…or MMMango mochi as some would say!
lesson of the day: late night redbull & vodka gives me the motivation to blog…and book excursions in vegas and apparently makes my inner ADD come out!
since moving out and officially being on our OWN (scary, i know!) i’ve been forced to cook. a lot. too bad i haven’t been keeping up with the photography as well.
i’ve had my fair share of misses…but this hit was too good and easy to be overlooked! and it also helped that i had awesome lighting in the kitchen that day!
let me start off by saying i don’t like mango. but i do love mochi. confession: at my local froyo place, i often fill my cup with more mochi than froyo! what you don’t? well you should try it one day. really. ok ok…back on track…red bull and i do not mix well.
and i lied a little bit in the title…maybe i should have called the recipe ‘passion fruit mango mochi’? because the actual mochi is passion fruit flavor and the filling is mango. whatever. my nom nom. my rules. FOCUS!
in a nutshell:
- we got invited to a luau themed 4th of july bbq.
- mamma bear always told me that you should never show up empty handed to an event at someone’s house that you are invited to.
- my OCD (ocd AND add?! its quite the party over here!!) doesn’t like to stray far from the theme.
- i had a can of passion fruit juice in my pantry that i was hoarding and frozen mangoes in the freezer (for the boy’s green juices).
- i like bullet points.
- a lot.
since we are double booked for the day (lucky us!), i needed something that was quick and simple to make. mochi came to mind.
since i also have paranoia of my cooking not tasting good (and i like to self diagnose myself based on what i read on the internet…damn you webmd!) i decided to make a test batch yesterday afternoon.
they came out good according to the boy (see above note about the dislike of mango).
easy mango mochi recipe
What to GET
- 1 1/4 cup passion fruit juice
- 1 1/4 cup glutinous rice flour
- cubed mangoes
- cornstarch for dusting
What to DO
- add passion fruit juice and rice flour into a microwave safe bowl (i used a pyrex - makes cleanup much easier!)
- mix until combined
- cover tightly with plastic wrap
- microwave for 3 minutes on high
- carefully remove plastic wrap and stir - the center should be slightly liquidy and the edges stiffer
- cover again with plastic and microwave for another 2 minutes
- remove from microwave and stir. you should now have a 'dough'
- dust a cutting board with cornstarch and turn the dough out onto the board
- wait about 30sec - 1min until the dough is cool enough to handle (your fingertips will thank me)
- dust the top of the dough with cornstarch and form into a log
- cover loosely with plastic wrap (keep covered to prevent from drying out)
- cut off approximately 1.5 inch piece and form into a circle (make sure your hands are well starched so the dough doesn't stick)
- place some cubed mango in the center of the dough and pinch closed
feel free to change up the flavor of the mochi and fillings! the ratio is 1:1 for liquid to rice flour. i have used plain water, coconut milk, coffee, green tea and guava juice to replace the liquid portion of the recipe. if your liquid is not sweet, add 3-4 tablespoons of sugar to the mixture before microwaving. coffee mochi and nutella filling was an absolute hit! if your mango is not fully ripe, feel free to add a tablespoon of sugar to it and let it macerate. and be sure to drain some of the juices before filling the mochi so it won't get soggy!
important note – this is best made the same day that they will be eaten, otherwise the mochi might dry out and start to get hard.
till next time…toodles!