Mango Butter Mochi
Mango Butter Mochi
Ingredients
For the Mango Jam
- 352 grams frozen mango
- 41 grams monk fruit allulose
- 1 pinch salt
For the Mango Butter Mochi
- 78 grams melted butter, for dairy-free: replace the butter with 22g more coconut cream. The texture will be denser and gooier!
- 162 grams monk fruit allulose
- 1 pinch salt
- 2 eggs
- 5.6 grams baking powder
- 10 grams collagen powder, optional
- 227 grams glutinous rice flour
- 158 grams mango jam, from the previous recipe
- 240 grams coconut cream
- 107 grams mango jam, for swirling
Instructions
- 1
To make the mango jam, combine the frozen mango, 41 grams of monk fruit allulose, and a pinch of salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and no watery liquid remains, about 10-15 minutes.
⏱️ 15 min
- 2
Remove the mango jam from the heat and carefully transfer it to a blender. Blend until smooth. Set aside to cool completely. This should yield about 300 grams of jam.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the mochi out later.
⏱️ 5 min•🌡️ 375
- 4
Ensure all ingredients for the mango butter mochi (melted butter, monk fruit allulose, eggs, coconut cream, and the 158g portion of mango jam) are at room temperature. This is crucial for a smooth batter and to prevent the butter or coconut cream from seizing.
⏱️ 30 min
- 5
In a large mixing bowl, whisk together the melted butter, 162 grams of monk fruit allulose, a pinch of salt, eggs, baking powder, and the optional collagen powder until well combined.
⏱️ 5 min
- 6
Gradually add the glutinous rice flour to the wet ingredients, mixing until just combined and no dry streaks remain.
⏱️ 2 min
- 7
Stir in the 158 grams of prepared mango jam and the coconut cream until the batter is smooth and uniform.
⏱️ 3 min
- 8
Pour the mochi batter into the prepared 9x9 inch baking pan, spreading it evenly.
⏱️ 1 min
- 9
Dollop the remaining 107 grams of mango jam over the top of the batter. Use a knife or skewer to gently swirl the jam into the batter, creating a marbled effect.
⏱️ 2 min
- 10
Bake for 35 minutes, or until the edges are golden brown and the center is set and springs back lightly when touched.
⏱️ 35 min•🌡️ 375
- 11
Remove the pan from the oven and let the mango butter mochi cool completely in the pan on a wire rack before slicing. This can take at least 30 minutes to an hour.
⏱️ 30 min
- 12
Once cooled, lift the mochi out of the pan using the parchment paper overhang, slice into desired portions, and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Butter Mochi
For the Mango Jam
- 352 grams frozen mango
- 41 grams monk fruit allulose
- 1 pinch salt
For the Mango Butter Mochi
- 78 grams melted butter, for dairy-free: replace the butter with 22g more coconut cream. The texture will be denser and gooier!
- 162 grams monk fruit allulose
- 1 pinch salt
- 2 eggs
- 5.6 grams baking powder
- 10 grams collagen powder, optional
- 227 grams glutinous rice flour
- 158 grams mango jam, from the previous recipe
- 240 grams coconut cream
- 107 grams mango jam, for swirling
Instructions
- 1
To make the mango jam, combine the frozen mango, 41 grams of monk fruit allulose, and a pinch of salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and no watery liquid remains, about 10-15 minutes.
⏱️ 15 min - 2
Remove the mango jam from the heat and carefully transfer it to a blender. Blend until smooth. Set aside to cool completely. This should yield about 300 grams of jam.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the mochi out later.
⏱️ 5 min•🌡️ 375 - 4
Ensure all ingredients for the mango butter mochi (melted butter, monk fruit allulose, eggs, coconut cream, and the 158g portion of mango jam) are at room temperature. This is crucial for a smooth batter and to prevent the butter or coconut cream from seizing.
⏱️ 30 min - 5
In a large mixing bowl, whisk together the melted butter, 162 grams of monk fruit allulose, a pinch of salt, eggs, baking powder, and the optional collagen powder until well combined.
⏱️ 5 min - 6
Gradually add the glutinous rice flour to the wet ingredients, mixing until just combined and no dry streaks remain.
⏱️ 2 min - 7
Stir in the 158 grams of prepared mango jam and the coconut cream until the batter is smooth and uniform.
⏱️ 3 min - 8
Pour the mochi batter into the prepared 9x9 inch baking pan, spreading it evenly.
⏱️ 1 min - 9
Dollop the remaining 107 grams of mango jam over the top of the batter. Use a knife or skewer to gently swirl the jam into the batter, creating a marbled effect.
⏱️ 2 min - 10
Bake for 35 minutes, or until the edges are golden brown and the center is set and springs back lightly when touched.
⏱️ 35 min•🌡️ 375 - 11
Remove the pan from the oven and let the mango butter mochi cool completely in the pan on a wire rack before slicing. This can take at least 30 minutes to an hour.
⏱️ 30 min - 12
Once cooled, lift the mochi out of the pan using the parchment paper overhang, slice into desired portions, and enjoy!
⏱️ 2 min