Gluten-Free Mango Mochi
Experience the tropical delight of Gluten-Free Mango Mochi, a chewy and luscious treat that combines the natural sweetness of mango with the creamy richness of coconut milk. Crafted from glutinous rice flour, this Japanese-inspired dessert is completely gluten-free, making it perfect for anyone with dietary restrictions. Each bite encases a juicy, fresh mango center, wrapped in a soft and tender mochi dough dusted with cornstarch for a silky finish. With a quick prep time and microwave cooking method, this recipe is as easy as it is satisfying. Ideal for sharing, these flavorful little bites are a perfect addition to dessert tables, summer parties, or afternoon snacks, delivering an irresistible mix of exotic flavors in every bite.
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Recipe Information
Ingredients
- 150 grams Sweet rice flour (glutinous rice flour)
- 50 grams Granulated sugar
- 180 milliliters Mango puree
- 180 milliliters Coconut milk
- 30 grams Cornstarch
- 200 grams Fresh mango (diced into small cubes)
- 50 grams Potato starch (or cornstarch, for dusting)
Instructions
In a medium-sized mixing bowl, combine the sweet rice flour and granulated sugar. Stir well to mix.
Add mango puree and coconut milk into the dry ingredients. Stir until smooth and free of lumps.
Transfer the mixture to a shallow, microwave-safe dish. Flatten the surface with a spatula for even cooking.
Cover the dish loosely with plastic wrap or a microwave-safe lid, leaving a small gap to allow steam to escape.
Microwave on high for 1 minute. Stir with a wet spatula and flatten again.
Repeat the microwaving process in 1-minute intervals, stirring and flattening each time, for a total of 4-5 minutes until the mixture turns translucent and sticky.
Dust a clean work surface with potato starch (or cornstarch) to prevent sticking.
Once the dough is cool enough to handle but still warm, transfer it onto the dusted surface. Sprinkle more starch on top.
Gently knead the dough a couple of times, adding more starch if needed, until it becomes smooth.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it to form a small circle.
Place a small piece of diced mango in the center of each circle and carefully gather the edges to seal the fruit inside, pinching to close.
Roll the filled mochi in your hands to form a smooth ball, then dust lightly with more starch if it feels sticky.
Repeat the filling and shaping process with the remaining dough and mango pieces.
Serve the mango mochi immediately or store in an airtight container at room temperature for up to 24 hours.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 115.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
