Gluten-Free Mango Mochi
Delight your taste buds with this irresistibly chewy and fruity Gluten-Free Mango Mochi, a vibrant twist on the classic Japanese confection. Made with sweet rice flour, creamy coconut milk, and luscious mango puree, these bite-sized treats are soft, sticky, and bursting with tropical flavor. Each mochi is filled with a sweet cube of fresh mango, creating a delightful contrast of textures in every bite. This recipe is both gluten-free and dairy-free, making it perfect for a wide range of dietary needs. With just 20 minutes of prep and easy microwave cooking, it’s a fun and approachable dessert to whip up at home. Dusted in potato starch for that signature finish, these golden mango mochi balls are as pleasing to the eye as they are to the palate—ideal for sharing at gatherings or savoring as a snack.
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Ingredients
- 150 grams Sweet rice flour (glutinous rice flour)
- 50 grams Granulated sugar
- 180 milliliters Mango puree
- 180 milliliters Coconut milk
- 30 grams Cornstarch
- 200 grams Fresh mango (diced into small cubes)
- 50 grams Potato starch (or cornstarch, for dusting)
Directions
Step 1
In a medium-sized mixing bowl, combine the sweet rice flour and granulated sugar. Stir well to mix.
Step 2
Add mango puree and coconut milk into the dry ingredients. Stir until smooth and free of lumps.
Step 3
Transfer the mixture to a shallow, microwave-safe dish. Flatten the surface with a spatula for even cooking.
Step 4
Cover the dish loosely with plastic wrap or a microwave-safe lid, leaving a small gap to allow steam to escape.
Step 5
Microwave on high for 1 minute. Stir with a wet spatula and flatten again.
Step 6
Repeat the microwaving process in 1-minute intervals, stirring and flattening each time, for a total of 4-5 minutes until the mixture turns translucent and sticky.
Step 7
Dust a clean work surface with potato starch (or cornstarch) to prevent sticking.
Step 8
Once the dough is cool enough to handle but still warm, transfer it onto the dusted surface. Sprinkle more starch on top.
Step 9
Gently knead the dough a couple of times, adding more starch if needed, until it becomes smooth.
Step 10
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it to form a small circle.
Step 11
Place a small piece of diced mango in the center of each circle and carefully gather the edges to seal the fruit inside, pinching to close.
Step 12
Roll the filled mochi in your hands to form a smooth ball, then dust lightly with more starch if it feels sticky.
Step 13
Repeat the filling and shaping process with the remaining dough and mango pieces.
Step 14
Serve the mango mochi immediately or store in an airtight container at room temperature for up to 24 hours.
Nutrition Facts
| Serving size | (841.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1325.8 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 38.7mg | 0% |
| Total Carbohydrate 313.9g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 115.3g | |
| Protein 12.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 73.6mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 872.0mg | 0% |
Source of Calories