Craving a delightful and refreshing treat? Look no further than homemade mango mochi! These chewy rice cakes filled with sweet, juicy mango are a delicious twist on the classic Japanese dessert. Made with simple ingredients and easily customizable, this recipe is perfect for beginners and mochi enthusiasts alike. Get ready to experience the delightful textural contrast of soft, chewy mochi dough bursting with the vibrant flavor of fresh mango!
Homemade Mango Mochi
Dough
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In mixing bowl, sift flour, cornstarch, powder sugar and salt.
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Add sifted powder to non-stick skillet on medium heat.
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Add water, milk, oil and vanilla.
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Stir 8 to 10 minutes with spatula as mixture becomes doughy and translucent in color.
Filling
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In small bowl, add agar powder and hot water.
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Mix well and allow it to cool in fridge for 10 minutes until it sets into gelatin.
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In blender, add cream cheese, heavy cream, vanilla, powder sugar and pinch of salt
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Add gelatin from fridge and blend it until well combined and mixture becomes stiff.
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Set aside in refrigerator.
Assembly
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On silicon mat, sprinkle cornstarch and work the stretchy dough.
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Divide into 2 parts and flatten one part with a rolling pin to your desired thickness.
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Using cookie cutter, cut into 12 to 16 circles.
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Add a dollop of filling to each circle and close dough by pinching all edges into bun shape.
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Place on cupcake liner and dust with cornstarch powder.
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Repeat until all dough and filling is used.
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Allow them to cool in refrigerator for 30 minutes
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Nutrition Facts
Homemade Mango Mochi
Amount Per Serving
Calories 178
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 115mg5%
Potassium 59mg2%
Carbohydrates 20g7%
Fiber 0.4g2%
Sugar 6g7%
Protein 2g4%
Vitamin A 273IU5%
Vitamin C 0.2mg0%
Calcium 22mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.