Sugar-Free Mango Mochi
Indulge in the tropical sweetness of **Sugar-Free Mango Mochi**, a delightful, health-conscious twist on the classic Japanese treat! These soft and chewy rice cakes feature a luscious mango coconut filling, sweetened naturally with stevia or monk fruit, making them perfect for anyone seeking a sugar-free dessert option. Made with glutinous rice flour and steamed to perfection, this guilt-free recipe boasts a gluten-free, bite-sized delight that’s ready in just 35 minutes. Coated in a light layer of cornstarch for mess-free handling, these mango mochi balls are an ideal pick-me-up dessert or snack for anyone looking to enjoy a healthier indulgence. Perfect for tropical flavor enthusiasts and those on a low-sugar diet, this easy-to-follow recipe is a triumph of taste and texture!
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour
- 2 tablespoons Stevia or monk fruit sweetener
- 3/4 cup Water
- 1/2 cup Cornstarch
- 2/3 cup Mango, ripe and pureed
- 1/4 cup Coconut cream
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, mix the glutinous rice flour and the stevia or monk fruit sweetener together until evenly combined.
Gradually add the water to the flour mixture while stirring continuously until smooth. Ensure there are no lumps left in the mixture.
Prepare a steaming setup by filling a pot with water and bringing it to a gentle boil. Place a steaming basket over the pot.
Pour the flour mixture into a heatproof bowl that can fit into the steaming basket and cover the bowl with aluminum foil to prevent water droplets from directly falling onto the dough.
Steam the dough on medium heat for about 15 minutes, stirring halfway through, until the dough turns glossy and elastic.
While the dough is steaming, prepare the mango filling: In a separate bowl, combine the pureed mango, coconut cream, and vanilla extract, mixing well until the filling is smooth and creamy. Set aside.
Once the dough is done, generously spread about half the cornstarch on a clean surface and remove the dough from the bowl onto the cornstarch.
Dust your hands with cornstarch and divide the dough into 10 equal portions. Flatten each dough piece into a circle with your hands.
Place about a teaspoon of mango filling into the center of each dough piece, then carefully fold the dough over the filling and pinch the edges to seal it completely.
Gently shape each piece into a smooth ball, ensuring the filling is completely enclosed by the dough.
Coat each mochi ball liberally with the remaining cornstarch to prevent sticking. If desired, lightly tap off any excess cornstarch before serving.
Serve immediately or store in an airtight container at room temperature for up to one day. Enjoy your sugar-free mango mochi!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 53.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 381 mg | 8% | |
*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.
