MANGO MOCHI
 
 
Ingredients
  • 1 cup glutinous rice flour
  • ½ cup mango puree
  • 2 tbsp water
  • 2 tbsp sugar
  • Cornflour, for dusting
  • For the filling
  • Whipped cream
  • Mango cubes
Instructions
  1. Take a microwave safe bowl and add the rice flour, mango puree, water and sugar to it. Give it a mix using a fork or chopsticks.
  2. Cover the bowl with a plate and microwave for 2.5 mins – stirring after every one minute. The mixture should look thick, combined and a bit sticky.
  3. Let the mixture come to room temperature. Refrigerate it then, for 10-15 mins.
  4. Dust some cornflour on a clean surface and place the cooled dough on it. Roll out the mixture into a smooth dough and divide it equally into 4-5 portions
  5. Roll out each portion into a circle as thin as possible.
  6. Take a small bowl or ramekin and place the rolled-out dough over it. Make sure the dough is larger in circumference than the ramekin and forms a cavity in centre.
  7. Pipe some whipped cream in this cavity and place a large chunk of mango in the centre.
  8. Add some more whipped cream to cover the mango and finally close the mochi dough into a small round ball.
  9. Cut off the excess dough and seal the edges properly.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-mochi/