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Mango Mochi

By Lily's Wai Sek Hong























Mochi is one of my favorite things to eat. There are endless ways to prepare and flavour mochi - only limited by your imagination (and stomach).
Mochi is a Japanese rice cake made from glutinous rice. This Japanese glutinous rice delicacy is molded into shape just after pounding the rice. The sticky Mochi are a bit of a challenge to eat. Mochi forms the basis of many Japanese confections such as daifuku, which is mochi stuffed with sweet filling. So, this mochi filled with mangos, should it be daifuku??????? The chinese way to name a dish is simple, just name it from its ingredients - Glutinious Rice Balls With Mangos.

Ingredients:

2 cups glutinous rice flour
1/2 cup rice flour
1 tbsp santan powder
2 tbsp oil
2 cups hot water
1/2 cup Tang Mango Flavor
2 drops of mango essence
2 drops of yellow coloring
2 ripe mangoes (diced )
Dessicated coconut for coating
Method:

Mix glutinous rice flour, rice flour and santan powder into a big mixing bowl.
Dissolve Tang Mango Flavor powder with the hot water and add in the oil, mango essence and yellow coloring.
Pour this into the flour mixture and mix till smooth and well blended.
Microwave on high for one minute. Stir and continue to microwave, one minute at a time until mixture is translucent and cooked. (Cooking time depends on the wattage of your microwave)
Leave aside to cool.
For easy moulding of mochi, use plastic gloves and greased them with some oil.
Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls.
Coat the shaped mochi with dessicated coconut.
Serve chilled.



Serves

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By Lily's Wai Sek Hong (Visit website)






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