Low Fat Mango Mochi
Indulge in a tropical treat with this irresistible Low Fat Mango Mochi recipe, a lighter twist on the classic Japanese confection. Made with velvety mango puree, glutinous rice flour, and a touch of sugar, each bite offers a burst of fruity sweetness encased in a soft, chewy exterior. Perfectly balanced with diced fresh mango filling, these bite-sized delights are naturally low in fat and gluten-free, making them a guilt-free dessert option. The microwave-steaming technique simplifies the cooking process, ensuring you can craft these delectable mochi quickly and effortlessly. Dust each piece with potato starch for that traditional mochi texture, and enjoy them as a refreshing snack or crowd-pleasing dessert. Perfect for mango lovers and anyone seeking a unique, healthier treat!
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Ingredients
- 150 grams Glutinous rice flour
- 30 grams Cornstarch
- 50 grams Granulated sugar
- 200 milliliters Mango puree
- 100 milliliters Water
- 100 grams Fresh mango, diced
- 50 grams Potato starch (for dusting)
Directions
Step 1
In a mixing bowl, combine the glutinous rice flour, cornstarch, and granulated sugar. Stir to mix evenly.
Step 2
Slowly add the mango puree and water to the dry ingredients, stirring continuously until a smooth batter forms with no lumps.
Step 3
Cover the bowl with plastic wrap, making sure it's microwave-safe, and microwave the mixture on high for about 2-3 minutes. Remove, stir, and repeat until the mixture becomes a sticky and translucent dough, usually around 6-8 minutes total, depending on the microwave.
Step 4
Let the mochi dough cool slightly, just until it's safe to handle.
Step 5
Dust a flat surface with potato starch and turn the dough out onto it. Sprinkle some additional potato starch on top of the dough to prevent sticking.
Step 6
With a well-coated rolling pin or your hands, flatten the mochi dough gently to about 1/4 inch thickness.
Step 7
Use a round cookie cutter or a cup to cut circles from the dough, re-rolling scraps if necessary to use all the dough.
Step 8
Place a small spoonful of diced fresh mango onto the center of each dough circle. Gather the edges of the dough up around the filling and pinch them together to seal.
Step 9
Roll the filled mochi balls in potato starch to prevent sticking.
Step 10
Repeat the filling process for each mochi piece. Once all pieces are filled and shaped, let them rest at room temperature to slightly set before serving.
Nutrition Facts
| Serving size | (682.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1215.5 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 9.0mg | 0% |
| Total Carbohydrate 286.2g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 91.5g | |
| Protein 12.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 54.7mg | 0% |
| Iron 1.3mg | 0% |
| Potassium 559.4mg | 0% |
Source of Calories