Mochi is probably the easiest and most fun dessert to make, as long as you don’t get them to stick on your hands. As mango season has just arrived in Vancouver, it is the perfect time for us to make Mango Mochi. Tangy and sweet mango filling is covered with airy freshly whipped cream and soft, chewy mochi. It is the perfect dessert for afternoon tea snacks or the upcoming warmer days. It can also be easily customized for vegan preferences.
Tips for Making the Perfect Mango Mochi
- Choose ripe mangoes that are sweet and soft. If the mango is not ripe, please allow it to sit in room temperature for 1-2 more days before making the mango mochi.
- Use vinyl disposable gloves when handling the mochi. As the dough is very sticky, I recommend you NOT to touch the mochi with barehands. Please note that plastic poly gloves won’t work, due to its material. If you don’t have the proper gloves, plastic wraps will work just fine.
- Cover the cooked mochi dough with plastic wrap at all time. Otherwise, the surface will dry out.
How to Store Mango Mochi and How Long do they Keep?
Wrap individual pieces with plastic wrap and store them in an airtight container in the freezer. They can last for 2 days. Thaw them at room temperature for 30-45 minutes before consuming. However, the mango mochi tastes the best on the day they’re made.
- Vinyl disposable gloves (powder-free, food grade)
- Pot for Steaming
- Rolling Pin
- Piping bags
- Hand Mixer
- 70 g glutinous rice flour
- 20 g corn starch
- 15 g sugar
- 1½ tsp vegetable oil
- 120 g milk
- 150 g whipping cream
- 50 g cream cheese
- 15 g sugar
- 2 mangoes
- Glutinous rice flour cooked
To prepare mochi:
- In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 15-20 minutes. The mochi is fully cooked when there is no liquid coming out when you poke it with a fork.
- Remove the bowl from the heat. Set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes or until the dough is smooth and stretchy. Please remember to wear gloves, because the mochi is very sticky.
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes. Do not leave it in the fridge for over 30 minutes.
To prepare whipped cream:
- In a bowl, add cream cheese and sugar. Whip until no clumps and creamy.
- Add whipping cream. Continue to whip until stiff peaks form.
- Transfer it into a piping bag. Put it into the freezer for at least 15 minutes.
- While waiting, cut the mango into big rectangular cubes. Each mango can give you approximately 4 big pieces.
- Put approx. ¼ cup glutinous rice flour into a microwavable bowl. Microwave for 10-15 seconds, or until the powder is warm. Set aside.
- Prepare a small (the smallest one you can find) bowl with a round bottom for easy assembling and nicer appearance. If you don't have one, that's okay too.
- Wear your gloves. Remove the mochi dough from the fridge and whipped cream from the freezer.
- Split the mochi dough into 55g each. Form the dough into a ball. Sprinkle the surface with the cooked glutinous rice flour. Flatten it into a circular shape using a rolling pin.
- Pipe the whipped cream in the center.
- Place a piece of mango on top.
- Add a little more whipping cream on top covering the mango.
- Seal it by carefully pinching the four corners of the mochi. Then pinch the remaining corners together.
- Coat the mango mochi with more cooked glutinous rice flour, especially more on the bottom. Place it in a cupcake liners, or simply aluminum foil. Place in an airtight container and chill in the fridge for 30 minutes before serving.