Chinese Snacks - Part I - Mango Mochis

I’m a huge mango lover! I love anything mango, and these little mango mochis definitely fit the bill! Mango mochis are not easy to find, the first time I had it was at a Chinese restaurant which specialized in their lobster feast, the best way to end the 5-course lobster dinner was with these little mango mochis. They look so complicated to make, so I was pleasantly surprised when I surfed the net and came across this super duper easy recipe. This recipe has been tried and tested, and it’s a real winner!! ENJOY!

Mango Mochi

Makes 18

1 cup glutinous rice flour


180ml mango juice

1/4 cup sugar

3 mangoes cut in tiny cubes

½ bag of unsweetened, finely shredded coconut for dusting/coating

Method:

1. Cut the mangoes into tiny cubes, lay them flat on a plate and freeze for 30 minutes or up. (This will make the slimy mangoes easier to work with)

2. In a microwave-safe bowl, combine the glutinous rice flour, juice and sugar. Stir and mix well, there should be no lumps.

 3. Cover the bowl with plastic wrap, microwave for 2 minutes. Remove and stir. Return to microwave for another 30 seconds. Stir-well (it’s going to be hard to stir, the mixture should be a uniform and very sticky at this point).

4. Put the shredded coconut on a plate, drop a tablespoon of the mixture into the coconut. Flatten the ball into a thin disk, cover it with coconut, drop some mango in the middle of the disk and wrap the “dough” around the mango to form a ball, pinch the top to seal the ball. Add more coconut if it gets too sticky, once the ball is seal, lightly roll it into ball shape, and put onto muffin cups.These can be made ahead and refrigerate in a covered container for up to 2 – 3 days. They are a crowd pleaser and a great compliment to any Chinese dinner.