Soy-Free Mango Mochi
Delight your taste buds with this Soy-Free Mango Mochi, a tropical twist on the classic Japanese treat that's completely free of soy and bursting with fruity flavor! Made with sweet rice flour, creamy coconut milk, and vibrant fresh mango purée, this chewy, pillowy dessert is perfectly complemented by a juicy mango filling at its core. The recipe is quick and simple, with just 20 minutes of prep and a few key ingredients, making it ideal for beginners and seasoned mochi lovers alike. Gently dusted with cornstarch for easy handling, these mango mochi balls are an irresistible combination of texture and flavor. Whether you're seeking a fun hands-on snack or a unique dessert for sharing, this soy-free delight is sure to impress.
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Ingredients
- 160 grams Sweet rice flour
- 50 grams Granulated sugar
- 200 milliliters Coconut milk
- 100 grams Fresh mango purée
- 30 grams Cornstarch (for dusting)
- 150 grams Fresh ripe mango, diced
Directions
Step 1
In a medium mixing bowl, combine sweet rice flour and granulated sugar.
Step 2
Gradually add coconut milk to the dry ingredients, stirring constantly to prevent lumps, until a smooth batter forms.
Step 3
Mix in the fresh mango purée until fully incorporated.
Step 4
Cover the bowl with plastic wrap, leaving a small gap for steam to escape, and microwave the mixture on high for 2 minutes.
Step 5
Stir the mixture thoroughly, then cover again and microwave for an additional 2 minutes or until the dough becomes firm and slightly translucent.
Step 6
Once done, let the mochi dough cool for a few minutes until it's cool enough to handle.
Step 7
Spread cornstarch over a clean, flat surface and dust your hands with it to prevent sticking.
Step 8
Transfer the mochi dough onto the cornstarch-dusted surface. Knead gently to ensure an even consistency, adding more cornstarch as necessary to prevent sticking.
Step 9
Divide the dough into 8 equal parts. Flatten each part into a circular shape with the center being thicker than the edges.
Step 10
Place a small portion of diced fresh mango in the center of each dough circle.
Step 11
Carefully gather the edges of the dough circle over the mango to form a ball, pinching the ends together to seal the filling.
Step 12
Repeat with the remaining dough and mango until all mochi balls are formed.
Step 13
Dust any excess cornstarch off the mochi and serve immediately, or store in an airtight container at room temperature for up to 24 hours.
Nutrition Facts
| Serving size | (690g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1112.1 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 38.0mg | 0% |
| Total Carbohydrate 260.9g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 98.8g | |
| Protein 11.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 55.4mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 655.8mg | 0% |
Source of Calories