Mango Mochi Recipes. This mochi recipe is nice in that the skin is still soft and chewy even if it has been in the refrigerator overnight. This is a Hawaiian version that I have adapted. Mango is not sweetened but you can add sugar if you like. Mango Mochi Cakes with Coconut Milk Recipe. 1 cup Mochiko (sweet rice flour or Mochi flour) (160g) 3/4 cup water (180ml) 2 cups sugar (400g) cornstarch Anko (sweet red bean paste) or Green Tea Ice Cream if you want; Instructions Ingredients. If you quadruple the recipe you can fill a 13x9 pan. Very addicting so I made muffins so I can control the amount I consume. ½ cup mochiko sweet rice flour 1 tbsp ground freeze dried mango (pound in a bag with a meat tenderizer or pulse in a food processor. If it is too sticky to handle, knead in mochiko after steaming. Its okay if there are some bigger pieces, they will dissolve!) Servings: 6 Cakes. Ate 2 and froze the rest. The unique texture makes this one of the most popular sweets in Japan. Mango Makes 4 daifuku mochi cakes Note: mango tends to be stickier than the other flavors. A good recipe for make-ahead desserts. You can also add pineapple cubes, if you prefer—just make sure that your fruit fillings aren’t too wet so that the mochi will keep well. Print Recipe. Ingredients. Oleh Vickymoos pada tanggal 15.02.00. 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. Ingredients . If you've ever had mochi at a Japanese restaurant it's not very sweet, formed into balls and rolled in cornstarch. Let’s make Mango Mochi Ice Cream, ice cream wrapped with mochi. It takes many steps to make the mochi ice cream but the taste is really amazing! Mango Mochi Cakes. Been in the refrigerator overnight after steaming and chewy even if it is too sticky to,. 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