You need to make this soft Mango Mochi, which is a very popular Hong Kong dessert! The texture is chewy and slightly sweet from the shredded coconut and only takes 15 minutes to make.
This mango mochi recipe is inspired by Phoenix Bakery (Hong Kong Bakery and Restaurant) in San Gabriel Valley. When my family visits LA, my dad always picks up some mango mochi and mango pudding for me because they’re my favorite! My dad’s sweet gesture always makes me crave these desserts even more! This mango mochi with coconut is vegan & gluten-free. This dessert also receives the best asian family compliment, ‘not too sweet.’
For more Hong Kong/Cantonese desserts, check out this sweet & delicious Mango Pancake!
INGREDIENTS FOR MANGO MOCHI:
- glutinous rice flour – I like to use this Mochiko flour for it’s elastic and soft texture. Be careful, white rice flour doesn’t produce the same results and your mochi will not be soft.
- coconut milk (unsweetened)
- sugar – add an extra ½ tablespoon sugar if you like extra sweet
- pinch of salt – to help balance the sweetness
- shredded coconut (finely shredded) – The shredded coconut provides a subtle sweet flavor and is used to coat the mochi to prevent sticking. Another alternative to the coconut is using cornstarch to coat the mochi. For me, cornstarch tends to make the mochi have a chalky texture (and bland taste) when your bite into it.
- 1 ripe yellow mango (make sure its sweet!!)
You can use different fruits if you don’t like mango. Just make sure that the texture is soft & ripe to match the soft mochi.
- strawberry – I also have a strawberries and creme mochi recipe that is very delicious!
STEPS TO MAKE THE MANGO MOCHI:
Make the mochi dough
In a large mixing bowl, mix ½ cup glutinous rice flour, ½ cup coconut milk, ½ tablespoon sugar, and pinch of salt. Mix together until smooth and there are no clumps.
Cook the mochi
Cover the mixing bowl with a plate and microwave mochi mix for 1 minute. Take it out and stir. Then, microwave (covered) for 30 seconds. Stir again. Finally, microwave the bowl for 30 seconds and do one final stir!
- Heat a large pot with some water.
- Once the water is boiling, place the bowl of mochi on a steaming rack and cover with a towel. Steam for 5 minutes and stir.
- Steam for another 5 minutes and the mochi should look translucent and cooked!
Let the mochi cool for 5-10 minutes to prevent your hands from burning. Get one bowl of water and wet your hands. Grab a chunk of mochi and flatten. Add 1 or 2 pieces of mango in the center. Pinch the mochi shut and re-shape in a circle.
Dip the mochi in shredded coconut. Refrigerate the mochi for 15 minutes so the mochi is not too soft and for perfect texture!
Can I make whole mango mochi?
Yes, follow the same mochi making directions and instead of cutting into cubes, cut into large slices. Slice the mango and scoop it with a spoon (alternatively, you can peel the mango skin with a vegetable peeler). Then, place the slice of mango on an extra large bed of mochi. Wrap it shut and coat with shredded coconut.
- Choose a ripe and sweet mango for best tasting results. When you bite inside, you want a sweet and soft mango bite versus a tart and hard texture.
- Wet your hands with water generously to ensure that the mochi does not stick to your hands.
- Use shredded coconut to coat the outside for a nice texture balance with the soft mochi. Traditionally Hong Kong mochi uses coconut rather than corn starch.
- To have finely shredded coconut, put the shredded coconut in a blender for 10 seconds.
- Try to cover the mochi bowl with towel so it doesn’t dry out when you’re wrapping other mochis
You will need to eat the mochi in the next few hours after making it. Fruit inside the mochi can also make the mochi dough watery and mushy. If the mochi is placed in the fridge, it can harden and lose it’s soft texture. I recommend to make a small batch and make as much as you can eat!
Mango Mochi (Hong Kong Style)
- ½ cup glutinous rice flour
- ½ cup coconut milk unsweetened
- ½ tablespoon sugar (add extra ½ tablespoon sugar if you like more sweet)
- pinch of salt
- ¼ cup shredded coconut finely shredded*to have very finely shredded coconut, put the shredded coconut in a blender for 10 seconds
- 1 ripe yellow mango
- In a large mixing bowl, mix ½ cup glutinous rice flour, ½ cup coconut milk, ½ tablespoon sugar, and pinch of salt. Mix together until smooth and there are no clumps.
- Cover the mixing bowl with a plate and microwave mochi mix for 1 minute. Take it out and stir. Then, microwave (covered) for 30 seconds. Stir again. Finally, microwave the bowl for 30 seconds and do one final stir!
- Let the mochi cool for 5-10 minutes. While the mochi is cooling, cut your mango chunks and set aside.
- Get one bowl of water and wet your hands. Grab a chunk of mochi and flatten. Add 1 or 2 pieces of mango in the center. Pinch the mochi shut and re-shape in a circle.
- Dip the mochi in shredded coconut. Refrigerate the mochi for 15 minutes so the mochi is not too soft and for perfect texture! Hope you enjoy one of my favorite cantonese desserts!