Classic Mango Mochi
Classic mango mochi is a traditional Japanese dessert made with mochi (sweet rice cakes), fresh mango, and a sweet syrup. The mochi is usually filled with a paste made of sweetened, mashed mango, and then wrapped in a thin layer of mochi dough. The mochi is then steamed and served with a sweet syrup. It is a popular snack in Japan, and can be found in many Japanese restaurants and grocery stores.
- 2 cups mochiko (sweet rice flour)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 cups water
- 1 cup mashed mango
- 1/4 cup honey
- 2 tablespoons butter
- 1/4 cup toasted sesame seeds (optional)
- 1/4 cup shredded coconut (optional)
- In a large bowl, whisk together the mochiko, sugar, cornstarch, and salt.
- In a medium saucepan, bring the water to a boil over medium-high heat. Slowly add the mochiko mixture, stirring constantly until the mixture thickens and the mochi is cooked through, about 5 minutes.
- Remove from the heat and stir in the mashed mango and honey.
- Grease a 9×13-inch baking dish with the butter. Pour the mochi mixture into the dish and spread it evenly. Sprinkle with the sesame seeds and coconut, if desired.
- Let the mochi cool completely before cutting into small squares and serving. Enjoy!
- Make sure to use very ripe mangoes for the best flavor.
- If you don’t have mochiko, you can use glutinous rice flour.
- Be sure to stir the mochi constantly while it’s cooking to prevent it from sticking to the bottom of the pan.
- You can add other flavorings to the mochi, such as matcha powder or crushed peanuts.