Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 60g of glutinous rice flour into a pan, stir-fry on lowest heat for about 5 minutes until cooked, then pour into a container to cool.
local_fire_departmentLowest heat, about 5 minutesWatch out
Must stir-fry on the lowest heat, otherwise the glutinous rice flour will easily burn and turn yellow.
Add 300g coconut milk and 90g sugar to the pan, stir on lowest heat until sugar completely dissolves without boiling, then pour into a bowl with 200g glutinous rice flour and 20g corn starch, mix thoroughly.
local_fire_departmentLowest heatWatch out
Must keep the heat at the lowest to dissolve the sugar, otherwise boiling coconut milk will separate oil and water.
Must use heat-resistant gloves when handling hot steamers to avoid severe burns from high-temperature steam.
Grease the container with a little oil, pour the batter through a strainer into the steaming plate, wrap with plastic wrap, steam over medium heat for 15 minutes in boiling water until a toothpick inserted comes out clean.
local_fire_departmentMedium heat, 15 minutesWatch out
Must wrap tightly, otherwise condensed water dropping in will make the batter too wet to form.
The freshly steamed dough is extremely hot, be careful to avoid burns when stirring.
Take out and quickly stir with chopsticks while hot for about 3 minutes, or beat with a stand mixer on low speed for 1-2 minutes, this step is crucial for an extra chewy skin, then wrap in plastic wrap and let cool.
Watch out
Must stir quickly while hot, otherwise it won't produce a chewy texture after cooling.
Must be careful when using a sharp knife to peel and slice, to avoid cutting fingers.
Peel the mango, cut it in half, and slice into appropriate pieces for later use.
Watch out
Avoid getting mango juice on your hands while cutting, otherwise it will be slippery and hard to wrap.
Take out the cooled dough, place plastic wrap underneath, divide into 60-70g portions according to mango size and roll thin, trim with a scraper, wear gloves and wrap the mango starting from the middle.
Watch out
The skin must be rolled thin enough and wrapped tightly, otherwise the texture will be heavy and filling will leak out.
Roll in the cooked glutinous rice flour, pat off excess flour, and put the wrapped mochi in the refrigerator to chill for 1 hour for better texture.
Watch out
Must pat off excess powder on the surface, otherwise it will taste too floury.
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