dusting
Cornstarch for dusting

Instructions

Prepare the Filling: Blend the ripe mango into a smooth puree. In a bowl, mix coconut cream with the mango puree until well combined. Set aside to chill.
Make the Mochi Dough: In a microwave-safe bowl, mix the glutinous rice flour and sugar. Gradually add the water, stirring until smooth. Cover the bowl with plastic wrap.
Cook the Mochi: Microwave the mixture on high for 1 minute. Stir well, cover again, and microwave for another minute. Repeat this until the mixture becomes translucent and sticky (total about 3-4 minutes).

Shape the Mochi: Dust your work surface with cornstarch. Transfer the mochi dough onto the surface and let it cool slightly. Divide the dough into equal pieces (about 12). Flatten each piece into a circle.
Add the Filling: Place a teaspoon of the mango-coconut filling in the center of each mochi circle. Carefully fold the edges over the filling and pinch to seal.
Dust and Serve: Lightly dust the finished mochi with confectioners’ sugar and cornstarch to prevent sticking. Serve immediately or store in an airtight container in the refrigerator.