Mango Mochi

Prep Time: 20m | Cook Time: 2m | Servings: 2

Ingredients

• mochi
• 100g glutinous rice flour
• 200ml water
• 2 tbsp caster sugar
• cornstarch, for dusting
• matcha flavouring
• 1 tsp matcha
• 2 tsp water
• filling
• 1 mango, very sweet and juicy

Instructions

Peel and slice mango cheeks. Place them in the fridge to chill while you prepare the mochi.

In a bowl, mix flour, water, and sugar until completely smooth with no lumps.

Cover the bowl with a paper towel and microwave for 2 minutes. Stir in matcha powder that’s been mixed with 2 teaspoons of water. Mix until a smooth mochi dough forms. Be careful as it will be hot.

Generously dust your workbench with cornstarch.

Scrape the mochi dough onto the cornstarch-dusted bench and dust the top with more cornstarch.

Using a bread scraper, gently lift the dough and add more cornstarch underneath if it's sticking.

Split the dough into two portions, cover with a kitchen towel, and let cool for 15 minutes.

Dust a rolling pin lightly with cornstarch and roll each piece out to roughly double the size of your mango cheeks.

Use a pastry brush to remove excess cornstarch from the inside of each mochi round.

Gently pat the mango cheeks dry with a paper towel before placing them on one side of each mochi round.

Fold the mochi over the mango to enclose it fully. Press along the edges to seal.

Trim any excess mochi if desired. Dust the cut edge with cornstarch, brush off any excess from the mochi, and enjoy immediately!