Mango Mochi Recipe . However, here we made Sweet Mochi using Mochiko (sweet rice flour) and a lot of sugar, and it is pliable for an extended time to be able to shape it in the way you want for desserts. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. 50g icing sugar. 100g coconut cream (I use kara) 120g glutinous rice flour. Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. Mango Mochi recipe adapted and translated from here (my notes in red) makes 12 Ingredients: 100g milk. Gently pull opposite edges of the mochi up and over the ice cream, pinching them together where they meet at the top. This recipe puts a local tropical spin on the typical mochi filling, making use of fresh cubed mangoes and a touch of lush passionfruit juice to add flavor to the glutinous rice that surrounds the fruit. Before I delved into developing this recipe I had never steamed a dessert before, or worked with rice flour, so I wasn’t sure how the whole thing was gonna go down. Mango Mochi Recipe. Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be cooked to be able to be eaten again. If the covering is thicker than about 1/8 inch, trim some of the mochi to make it thinner. Once each ice cream ball is completely enclosed, place seam-side down in a paper cupcake liner. 6. We used Mochiko which is basically powdered sweet rice. Mango Mochi Cakes are one of my absolute favorite desserts, and while I had been a long time longing to try my hand at making them myself, the task seemed daunting– mostly because everything about it was so unfamiliar. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat.