Mochis filled with mango and coconut: Japanese gentleness without gluten 🇯🇵🥭
Mochis are small Japanese sweets prepared made from sticky rice flour , which makes them naturally gluten -free . Their texture that is both soft and slightly elastic makes it a unique treat. But, the mochi, we like or we don't like it. The texture may surprise: in the family 2 of us are not fans of this little dessert because the very soft texture can surprise. I admit, I love it! In this exotic version, they are filled with a smooth cream with mango and coconut , bringing a fruity and delicately sweet touch. But you can stuff them with what you like: a fruit, a vanilla cream, spread and even a sorbet to get iced mochis, easy to make at home, you just have to take the blow to seal the dough, These mochis are perfect for a light dessert or a gourmet break. A real trip to the heart of Japanese pastry !
- 80 g sticky rice flour
- 70 g of sugar
- 140 ml of water
- Cornstarch (to handle the dough)
- 100 g of mango flesh
- 50 ml of coconut milk
- 1 Tbsp of sugar
- Mix the mango with coconut milk and sugar until a smooth cream is obtained. Reserve in the freezer time to prepare the dough.
In a glass bowl, mix the sticky rice flour and sugar; Add the water little by little, mixing with a whisk.
Cover the bowl with a special microwave film or a lid and heat the preparation in the microwave with maximum power, stirring every minute until thickened (about 3 minutes).
Sprinkle a cornstarch starch worktop and place the dough there. Let cool then divide the dough into 8 small portions. Spread them in small circles of about 7 or 8 cm.- Place a spoonful of garnish in the center of each disc and closed gently by forming a ball and pinching the edges to weld them.
- It is better to leave the mochis at room temperature and taste them without delay.