Mango Mochi

Mango Mochi Materials:

For the Mochi Dough:

 1 cup (135 grams) glutinous rice flour (also called mochiko flour or sweet rice flour)

 1/4 cup (50 grams) granulated sugar

 3/4 cup (175 ml) water

 Pinch of salt (optional)

For the Mango Filling:

 1 large ripe mango, peeled, pitted, and cut into 1-inch cubes (around 1 ½ cups)

 1 – 2 tablespoons granulated sugar (to taste)

 1 tablespoon lemon juice (optional)

Additional Materials:

 Cornstarch or potato starch, for dusting

 Microwave-safe bowl

 Plastic wrap

 Rolling pin

 Cutting board

 Knife

 Parchment paper (optional)

Mango Mochi Production Steps:

1. Prepare the Mango Filling:  

     In a blender or food processor, combine the mango cubes, sugar (to taste), and lemon juice (optional). Blend until smooth. You can adjust the amount of sugar depending on the sweetness of your mangoes.

      Optional: If you prefer a chunkier filling, simply chop the mango into small pieces instead of blending it.

2. Make the Mochi Dough:

     In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and salt (if using).

     Gradually whisk in the water until a smooth batter forms. The batter should be thick and pourable, but not runny.

3. Microwave the Mochi Dough:

     Cover the bowl with plastic wrap, poking a few holes with a fork or toothpick to allow steam to escape.

     Microwave the batter on high for 1 minute. Remove the bowl and stir the mixture well.

     Microwave for another minute on high, then stir again. The dough should start to become translucent and slightly sticky.

     Continue microwaving in 30-second intervals, stirring after each interval, until the dough is cooked through. It should be very sticky and stretchy, but not tough.

4. Cool the Mochi Dough:

     Lightly dust a work surface with cornstarch or potato starch.

     Transfer the hot mochi dough to the prepared surface and dust the top with more cornstarch to prevent sticking.

     Let the dough cool slightly until it is warm enough to handle, but not completely cool.

5. Assemble the Mango Mochi:

      Optional: Line a baking sheet with parchment paper.

     Dust your rolling pin with cornstarch and roll out the mochi dough into a thin sheet, about 1/8-inch thick. You may need to add more cornstarch if the dough is sticky.

     Use a knife or cookie cutter to cut the dough into circles.

     Place a spoonful of mango filling in the center of each dough circle.

     Gently gather the dough around the filling and pinch the seams to seal the mochi.

      Optional: If using a baking sheet, place the assembled mochi on the prepared sheet.

6. Serve and Enjoy:

      Fresh Mochi: Your mango mochi is now ready to enjoy! It’s best eaten fresh, as the mochi will harden over time.

     Refrigerated Mochi: If you’re not going to eat the mochi right away, you can store them in an airtight container in the refrigerator for up to 2 days. The mochi will become a bit firmer, but you can soften them slightly by microwaving them for a few seconds before eating.

Tips:

 Make sure your mango is ripe but firm for the best texture.

 If the mochi dough becomes too dry while rolling, you can add a teaspoon of water at a time until it becomes pliable again.

 Be careful not to overcook the mochi dough in the microwave. It should be cooked through but still slightly sticky.

 You can experiment with different fillings besides mango. Other popular options include red bean paste, ube (purple yam), and black sesame paste.