Frozen Mango and Coconut Mochi
I remember my first trip to Japan, where I discovered the soft, chewy sweetness of mochi. This Asian dessert, reimagined with a tropical twist, combines the elastic texture of glutinous rice dough with the tangy freshness of mango and the richness of coconut milk. It's like a warm hug: each bite melts on your tongue, releasing a burst of sunshine. Perfect for impressing guests or treating yourself on a lazy Sunday, this frozen mochi is easy to make at home. Put on your apron and let the flavors of Asia guide you – I'll take you step-by-step!
Ingredients
- glutinous rice flour (shiratamako or mochiko)200 g
- sugar80 g
- water200 ml
- coconut milk200 ml
- mango puree (or ripe mango blended)250 g
- cornstarch (for work surface)50 g
- mint leaves (for decoration, optional)a few
Nutrition
Instructions
- 1
Prepare the filling: gently heat the mango puree with 20 g sugar until thickened. Let cool, then form 8 small balls and freeze for 30 minutes.
- 2
For the dough: mix the glutinous rice flour, remaining sugar, and water in a bowl. Add the coconut milk and whisk until smooth. Cover and microwave for 2 minutes, stir, then another 1 minute until the dough is translucent and elastic.
- 3
Generously dust the work surface with cornstarch. Pour the hot dough onto it and let cool for 5 minutes. Knead lightly with floured hands to prevent sticking.
- 4
Roll out the dough to 5 mm thickness, cut out 8 circles using a cutter or glass (about 8 cm in diameter).
- 5
Place a frozen mango ball in the center of each circle. Fold the edges toward the center and pinch to seal. Roll each mochi in a little cornstarch to prevent sticking.
- 6
Refrigerate for at least 1 hour before serving. Enjoy cold, garnished with mint if you like – a melting, exotic delight!
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