0:00 / 8:04
Developed with YouTube

Tutorial for Big Mango Mochi

groups3 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 50 minsoutdoor_grillSteamed
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:01:21

Pour 160ml coconut milk, 80ml milk, and 60g sugar into a glass bowl, and whisk until the sugar is fully dissolved. Then sift in 120g glutinous flour and 20g corn starch using a sieve, and whisk all ingredients thoroughly until completely smooth with no flour lumps. To ensure a silky texture, strain the batter once.

lightbulb

Watch out

The batter must be thoroughly mixed and strained, otherwise unbeaten flour lumps will ruin the texture after steaming.

Ingredients:Coconut milk (160 ml)Milk (80 ml)sugar (60 g)Glutinous flour (120 g)corn starch (20 g)
Tools:stainless steel bowlglass bowlMesh Strainerwhisk
02
Active Cooking
00:02:50
warningStay safe

Be careful of steam burns when moving boiling pots or opening the lid, and use insulated gloves when handling the hot steamed tray.

Add adequate water to a wok and bring to a boil. Once the water boils, place the stainless steel bowl with the strained batter onto the steaming rack, cover the wok with a lid, and steam over strong heat for 30 minutes until the batter is completely cooked and solidified into a dough.

local_fire_departmentStrong heat
lightbulb

Watch out

Put the batter in only after the water boils and keep the heat strong throughout, otherwise insufficient steaming time will leave the center uncooked.

Tools:steaming rackwok
03
Preparation
00:03:06
warningStay safe

Hold the fruit steady when cutting with a sharp knife, and keep your fingers away from the path of the blade to prevent cuts.

Wash fresh mangoes clean and dry them thoroughly with a paper towel. Cut the mangoes in half along both sides, remove the pit, and use a cup to neatly scoop out the mango flesh along the inside of the peel.

lightbulb

Watch out

The surface moisture of the mango must be completely dried, otherwise bacteria will easily grow and spoil the mochi after wrapping.

Ingredients:Fresh mangoes (2 piece)
Tools:knifecupcutting board
04
Active Cooking
00:03:40

Prepare about half a bowl of raw glutinous flour and put it in a frying pan. Stir-fry constantly over low heat until the flour emits a slight aroma and turns a light beige color, then turn off the heat, remove, and let cool to use as cooked flour.

local_fire_departmentLow heat
lightbulb

Watch out

Must use low heat throughout and stir constantly, as too high heat will burn and blacken the flour.

Ingredients:Fried glutinous flour
Tools:wooden spatulaFrying pan
05
Active Cooking
00:04:04
warningStay safe

The freshly cooked mochi dough is extremely hot, be careful not to let the bowl slip and avoid steam burns while stirring.

Take out the hot steamed mochi dough, and add 10ml vegetable oil while it is still hot. Stir continuously in circles with a fork; initially the dough will form a sticky clump and be hard to mix, but after stirring for about 5 minutes, it will become smooth, elastic, chewy, and glossy.

lightbulb

Watch out

Must add vegetable oil while hot and stir vigorously without stopping, as this increases the chewiness and gloss of the mochi skin.

Ingredients:oil (10 ml)
Tools:forkstainless steel bowl
06
Waiting Time
00:04:59

Wrap the kneaded mochi dough tightly with plastic wrap, and place it in the refrigerator to cool for about 20 minutes until the dough cools down and becomes slightly firmer, making it easier to wrap the mango later.

lightbulb

Watch out

Must be sealed tightly with plastic wrap before refrigerating, otherwise loss of surface moisture will make the mochi skin dry and hard.

Tools:cling wraprefrigerator
07
Active Cooking
00:05:37

Take out the cooled mochi dough and divide it equally into three portions. Lay a piece of plastic wrap on the table, place one portion of dough on it and roll into a ball, cover it with another sheet of plastic wrap, and use a rolling pin to flatten it outwards in all directions. Place the prepared mango flesh (arch side down) in the center of the mochi skin, use the plastic wrap to push the edges toward the center and gently press to seal, and trim away any excess mochi skin. Finally, place the whole mochi into the prepared cooked glutinous flour and coat the surface evenly.

lightbulb

Watch out

Use the plastic wrap throughout to assist in wrapping the mango, preventing the extremely sticky mochi skin from sticking directly to your hands.

Ingredients:Fresh mangoes (2 piece)Fried glutinous flour
Tools:rolling pincling wrapdough scraper

groceryAll Ingredients

Glutinous flour120 g
corn starch20 g
sugar60 g
Coconut milk160 ml
Milk80 ml
oil10 ml
Fresh mangoes2 piece
Fried glutinous flour

blenderAll Tools Needed

stainless steel bowlglass bowlMesh Strainerwhisksteaming rackwokknifecupcutting boardwooden spatulaFrying panforkcling wraprefrigeratorrolling pindough scraper