Mochi is a traditional Japanese rice cake made with glutinous rice (also called sticky rice or sweet rice), most commonly moulded into shapes and usually rectangles or circles and eaten during special occasions and particularly festive season like the Japanese New Year. This mango mochi recipe is also vegan, dairy free, nut free, soy free, corn free and refined sugar free.
Mango Mochi [Vegan, No Refined Sugar]
- 3 cups mango flesh
- 3 cups and 2 tablespoons glutinous rice flour
- 4 tablespoons agave syrup
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/2 cup Mango flesh
- 3/4 cup desiccated coconut
- Blend all the mango flesh in a food processor until you get a smooth paste. Set aside.
- Add all the glutinous rice flour and salt into a large bowl, mix well.
- Then add the mango paste from step 1 and agave syrup into the flour mixture. Knead and mix into a smooth dough. Add another 1 tablespoon water if required.
- Pinch and shape the dough into 1 inch small balls. Make a well in the middle of each ball and place a mango cube into the well. Wrap and pinch the dough together and roll and form a smooth ball again with your palms. Place on a large plate. Repeat with the rest of the dough until finished.
- Bring a large pot of water to rolling boil, carefully drop about 8 balls into the pot and cook on medium heat. Once the balls float on the surface of the water, simmer for another 2 minutes. Repeat and cook the balls in 4 batches.
- Remove and drain the balls and set aside on a large plate lined with desiccated coconut.
- Lightly coat each of the balls evenly with desiccated coconut. Cool for 10 minutes and serve.