![]() Add in the glutinous rice flour and mix well to combine with the mango mixture.Add the sugar, pinch of salt, and water into the mango puree.Add the mangoes to large bowl and mash until there are no longer any large chunks.This way, I can easily mash the mangoes using a potato mashed to make a puree. I like to slice a checkered pattern on each mango “cheek” and scoop the flesh out with a spoon. It’ll thicken as it cools and will be a lot easier to work with. Cover the bowl and then allow the mochi to cool for 30 minutes in a refrigerator. The dough should be sticky and stretchy, but not wet. ![]() Cover the bowl and microwave for 1 minute again. After microwaving, mix the mochi mixture again. 1Microwave for 1 minute After 1 minute, carefully mix the mango mochi mixture. Cover your bowl with a microwave safe cover. Mix well before adding in the glutinous rice flour. Add the sugar, pinch of salt, and water into the mango puree. Add the mangoes to large bowl and mash until there are no longer any large chunks. □□□ HOW TO MAKE MOCHI IN A MICROWAVE 3. Using glutinous rice flour is the only way to achieve the stretchiness and chewiness of mochi. IS THERE A SUBSTITUTE FOR GLUTINOUS RICE FLOUR? ![]() Rice flour on the other hand is made with regular white rice. Glutinous rice flour, also known as sweet rice or mochiko flour, is made with glutinous rice so it’s a lot stickier and starchier. □ IS GLUTINOUS RICE FLOUR THE SAME AS RICE FLOUR? mango puree (mine was from fresh mangoes).□ INGREDIENTS YOU’LL NEED TO MAKE MANGO MOCHI Fresh ripe mango chunks to use for the puree, sugar, water, salt to make mango mochi. These mango mochi are inspirired by my love for mochi and glutinous rice-based desserts growing up in the Philippines. These mochi are filled with ripe mangoes for a juicy and chewy bite. And if you’re still confused about the terminology, I explain it all in that post and in my food glossary.These are vegan and gluten-free by default and made in a microwave using a simple mix of glutinous rice flour, fresh Philippine mangoes, sugar, water, and a pinch of salt. If it’s your first time making mochi, I recommend checking out the coconut rose chi chi dango post first to get some tips on technique. Then, you pour the other flavor on top and finish baking. Essentially, you pour one flavor of batter in a pan and bake until it’s just set. This coconut mango mochi LOOKS kind of fancy because of the nice orange and white stripe. How to Make Mochi With Layered Colors and Flavors I’ve been trying to stay away from using too much plastic in the microwave, so I make my mochi in the oven instead. If you’ve ever made microwave mochi, you’ve made chi chi dango. It’s made with mochiko, aka glutinous rice flour, sugar, and some sort of liquid, like coconut milk or water to form a sweet rice cake. I talked about this initially in my coconut rose chi chi dango post, but chi chi dango refers to a mochi dessert that’s commonly found in Hawaii. Keep reading to learn more about chi chi dango. Plus, there’s no artificial flavoring or coloring in the mango mochi. Thus, I present you with coconut mango chi chi dango (aka Hawaiian mochi)! Like the rose mochi, this coconut mango mochi is vegan and gluten free. Hey there! I’m back with another mochi recipe! After the success of my coconut rose chi chi dango recipe (it’s consistently one of my most popular and most pinned posts), I decided to try mixing up the flavors a bit.
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