Print

Mango Glutinous Rice Cakes (Mango Mochi 芒果糯米糍) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

Mango Glutinous Rice Cakes, also known as Mango Mochi, are a delightful Asian dessert featuring sweet ripe mangoes enveloped in a chewy, tender glutinous rice dough. Toasted glutinous rice flour coats the soft rice cake for a pleasant texture contrast. This recipe combines steaming and careful stretching of dough to achieve the perfect chewiness, delivering a refreshing and satisfying treat ideal for warm days or special occasions.

Ingredients

Coating

  • 70 grams glutinous rice flour

Dough

  • 240 grams glutinous rice flour
  • 36 grams cornstarch
  • 90 grams sugar
  • 340 grams water
  • 30 grams vegetable oil

Filling

  • 3 ripe Manila or Ataulfo mangoes (at room temperature)

Instructions

  1. Prepare Coating Flour: In a medium nonstick pan over medium heat, add 70 grams glutinous rice flour without oil. Stir constantly with a spatula and toast until it turns lightly golden brown, about 5 minutes. Transfer to a large plate and let cool completely.
  2. Set Up Steamer: Place a steaming rack inside a large pot or wok and add water to about 1 inch below the rack. Bring the water to a boil over medium heat.
  3. Make Dough Mixture: In a medium bowl, whisk together 240 grams glutinous rice flour, 36 grams cornstarch, and 90 grams sugar. Add 30 grams vegetable oil and 340 grams water, whisking until smooth and lump-free.
  4. Prepare Mangoes: Rinse mangoes under running water, then pat dry. Cut each mango lengthwise into three parts, remove the pit, and carefully scoop out the flesh in one piece using a large spoon. Pat the mango pieces dry with paper towels and set aside.
  5. Steam Dough: Lightly oil the inside of a medium-sized bowl that fits inside the wok. Pour the batter into this bowl. Place the bowl on the steaming rack inside the wok and cover with a lid. Steam for 15–18 minutes, checking doneness by poking the center with a chopstick—if no dry flour is visible, it's cooked. If needed, steam a few more minutes. Remove bowl carefully using a pot holder and discard any water collected on top of the dough.
  6. Stretch and Cool Dough: Lightly oil a large mixing bowl and coat a spatula or wooden spoon with oil. Transfer the hot dough into the bowl. Stir and fold vigorously for about 4 minutes to develop elasticity. Cover the dough with plastic wrap and allow it to cool until just warm enough to handle but still pliable.
  7. Prepare Work Surface: Cover a food scale with plastic wrap and place on your work surface. Spread a 10x15-inch piece of plastic wrap on the table, securing it with a little water underneath if needed. Place the cooled toasted coating flour nearby and ready a large plate for finished rice cakes.
  8. Shape Rice Cakes: Wearing food-safe plastic gloves, weigh about 80 grams of dough, slightly larger than a golf ball. Roll it into a ball and place on the plastic wrap. Flatten and stretch into an oval large enough to wrap half a mango, making the edges thinner. Place half a mango piece on the center of the dough (flat side facing up). Pull the long sides of the dough up over the mango, then wrap the ends from bottom and top to fully enclose the mango. Imperfections on the dough side that touches the plate are acceptable.
  9. Coat Rice Cakes: Transfer each wrapped mango rice cake to the cooled toasted glutinous rice flour. Use a large spoon to sprinkle flour over it lightly. After all rice cakes are made, use your gloved hands to roll each rice cake thoroughly in the coating flour, dusting off any excess. Arrange on the prepared plate.
  10. Serve or Store: Serve the mango mochi rice cakes immediately. For later, wrap each rice cake individually with plastic wrap and store in an airtight container. For a softer texture, keep at room temperature; for a chewier and firmer texture, refrigerate. Consume within 24 to 36 hours for best freshness.

Notes

  • Use ripe Manila or Ataulfo mangoes for optimal sweetness and texture.
  • Do not add oil when toasting the glutinous rice flour to achieve the proper coating texture.
  • Stirring and folding the dough while warm is crucial to develop the elasticity needed for wrapping the mango.
  • Keep your gloves flour-free during wrapping; coated dough will not stick properly.
  • Steaming time may vary slightly depending on your equipment; test dough doneness by poking in the center.
  • Adjust storage based on desired mochi texture—room temperature for softness, refrigeration for firmness.
  • Consume within 1 to 1.5 days for best taste and texture.

Find it online: https://miracooking.com/mango-glutinous-rice-cakes-mango-mochi-recipe/