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Mango Cream Mochi

This recipe for Mango Cream Mochi is a delicious sweet frozen treat with a taste of the tropics. It features a chewy glutinous rice skin and an aromatic, creamy mango filling.
Course Dessert, Snack
Cuisine Asian, Chinese, Southeast Asian
Prep Time 10 minutes
Cook Time 3 minutes
Cooling Time 2 hours
Total Time 2 hours 13 minutes
Servings 4
Calories 177kcal
Author Michelle

Ingredients

Mango cream filling:

  • 20 g freeze-dried mango ground into powder
  • 60 ml heavy whipping cream
  • 10 g granulated sugar or to your taste
  • ½ teaspoon vanilla extract optional

Mochi dough:

  • 90 g mochiko (glutinous rice flour)
  • 120 ml water
  • 15 g granulated sugar

For coating:

  • 15 g cooked glutinous rice flour (koh fun) or cooked cornstarch for coating

Instructions

Make the mango cream filling:

  • In a clean spice grinder, grind the freeze-dried mango into a powder. Set aside.
  • Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
  • Dump the mango powder into the whipped cream and fold it in with a spatula until incorporated.
  • Divide into 4 equal portions using a small ice cream scoop.
  • Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
  • Pop the filling into the freezer to harden for at least 2 hours.

Make the mochi dough skin:

  • Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
  • Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
  • After 2-3 minutes, the mochi dough will be translucent and cooked through.

Assemble:

  • Divide the mochi dough into 4 equal portions. Let it cool for a minute or two.
  • Using a silicone mat as the work surface, sprinkle a dusting of cooked glutinous rice flour (koh fun) or cooked cornstarch on it.
  • Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You can also use your fingertips to help stretch out the dough. If it's too sticky, you can use a little water or glutinous rice flour to assist with the stickiness.
  • Once the mochi skin is no longer too warm to the touch, place a frozen mango cream filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
  • Dust with cooked glutinous rice flour (koh fun) or cooked cornstarch and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
  • Repeat with the remainder.
  • Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up before serving.

Nutrition

Calories: 177kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg