Mango mochi
16
30 minutes
30 minutes
Japanese
A classic you have to try at least on time. I cannot descripe this structure, but i can say this is very refreshing with the mango and cream filling
Ingredients
- 300 gr glutinous rice flour
- 82 gr cornstarch
- 110 gr sugar
- 350 ml milk
- 41 gr butter
- 100 gr mango pulp
Mango filling
- 750 gr mango
- 250 gr sugar
- 2 lemons
- 2 star anise
Cream
- Heavy cream
- Icing sugar
Directions
Mix the rice flour with the cornstarch, sugar, mango pulp and milk until smooth
- Put the dough in the bowl. Put in the microwave for 1 minute on high and stir. Repeat another 2-3 times or until the dough is formed and there is no liquid anymore.
- Mix in the butter until the dough is stretchy
- Make the jam by slicing the mango in small pieces and mixing it with. The sugar, lime juice and star anise in a pan on medium heat until thickened and let cooldown
- Beat the heavy cream and icing sugar until stiff
- Make 16 equal balls. Roll out on a with rice flour dusted surface, put in the jam and heavy cream and close.
- Put in a baking cup liner and let cooldown in the fridge for about 30 minutes.
- Serve and Enjoy!