Mango Mochi Recipe

esson of the day: previous night redbull & vodka gives me the motivation to blog…and assemblage excursions in vegas and seemingly makes my internal ADD originate out! since touching out and officially existence on our OWN (scary, i bonk!) i've been unnatural to prepare.  a lot.  too bad i haven't been holding up with the photography as advantageously. i've had my middling get of misses…but this hit was too quality and loose to be unnoticed!  and it also helped that i had awful illumination in the kitchen that day.

let me commence off by language i don't like mango.  but i do mate mochi.  accusation: at my local froyo residence, i ofttimes stuff my cup with much mochi than froyo!  what you don't?  considerably you should try it one day.  real.   ok ok…back on track. red rescript and i do not mix cured.and i lied a lowercase bit in the title. maybe i should human called the instruction 'passion product mango mochi'?  because the very mochi is feeling fruit sapidity and the material is mango.  

What You'll Need

• 1 1/4 cup passion fruit juice
• 1 1/4 cup glutinous rice flour
• cubed mangoes
• cornstarch for dusting

What to Do

• add passion fruit juice and rice flour into a microwave safe bowl (i used a pyrex - makes cleanup much easier!)
• mix until combined
• cover tightly with plastic wrap
• microwave for 3 minutes on high
• carefully remove plastic wrap and stir - the center should be slightly liquidy and the edges stiffer
• cover again with plastic and microwave for another 2 minutes
• remove from microwave and stir. you should now have a 'dough'
• dust a cutting board with cornstarch and turn the dough out onto the board
• wait about 30sec - 1min until the dough is cool enough to handle (your fingertips will thank me)
• dust the top of the dough with cornstarch and form into a log
• cover loosely with plastic wrap (keep covered to prevent from drying out)
• cut off approximately 1.5 inch piece and form into a circle (make sure your hands are well starched so the dough doesn't stick)
• place some cubed mango in the center of the dough and pinch closed
• ENJOY!

Notes

feel free to change up the flavor of the mochi and fillings! the ratio is 1:1 for liquid to rice flour. i have used plain water, coconut milk, coffee, green tea and guava juice to replace the liquid portion of the recipe. if your liquid is not sweet, add 3-4 tablespoons of sugar to the mixture before microwaving. coffee mochi and nutella filling was an absolute hit! if your mango is not fully ripe, feel free to add a tablespoon of sugar to it and let it macerate. and be sure to drain some of the juices before filling the mochi so it won't get soggy!

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