mango mochi from do what I like blog

Apr 30 Mango Mochi I was asked to make some red bean mochi for HL's BBQ birthday party. As my kid is in the midst of her term test I have no time to cook the red bean paste. I asked HL if she liked mangoes. She was positive about that, so I made mango mochi for her. Mangoes are in season now and they are cheap and nice. I used Philippines Luzon mangoes, these mangoes are sweet and juicy. When you bite into the soft chewy mochi, the chilled mango filling exudes aromatic luxury leaving a lingering aroma in your palate. This is the magic of mango mochi, giving you different layers of palate sensation when you bite into one of it. Get tempted! This mochi recipe is nice in that the skin is still soft and chewy even if it has been in the refrigerator overnight. A good recipe for make-ahead desserts. Ingredients:(30+ pieces) 300g glutinous rice flour 60g rice flour 1 tbsp santan powder 1.5 tbsp corn oil 200ml hot water + 45g sugar 160ml evaporated milk (1 small can) 240ml mangojuice 2 drops of mango essence- if you like (I did not use this) 2 ripe mangoes (diced into cubes) dessicated coconut for coating Method: 1. Sieve glutinous rice flour, rice flour and santan powder into a big mixing bowl. Add in the oil. 2. Dissolve sugar in 200ml of hot water. Add in the evaporated milk. Pour this into the flour mixture and mix till smooth and well blended. Stir in the mango nectar. Strain if mixture is lumpy. 3. Pour batter into a greased tray/bowl and steam on high heat for 30 minutes. 4. Remove from steamer and stir the cooked dough with a flat plastic knife till it is smooth. Leave aside to cool. 5. Wear a pair of plastic gloves and greased it with some oil. Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut. 6. Serve chilled.