Vegan Mango Mochi
Delight your taste buds with these irresistible Vegan Mango Mochi—a tropical twist on the classic Japanese rice cake that's as fun to make as it is to eat! This recipe combines the chewy, pillowy texture of sweet rice flour with the creamy richness of coconut milk, perfectly complemented by a vibrant mango puree filling. Made entirely dairy-free and naturally fruity, these bite-sized treats are dusted with cornstarch for a silky finish and are ready in under an hour. Whether you’re hosting a party or craving an exotic dessert, these mango mochi balls offer a burst of tropical flavor in every bite. Perfect for vegans, mango lovers, and anyone seeking an easy homemade treat, this recipe promises to brighten your day with its unique blend of simplicity and indulgence.
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Recipe Information
Ingredients
- 120 grams Sweet rice flour (glutinous rice flour)
- 50 grams Sugar
- 200 milliliters Coconut milk
- 200 grams Fresh mango
- 30 grams Cornstarch (for dusting)
- 10 grams Coconut oil
Instructions
Begin by making the mango filling. Peel and chop the fresh mango into small pieces. Use a blender to puree the mango until smooth.
Transfer the mango puree to a saucepan over medium heat and cook for about 5 minutes, stirring constantly, until thickened slightly. Set aside to cool.
In a separate mixing bowl, combine the sweet rice flour, sugar, and coconut milk. Whisk together until the mixture is smooth and free of lumps.
Lightly grease a microwave-safe bowl with coconut oil. Pour in the mochi mixture.
Cover the bowl with microwave-safe plastic wrap, leaving a small opening for steam to escape.
Microwave the mixture on high for 2 minutes. Carefully stir the dough to ensure even cooking.
Cover again and microwave for an additional 1 to 2 minutes until the mochi dough becomes translucent and sticky.
Generously dust a clean work surface with cornstarch and transfer the cooked mochi dough onto it. Allow it to cool enough to handle.
Divide the dough into 8 even pieces using a knife or scissors. Flatten each piece with your palms, forming small discs.
Place a tablespoon of the mango puree filling in the center of each disc. Carefully pull up the edges of the mochi to encase the filling, pinching the seam to seal it completely.
Lightly dust each ball with more cornstarch to keep them from sticking, and shape them gently into smooth balls.
Allow the mochi to cool to room temperature before serving.
For optimal freshness, enjoy the mochi on the same day or store in an airtight container at room temperature for up to 1 day.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 2% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 91.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 559 mg | 12% | |
*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.
