Mochi are small Japanese sweets made from glutinous rice flour , which naturally makes them gluten-free . Their soft yet slightly elastic makes them a unique treat. But mochi is a love-it-or-hate-it kind of thing. The texture can be surprising: two of us in the family aren't fans of this little dessert because its very soft texture can be unexpected. I confess, I adore them! In this exotic version, they're filled with a smooth mango and coconut cream , adding a fruity and delicately sweet touch. But you can fill them with whatever you like: fruit, vanilla cream, spread, or even sorbet for frozen mochi. Easy to make at home, you just need to get the hang of sealing the dough. These mochi are perfect for a light dessert or a sweet treat. A true journey into the heart of Japanese pastry !
Ingredients
For the mochi dough
For the garnish
Preparation
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Blend the mango with the coconut milk and sugar until smooth. Place in the freezer while you prepare the dough.
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In a glass bowl, mix the glutinous rice flour and sugar; gradually add the water while whisking.
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Cover the bowl with microwave-safe film or a lid and heat the mixture in the microwave at full power, stirring every minute until thickened (approximately 3 minutes).
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Sprinkle a work surface with cornstarch and place the dough on it. Let it cool slightly, then divide the dough into 8 small portions. Roll them out into small circles about 7 or 8 cm in diameter.
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Place a spoonful of filling in the center of each disc and gently close by forming a ball and pinching the edges to seal them.
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It's best to leave the mochi at room temperature and enjoy them immediately.
