Repeat with the rest of the mochi segments. Pour into the baking dish and cover tightly with aluminum foil. Mix mochiko, sugar, coconut milk, water, and food coloring until fully incorporated. A glass dish is recommended to prevent the most sticking. Roll in the excess cornflour on the tray, gently wrap up in the clingfilm, and place in the fridge to defrost slowly for a couple of hours. Preheat oven to 350 degrees F and grease an 8×8 baking dish. Place one piece on a bit of clingfilm, pop a frozen cream ball in the centre, and fold the edges of the mochi up and around the cream, pinching shut. In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch. Cover lightly with clingfilm, leave to cool to room temperature, and chill in the fridge for 10 minutes.Ħ. Using your hands or a rolling pin, flatten the mochi out while still hot until you have an approximately 8x8" roundish/rectanglish shape. Scrape the mochi straight onto the cornfloured surface, and dust more cornflour on top. Switch the heat onto low to medium, and stir continuously until the mixture becomes super thick and translucent (like slime) – about 10 to 15 minutes.ĥ. Stir the glutinous rice flour, water and oil together in a large nonstick pan or wok. To make the mochi, generously dust your work surface with cornflour (I use a large baking tray).Ĥ. Pop your cream parcels in the fridge to freeze for at least four hours or overnight.ģ. Repeat until you've used up the cream (you'll make about five balls – one will be left over at the end). Pop in some mango chunks, cover with a couple more teaspoonfuls of cream, and gather up and gently twist the edges of the clingfilm up so you have a loose ball of cream and mango.Ģ. Line a small cup or ramekin with clingfilm, and spoon a couple of teaspoonfuls of cream into the centre. Whisk the cream with the sugar until thick. You can also watch me make this on YouTube:ġ/2 a large ripe mango or half a tin of canned mango, chopped into large chunksġ. It only takes about 10–15 minutes to come together. I personally find freezing balls of filling easier to work with, though.Īnd because this is a stovetop mochi, you're cooking the mochi ingredients in a pan (or, in my case, wok) on the hob. I freeze my filling first, but you can pipe it straight into your mochi if you prefer. But I decided to pay hommage to one of my favourite Hong Kong desserts, mango cream pancakes, and create a mango and fresh cream filling for my mochi. Japanese mochi cakes are often filled with sweet red bean paste. So make sure you double check it says 'glutinous' or 'sticky' on the packaging. It's very important you use glutinous or sticky rice flour to make this mango cream mochi recipe rather than regular rice flour: if you use the regular stuff, it just won't result in proper sticky rice cakes. But the quickest and easest way to make homemade mochi is to use glutinous rice flour. You can also get machines to do this for you. Mochi is traditionally made by pounding glutinous (sticky) rice for ages until it becomes a smooth, elastic mass.
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