#MANGO MOCHI HOW TO#

The longer you whisk, the thicker it will be. The thickness of the cream will depend upon how long you whisk it. However, if you want a sweeter dough, you can add sugar and increase the amount to your liking. The cream and fruit are both sweet and would often suffice if you don’t want your daifuku to be too sweet. Like the fresh fruit filling, a 5mm thick dough would be ideal as it can hold the frozen filling and fresh fruit chunks. Therefore it works as a perfect substitute. Coconut cream can be cooked, whipped, and baked. To make this dairy free, you can replace whipping cream with coconut cream in equal amounts. You just have to tweak your preparation slightly. We don't think it makes a huge difference to the taste.

You can use either fresh or freeze-dried mango can be used to make the mango cream mochi filling. Once the filling is prepared, you can assemble the mochi.

Add heavy cream and sugar, and beat them together until medium peak.

Place the portions into a mould tray and freeze it.

Divide it into equal portions using a spoon or an ice cream scoop.

Add the fruit powder and gently fold it in until completely incorporated.

Add the whipping cream, sugar, and vanilla extract to a bowl.

#MANGO MOCHI HOW TO#

| Image from mochigali How to prepare the fruity cream filling Pure tropical deliciousness in every bite. ⅓ cups sugar or according to your taste.1 ripe mango, chopped into small chunks.30g freeze-dried mango ground into powder.300g or 1 cup whipping cream (minimum 36% milkfat).

To make the cream filling, here are the ingredients you need. How thick should the mochi dough be for this type of filling?Ī 5 mm thick base is more than enough for a Hong Kong mango mochi. Compared to large coconut flakes, shredded and desiccated coconut stick better to the sticky dough and are the preferred choice when coating it.Īnd while coconut flakes can be sweetened or unsweetened, both the rice dough and filling are sweet, so unsweetened coconut flakes would be better.

You can use any type of coconut flakes - shredded, desiccated, or flakes. The coconut flakes can also be added to a range of tasty snacks and sweets. The dry coconut flakes also even out the stickiness of the dough. However, it is highly recommended that you add coconut flakes as the combination of the sticky glutinous rice dough and mango with coconut is a heavenly dessert. Yes, coconut flakes are optional in this hong kong style dessert. Are coconut flakes optional in Hong Kong mango mochi? But if you opt to make small balls, you can puree the fruit left after making the fruit balls and use it to make flavoured dough. Cubes are less time-consuming, and there is less wastage. You can choose to cut fresh mangoes into cubes or scoop them out to form small balls, but it is better to cut them in cubes. Should you cut the fresh fruit into cubes or small balls? Refrigerate for 30 mins before serving.Sprinkle some water to make it slightly damp so that the shredded coconut will readily stick to the dampened dough.Pinch the ends together and reshape them into a circle.Once the rice cake dough is ready, flatten it out, and place a couple of the fruit pieces in the middle.Alternatively, cut the fruit in half and scooped out the flesh to form small balls. Cut the fruit into ½-1 inch square pieces.Here’s how you can make Hong Kong mango mochi recipe: The Hong Kong-style treat uses fresh fruit, which creates a refreshing and sweet balance.

Mango mochi