As I wandered through the vibrant markets of Thailand, the sweet aroma of tropical fruits filled the air, and I couldn’t resist the allure of fresh mangoes and the creamy richness of coconut. Inspired by these luscious flavors, I decided to create a dessert that embodies the essence of the tropics. Mochi, a beloved Japanese treat, is the perfect canvas for this fusion, combining chewy rice flour with the sweetness of mango and coconut. Let’s embark on a flavorful journey together and make these delightful Mango Coconut Mochi!

Ingredients

  • 1 cup sweet rice flour (mochi flour)
  • 1/4 cup granulated sugar
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 ripe mango, diced
  • 1/4 cup shredded coconut (unsweetened)
  • 1 tablespoon cornstarch (for dusting)

Instructions

  • In a mixing bowl, combine the sweet rice flour and granulated sugar. Stir well to ensure the sugar is evenly distributed.
  • In a separate bowl, whisk together the coconut milk and water until well combined. Gradually pour this mixture into the flour mixture, stirring continuously to avoid lumps. You should have a smooth batter.
  • Transfer the mochi batter into a microwave-safe dish or bowl. Cover it with a damp paper towel to prevent it from drying out.
  • Microwave the mochi batter on high for 1 minute. After 1 minute, remove it and stir well. Cover again and microwave for an additional 1 minute.
  • Remove and stir again, then microwave for a final 30 seconds. The mochi should be slightly translucent and sticky. If it’s not, microwave in additional 15-second intervals until it reaches the desired consistency.
  • Once cooked, let the mochi cool for a few minutes before dusting a clean surface with cornstarch to prevent sticking.
  • Transfer the mochi onto the cornstarch-dusted surface and gently knead it for a minute until it becomes less sticky. Divide the mochi into equal portions (about 12 pieces) using a knife or a bench scraper.
  • Flatten each piece of mochi and place a small spoonful of diced mango in the center. Fold the edges over the mango, pinching them together to seal the filling inside. Repeat this with the remaining mochi and mango.
  • Once all the mochi are formed, roll each piece in shredded coconut to coat. This adds a delightful texture and enhances the coconut flavor.
  • Place the finished mango coconut mochi on a serving platter or in an airtight container. Allow them to rest for at least 30 minutes to set before serving.

Enjoy these delightful Mango Coconut Mochi as a refreshing dessert that transports you to the sun-soaked shores of Thailand with each chewy bite!