![]() ![]() This will prevent the mochi from sticking. Afterwards cooling the mochi dough, dust your flat surface with a generous amount of corn starch.You can do this with your hands and dust with additional corn starch as needed. I simply refrigerated mine.ĭIVIDE THE MOCHI DOUGH Lightly flatten the ball of mochi until around 0.5-inch (1.25 cm) thick. You can refrigerate or freeze these if you want these hard. I simply used 1 fresh ripe mango and cut each side into 6-8 large chunks to use as filling. If it’s still a bit wet, you can add 1-2 tbsp more glutinous rice flour to the dough, mix well, and microwave again. You can add 1-2 tbsp more glutinous rice flour to the dough, mix well to combine, and microwave again for 1 minute or until there are no signs of raw flour.This might be due to excess moisture from the fresh mangoes. In case you encounter mochi dough after cooking/microwaving that still very wet and not sticky, stretchy, this may be lacking glutinous rice flour to hold it together.Be sure that the water is only grazing the bottom part of the bamboo steamer and doesn’t reach the parchment paper and the mochi. You can steam the mochi for 15 minutes or until cooked and chewy.įor my steamer set-up, I usually prepare a deep pan (like a wok) with some water and use a bamboo steamer lined with parchment paper. See steps below if you don’t have a steamer.Cover your bowl with a microwave safe cover. Add in the glutinous rice flour and mix well to combine with the mango mixture.Add the sugar, pinch of salt, and water into the mango puree.Add the mangoes to large bowl and mash until there are no longer any large chunks.This way, I can easily mash the mangoes using a potato mashed to make a puree. ![]() I like to slice a checkered pattern on each mango “cheek” and scoop the flesh out with a spoon. It’ll thicken as it cools and will be a lot easier to work with. Cover the bowl and then allow the mochi to cool for 30 minutes in a refrigerator. ![]() The dough should be sticky and stretchy, but not wet. Cover the bowl and microwave for 1 minute again. After microwaving, mix the mochi mixture again. 1Microwave for 1 minute After 1 minute, carefully mix the mango mochi mixture. Mix well before adding in the glutinous rice flour. Add the sugar, pinch of salt, and water into the mango puree. Add the mangoes to large bowl and mash until there are no longer any large chunks. □□□ HOW TO MAKE MOCHI IN A MICROWAVE 3. Using glutinous rice flour is the only way to achieve the stretchiness and chewiness of mochi. IS THERE A SUBSTITUTE FOR GLUTINOUS RICE FLOUR? Rice flour on the other hand is made with regular white rice. Glutinous rice flour, also known as sweet rice or mochiko flour, is made with glutinous rice so it’s a lot stickier and starchier. □ IS GLUTINOUS RICE FLOUR THE SAME AS RICE FLOUR? mango puree (mine was from fresh mangoes).□ INGREDIENTS YOU’LL NEED TO MAKE MANGO MOCHI Fresh ripe mango chunks to use for the puree, sugar, water, salt to make mango mochi. These mango mochi are inspirired by my love for mochi and glutinous rice-based desserts growing up in the Philippines. These mochi are filled with ripe mangoes for a juicy and chewy bite. These are vegan and gluten-free by default and made in a microwave using a simple mix of glutinous rice flour, fresh Philippine mangoes, sugar, water, and a pinch of salt. ![]()
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