Simple 3-Ingredient Mango Mochi Recipe
This Simple 3-Ingredient Mango Mochi recipe offers a delightful chewy dessert made with glutinous rice flour, sweet mango purée, and sugar. It features an authentic stretchy mochi texture and a fresh mango flavor, perfect for a quick and easy treat. Whether cooked in the microwave or steamed, this recipe yields glossy, tender mochi pieces that can be shaped into squares or bite-sized balls and dusted with starch or shredded coconut to keep them from sticking.
- Prep Time: 5 minutes
- Cook Time: 3 minutes (microwave) or 20 minutes (steaming)
- Total Time: 25 minutes
- Yield: 8-10 pieces 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1 cup glutinous rice flour (mochiko or sweet rice flour)
- 3/4 cup mango purée (fresh ripe mangoes blended or canned mango pulp, ideally Alphonso)
- 1/4 cup white sugar (adjust to taste)
- cornstarch or potato starch, for dusting
- optional: shredded coconut, for rolling
Instructions
- Mix the Batter: In a heat-safe mixing bowl, whisk together the glutinous rice flour, mango purée, and sugar until smooth and free of lumps. The consistency should resemble a thick pancake batter.
- Cook the Mochi: Choose your preferred cooking method:
- Microwave Method: Cover the bowl with microwave-safe plastic wrap, microwave on high for 2 minutes, stir with a wet spatula, then microwave for another minute until the mochi becomes sticky, shiny, and slightly translucent.
- Steaming Method: Pour the batter into a greased heat-proof dish and steam in a steamer or large pot for 15–20 minutes until the mochi is glossy and fully cooked through.
- Cool and Shape: Let the cooked mochi cool for 10 minutes. Dust a surface or parchment paper with cornstarch or potato starch. Turn the mochi onto the surface and dust the top as well. Cut into small squares or roll into bite-sized balls. Optionally, roll the pieces in more starch or shredded coconut to prevent sticking.
Notes
- Do not substitute glutinous rice flour with regular rice flour to maintain the chewy mochi texture.
- Adjust sugar according to the sweetness of your mango purée.
- Using Alphonso mango pulp enhances the mango flavor.
- Dusting with starch or shredded coconut prevents mochi from sticking together.
- Both microwave and steaming methods yield delicious results; choose based on your convenience and equipment.
Keywords: mango mochi, simple mochi recipe, 3 ingredient dessert, glutinous rice flour dessert, steamed mochi, microwave mochi
Find it online: https://dinewithlily.com/simple-3-ingredient-mango-mochi-recipe/
