Mango Mochi (Hong Kong Style)
Mango filled mochi coated with shredded coconut
Servings: 6 mochi
Calories: 129kcal
Ingredients
- 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
Instructions
- 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!
Video
@cookwithdana a story about a mochi that feels likes a pillow and tastes like magic 💖 ✨#asianfood #easyrecipe #mango
♬ Little Things - Adrian Berenguer
Notes
to have very finely shredded coconut, put the shredded coconut in a blender for 10 seconds
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 19mg | Potassium: 122mg | Fiber: 1g | Sugar: 7g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg