Mango Mochi Bites
Mango Mochi Bites
Ingredients
For the Mango Mochi
- 100 grams mango, peeled and cubed
- 120 grams milk
- 160 grams glutinous rice flour
- 35 grams corn starch
- 30 grams fine sugar
- 20 grams corn oil
For Dusting
- 1/4 cup cooked glutinous rice flour, as needed for dusting
Instructions
- 1
Prepare the mango milk puree. Place the 100 grams of peeled and cubed mango and 120 grams of milk into a blender. Blend until a smooth mango milk puree is formed.
⏱️ 5 min
- 2
In a large mixing bowl, combine the 160 grams of glutinous rice flour, 35 grams of corn starch, 30 grams of fine sugar, and 20 grams of corn oil. Whisk these dry ingredients together.
⏱️ 2 min
- 3
Pour the prepared mango milk puree into the bowl with the dry ingredients. Whisk the mixture thoroughly until it is completely smooth and lump-free.
⏱️ 3 min
- 4
Strain the smooth mochi mixture through a fine-mesh sieve directly into a non-stick pan to ensure an even smoother texture.
⏱️ 3 min
- 5
Place the pan on a stovetop and cook over low heat. Continuously stir the mixture with a spatula. As it cooks, it will thicken and eventually come together to form a cohesive, translucent, and elastic dough. Continue stirring until the dough is thoroughly cooked and pulls away from the sides of the pan.
⏱️ 15 min
- 6
Transfer the cooked dough to a clean surface or plate. Allow it to cool down to room temperature, or until it's cool enough to handle without burning.
⏱️ 30 min
- 7
Once cooled, wear gloves and repeatedly pull and stretch the dough until it becomes very elastic and smooth.
⏱️ 7 min
- 8
Divide the elastic dough into several portions. Roll each portion into a long, uniform log. Dust the surface of the log with cooked glutinous rice flour to prevent sticking. Gently brush off any excess flour.
⏱️ 3 min
- 9
Using a dough scraper or knife, cut the log into small, bite-sized pieces.
⏱️ 2 min
- 10
Arrange the mango mochi bites on a plate. They can be enjoyed immediately or chilled for a cooler treat.
Kitchen Tools
Nutrition Facts (per serving)
Mango Mochi Bites
Ingredients
For the Mango Mochi
- 100 grams mango, peeled and cubed
- 120 grams milk
- 160 grams glutinous rice flour
- 35 grams corn starch
- 30 grams fine sugar
- 20 grams corn oil
For Dusting
- 1/4 cup cooked glutinous rice flour, as needed for dusting
Instructions
- 1
Prepare the mango milk puree. Place the 100 grams of peeled and cubed mango and 120 grams of milk into a blender. Blend until a smooth mango milk puree is formed.
⏱️ 5 min - 2
In a large mixing bowl, combine the 160 grams of glutinous rice flour, 35 grams of corn starch, 30 grams of fine sugar, and 20 grams of corn oil. Whisk these dry ingredients together.
⏱️ 2 min - 3
Pour the prepared mango milk puree into the bowl with the dry ingredients. Whisk the mixture thoroughly until it is completely smooth and lump-free.
⏱️ 3 min - 4
Strain the smooth mochi mixture through a fine-mesh sieve directly into a non-stick pan to ensure an even smoother texture.
⏱️ 3 min - 5
Place the pan on a stovetop and cook over low heat. Continuously stir the mixture with a spatula. As it cooks, it will thicken and eventually come together to form a cohesive, translucent, and elastic dough. Continue stirring until the dough is thoroughly cooked and pulls away from the sides of the pan.
⏱️ 15 min - 6
Transfer the cooked dough to a clean surface or plate. Allow it to cool down to room temperature, or until it's cool enough to handle without burning.
⏱️ 30 min - 7
Once cooled, wear gloves and repeatedly pull and stretch the dough until it becomes very elastic and smooth.
⏱️ 7 min - 8
Divide the elastic dough into several portions. Roll each portion into a long, uniform log. Dust the surface of the log with cooked glutinous rice flour to prevent sticking. Gently brush off any excess flour.
⏱️ 3 min - 9
Using a dough scraper or knife, cut the log into small, bite-sized pieces.
⏱️ 2 min - 10
Arrange the mango mochi bites on a plate. They can be enjoyed immediately or chilled for a cooler treat.