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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel 2 fresh mangoes, cut them into evenly sized large chunks, and place them in a glass bowl for later use.
Watch out
Cut the mango chunks large enough, otherwise they will be too small to wrap properly and affect the texture.
Be careful when handling hot water and pots to avoid steam burns.
Place 15g of butter in a glass bowl, heat over a double boiler until completely melted into a liquid.
local_fire_departmentmedium-low heat double boilWatch out
Keep the water temperature moderate when melting butter to prevent separation.
In a large glass bowl, add 120g glutinous rice flour, 30g cornstarch, 50g powdered sugar, 100g milk, and 100g coconut milk, whisk thoroughly until smooth and completely free of lumps.
Watch out
The flour and liquids must be completely mixed without lumps, otherwise the steamed product will have a powdery texture.
Pour the melted 15g butter into the mixed batter, whisk thoroughly again until the butter is completely incorporated.
Watch out
Mix the butter thoroughly into the batter, otherwise oil spots will appear on the surface after steaming.
Be careful of hot steam when opening the steamer lid to avoid burns.
Pour the batter into a ceramic bowl, place it in a steamer with boiling water, cover and steam on high heat for 10 minutes until the white liquid turns completely translucent and solid without flowing liquid.
local_fire_departmenthigh heat double boil for 10 minutesWatch out
Steam thoroughly with the lid covered
if white liquid remains in the center, continue steaming until fully cooked
The ceramic bowl is extremely hot after steaming, use heat-resistant gloves when removing it to avoid burns.
Take out the steamed dough, transfer it to a clean bowl, cover the surface tightly with plastic wrap, and let it cool completely at room temperature.
Watch out
Cover tightly with plastic wrap while cooling, otherwise the surface will dry out and harden.
Wearing disposable gloves, knead the cooled dough until soft, divide into small portions, flatten each with thick center and thin edges, add a mango chunk, gather and pinch the edges closed like a bun, and roll into a smooth ball.
Watch out
When wrapping, flatten the wrapper thicker in the middle and thinner at the edges for easy sealing, otherwise it may break.
Roll the wrapped mochi ball in a plate of shredded coconut, gently pat so the coconut sticks evenly to the surface, and place on a serving plate.
Watch out
Gently press the coconut onto the ball, do not press too hard or it will deform.
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