Mango mochi - Mochi Recipe
Serving Size
15 mochi
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
For the filling :
- 90g (about) mango - cut into small 15 pieces
- 100ml heavy cream/whipping cream
- 10g white sugar
- 2g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
For the mochi :
- 100g glutinous rice flour
- 50g white sugar
- 180 to 200ml water
- Katakuriko/potato starch
Instructions
- 1. Start with the filling
- Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
- 2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
- 3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
- 4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
- 5. Move to the freezer until firm.
- 6. Making mochi (Only once the filling is firm!)
- In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
- 7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
- 8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
- 9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
- 10. Keep in the fridge until the filling is unfrozen. Enjoy :)
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