Last weekend, I made a mango mousse cake for the husband's advance birthday celebration.…
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As part of our “challenge” for the OMY Singapore Blog Awards (Best Cooking Blog), we were supposed to cook some dishes/tea time snack, using Panasonic kitchen equipment.
I used the Panasonic microwave oven to do this Mango Mochi.
You could add some mango essence into the mochi dough. I skipped that because I was trying to cut down on artificial flavouring. But the dough is a little bland. So you might want to try adding some mango flavour into the dough for better taste 🙂
It’s a simple, refreshing dessert (especially if the mangoes are a mix of sour-sweet ;p) to serve chilled.
Mango Mochi (Recipe Adapted from Do What I Like)
– 300g glutinous rice flour
– 60g rice flour
– 1 tbsp santan powder
– 1.5 tbsp corn oil
– 200ml hot water + 45g sugar
– 160ml evaporated milk (1 small can)
– 240ml mango juice
– 2 drops of mango essence- if you like
– 2 ripe mangoes (diced into cubes)
– dessicated coconut for coating
1. Sieve glutinous rice flour, rice flour and santan powder into a big mixing bowl. Add in oil.
2. Dissolve sugar in 200ml of hot water. Add in the evaporated milk. Pour this into the flour mixture and mix till smooth and well blended. Stir in the mango nectar. Strain if mixture is lumpy.
* For easier way, I simply used my hands to “flatten” those lumps.
3. Pour batter into a greased tray/bowl and microwave on high heat for 2 mins. Check if mochi is done. If not microwave for another 30 secs.
4. Remove from heat and stir the cooked dough with a flat plastic knife till it is smooth. Leave aside to cool.
5. Wear a pair of plastic gloves and grease with some oil. Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut.
6. Serve chilled.