Wednesday, June 30, 2010
Mango Mochi (Take 2)
recipe from Do What I Like
-makes around 55 mochi (worth ~US$35 in Phoenix)
300g glutinous rice flour
60g rice flour
1 tbsp santan/coconut powder
1.5 tbsp corn oil
200ml hot water + 45g sugar (I would try using 50g of sugar next time)
160ml evaporated milk (I had no evaporated milk at hand and substituted it with whole milk)
2 drops of mango essence, optional
2 ripe mangoes, cubed
dessicated coconut for coating
1. Sieve glutinous rice flour, rice flour and santan/coconut powder into a big mixing bowl. Add in the oil.
2. Dissolve sugar in 200ml of hot water. Add in the evaporated milk/ whole 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 roughly 20g 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.
^before& after steaming
^my set up. (:
With this recipe, I had no trouble wrapping and sealing the mangoes in the mochi. The dough this time around is not near sticky as the dough from take 1. I made 55 mochi in .. 20 minutes? Pretty fast I'd say. Hehe. Next time I will get evaporate milk and maybe half the recipe (55 mochi is a lotttt!).
And oh, the freeze test.. These mochi stayed soft even overnight in the fridge!!! PASSED! Woot! :D
(Here's Take 1)