Easy 3-Ingredient Mango Mochi with Custard Filling

• servings: 6 servings
• active time: 2 minutes
• total time: 5 minutes

Ingredients

1/2 cup mochiko flour, sweet rice or glutinous rice flour (70 g)

2/3 cup ripened mango (5 oz diced, will yield about 1/2 cup of mango puree)

2/3 cup pastry cream, vanilla pudding or ice cream of choice (, read notes*)

Directions

Prepare Puree

Prepare mango puree by blending the diced mango in a mini blender until creamy.

Make the Mochi Dough

In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour and mango puree.

Microwave the mochi mixture for 90 seconds

Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed

Microwave the mochi mixture again, this time for 60 seconds.

Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.

Cut the mochi into 6 pieces using kitchen shears or scissors

Wrap with Filling

Use a small cookie scoop to portion out about 1-2 Tablespoon portions of the mochi filling and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.

Enjoy!

Nutrition

• Calories: 190 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Sodium: 123 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 6 g