Ingredients . 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. 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. Mango Makes 4 daifuku mochi cakes Note: mango tends to be stickier than the other flavors. Oleh Vickymoos pada tanggal 15.02.00. Mango Mochi Recipes. Print Recipe. If it is too sticky to handle, knead in mochiko after steaming. 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. Mango Mochi Cakes with Coconut Milk Recipe. Mango is not sweetened but you can add sugar if you like. Mango Mochi Cakes. 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 The unique texture makes this one of the most popular sweets in Japan. If you've ever had mochi at a Japanese restaurant it's not very sweet, formed into balls and rolled in cornstarch. Ate 2 and froze the rest. Servings: 6 Cakes. A good recipe for make-ahead desserts. 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. It takes many steps to make the mochi ice cream but the taste is really amazing! Its okay if there are some bigger pieces, they will dissolve!) If you quadruple the recipe you can fill a 13x9 pan. Ingredients. Let’s make Mango Mochi Ice Cream, ice cream wrapped with mochi. 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