Mango Mochi

Since I have some mangos from my recent visit to hometown, I thought I should try this appealing looking Mango Mochi I saw in "Do What I Like" blog by Florence.

The skin is not so sweet and suitable for those who like natural taste of fruit but for sweet tooth like myself I will make it sweeter if the fruit filling is not sweet enough. I love the texture of the mochi skin which is soft and chewy and nice eaten warm or chilled. However, if you're using fresh desicated coconut as coating, I would advice you to cook it for a while in microwave as coconut can easily go bad.

The original recipe suggest to use rubber gloves to shape the mochi but I have illustrated my own method below:

INGREDIENTS (produce about 30 pieces):
300g Glutinous Rice Flour
60g Rice Flour
1 tbsp Coconut powder
1½ tbsp Corn oil
200ml Hot water + 45g sugar - stir until dissolved
160ml Evaporated Milk
240ml Mango juice
Few drops Yellow coloring
2 ripe mangoes - diced into small cubes
Dry/fresh Dessicated coconut - for coating

Method:
1. Mix glutinous rice flour, rice flour and santan powder into a big mixing bowl.
Add in the oil, hot water/sugar mixture, evaporated milk & mango juice.
Stir while adding each ingredient gradually untill well blended and smooth.
Strain if mixture is lumpy.

2.Pour batter into a greased container and steam on high heat for 30 minutes.
Remove from steamer and stir the cooked dough with a flat plastic knife till it is smooth. Leave aside to cool.

3. Spread some desicated coconut on a small plate. Drop a spoon of dough onto the coconut spread and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut.

6. Serve right away or chilled.