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 :)
300g glutinous rice flour
60g rice flour
1 tbsp Santan powder (coconut cream powder)
1.5 tbsp corn oil
200ml hot water + 60g caster sugar
160ml evaporated milk
250ml mango nectar juice
2 ripe mangoes (diced into small cubes)
desiccated coconut for coating
- Sieve glutinous rice flour, rice flour and Santan powder into a big mixing bowl. Add in the oil.
- Dissolve sugar in 200ml of hot water. Pour this and evaporated milk into the flour mixture and mix till smooth and well blended. Stir in the mango nectar.
- Strain batter into a greased tray/bowl and steam on high heat for 30 minutes.
- Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife. Leave dough aside to cool. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands.
- Wear a pair of plastic gloves and grease it with some oil. Take a 30g piece of dough and flatten it into a round disc (approx the size of your palm), and wrap as much mango cubes as desired. I used approx. 1 tsp worth since I love to bite into lots of mango filling :) Seal the edges tightly and shape it into a round ball.
- Coat/roll the shaped mochi with desiccated coconut.
- Serve mochi chilled or at room temperature.