Mango filled mochi is one of my favorite desserts because the texture is so soft and the perfect amount of sweetness. The shredded coconut provides a subtle sweet flavor and honestly, I prefer using this over 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.
This recipe is inspired by Phoenix Bakery in San Gabriel Valley. When my family visits LA, my dad always picks up some mango mochi and mango pudding for me. My dad’s sweet gesture always makes me crave these desserts even more! This dessert is vegan & gluten-free (also not too sweet so its perfect for asian family taste 😅), so you don’t have to feel too guilty when you eat all of them.
What if I don’t have a microwave?
Don’t worry if you don’t have a microwave. You can steam the mochi instead. Here are some steaming instructions:
- 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!
INGREDIENTS YOU NEED FOR YOUR MANGO MOCHI:
- 1/2 cup glutinous rice flour
- 1/2 cup coconut milk (unsweetened)
- 1/2 tbs sugar (add 1/2 tablespoon sugar if you like extra sweet!)
- pinch of salt
- 1/4 cup shredded coconut (finely shredded)
- 1 ripe yellow mango (make sure its sweet!!)
*to have very finely shredded coconut, put the shredded coconut in a blender for 10 seconds
STEPS TO MAKE THE MANGO MOCHI:
- In a large mixing bowl, mix 1/2 cup glutinous rice flour, 1/2 cup coconut milk, 1/2 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!
Mango Mochi (Hong Kong Style)
Ingredients
- ½ cup glutinous rice flour
- ½ cup coconut milk unsweetened
- ½ tablespoon sugar (add extra 1/2 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
Instructions
- In a large mixing bowl, mix 1/2 cup glutinous rice flour, 1/2 cup coconut milk, 1/2 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!
Video
@cookwithdana a story about a mochi that feels likes a pillow and tastes like magic 💖 ✨#asianfood #easyrecipe #mango
♬ Little Things – Adrian Berenguer
Notes
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so tasty 🙂 always have a difficulty with forming mochi but this recipe was super yummy and didnt take super long to make!
Yay! Thanks Neala for the kind comment!
Hi! I’m hoping to make this today but don’t have a microwave, can I use a steamer?
Hi there! Yes, you can use a steamer instead of a microwave. I added some steamer instructions in the blog post! You can check it out ◡̈
Hi I followed this exactly and the dough was really wet and sitting in a pool of coconut oil. Could not work with the dough as it was too gloopy. Maybe it was the kind of coconut milk?
Hi Jayme, so sorry to hear it didn’t work. I used unsweetened coconut milk from Kroger. There wasn’t any oil in my coconut milk mochi mixture for me. The dough is really wet though so I highly recommend mixing with a wet spoon and wet your hands very often to form the mochi if you were to try to make it again ◡̈