"light, refreshing, tropical | juicy mangoes dipped in coconut lemon sauce, coated in shredded coconut and pillowed in soft mochi"
Vegan Coconut Mango Mochi (Gluten + Oil-Free)
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 200 gram coconut cream, frozen
- 1 tsp lemon juice
- 1/2 cup glutinous rice flour
- 2 tablespoons sugar
- 1/2 cup warm water
- 1 mango
- 1 1/4 cups shredded coconut
- cornstarch
Method
Step 1
Blend frozen coconut cream and lemon juice until smooth and creamy. Refrigerate for 30 minutes to thicken. (You will only need 1/4 cup in this recipe)
Step 2
Combine flour, sugar and water together with a whisk/fork to form a liquid mixture. Steam for 15 minutes or until the dough has become firmer and more opaque. Transfer to a parchment paper dusted with cornstarch and let cool until warm to touch. Roll out into a 6 x 9-inch rectangle. Refrigerate for 15 minutes, or until completely cool.
Step 3
Scoop out 12 balls of mango flesh with a teaspoon. Pat dry with a kitchen towel to remove excess mango juice. Dip each piece in coconut lemon sauce, then coat with shredded coconut. Refrigerate until ready to assemble.
Step 4
Cut the rolled out dough into 12 equal squares. Working quickly with floured hands, place a coconut mango piece in the center and fold the corners of the dough inwards. Pinch the folds to secure, then gently roll the dough into a ball. Repeat with the other pieces.
Step 5
Refrigerate for at least 15 minutes before serving chilled. Best eaten within 3 days, enjoy!