Where can I buy glutinous rice flour?

I buy glutinous rice flour at my local gluten-free bakery. You can often find it at specialty health food stores, Japanese or Asian markets and potentially in the international aisle of groceries. You might see it as sweet rice flour, mochiko, or shiratamako.

Why is my mochi hard?

Leaving the cooked mango mochi dough out, uncovered, will cause it to get hard. I recommend filling and shaping the mochi as soon as the dough cools so that it's the optimal texture. However, if this is not possible, store the dough in a sealed container at room temperature until ready to use.

Can I heat up mochi in the microwave?

Yes, but not too long! Spritz or lightly wet the surface of the mochi with water and cover with a paper towel. Microwave in 10 second increments until the dough is soft and springy the touch. Do not over-microwave. This will cause the dough to lose its shape and begin to break down.

Mango Mochi Recipe (Sugar-free, Dye-free) • Heal Me Delicious

Description

This naturally flavored Mango Mochi Recipe is made with just four main ingredients and comes together quickly in the microwave for a fun treat that is gluten-free and vegan and free of added sugars, artificial flavors and dyes.

Ingredients

Units Scale

Mochi Dough

3/4 cup coconut milk
3/4 cup diced ripe mango*
3/4 cup glutinous rice flour
pinch sea salt
1/2 TBSP avocado oil or dairy-free butter

Mochi filling

1 small fresh ripe mango, peeled and diced into 3/4” cubes

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Instructions

Add coconut milk and diced mango to a food processor and pulse until combined into a smooth puree.
In a large glass or microwave-safe bowl, add glutinous rice flour, sea salt and mango puree and stir until it combines into a smooth, loose mixture. If the mixture is too dry, add a few splashes of coconut milk, 1 TBSP at a time until the mixture is smooth.
Cover the bowl with plastic wrap or a microwave safe lid. If using a lid, leave a small vent for steam to escape. If using plastic wrap, poke holes in the top of the wrap with a toothpick for steam to escape. Microwave on high power for 3 minutes.
Use a kitchen towel to carefully remove the hot bowl from the microwave.
Remove the cover/plastic wrap.
Add in avocado oil and use a spatula to combine it into the dough. Dough should be very sticky.
Allow the dough to cool 5-10 minutes.
Once the dough has cooled a bit, sprinkle a clean surface with some glutinous rice flour and transfer dough on top.
Knead the dough for 2-3 minutes until smooth and then use a rolling pin to roll the dough out to about 1/2″ thick.
Divide the dough into 6 even pieces. Place a 3/4” mango cube in the centre of each piece of dough.
Fold all four edges of the dough over the mango filling and pinch them together to seal.
Roll each piece of mochi between your palms to create a smooth round shape.
Serve within 3 hours of making.

Notes

* Ripe mangoes are key to the success of this recipe as it relies on the sweetness from the mangoes to sweeten the dough. If your mangoes aren’t ripe enough the dough will not be sweet. If necessary, feel free to add 1-2 TBSP maple syrup to the dough.

Prep Time: 20 minutes
Cook Time: 3 minutes
Category: Desserts
Method: Microwave
Cuisine: Japanese-Inspired