Vegan Coconut Mango Mochi (Gluten and Oil-Free)
Fresh mango dipped in a tangy coconut lemon sauce, coated with shredded coconut and wrapped in a soft pillow of mochi.
Ingredients
- ½ cup glutinous rice flour
- 2 tbsp sugar*
- ½ cup warm water
- 1 mango peeled
- ¼ cup coconut lemon sauce**
- 1¼ cup shredded coconut
- cornstarch for dusting
Instructions
- Combine flour, sugar and water together with a whisk/fork to form a liquid mixture. Steam for 15 minutes or until the dough has become firmer and more opaque. Transfer to a parchment paper dusted with cornstarch and let cool until warm to touch. Roll out into a 6 x 9-inch rectangle. Refrigerate for 15 minutes, or until completely cool.
- Scoop out 12 balls of mango flesh with a teaspoon. Pat dry with a kitchen towel to remove excess mango juice. Dip each piece in coconut lemon sauce, then coat with shredded coconut. Refrigerate until ready to assemble.
- Cut the rolled out dough into 12 equal squares. Working quickly with floured hands, place a coconut mango piece in the center and fold the corners of the dough inwards. Pinch the folds to secure, then gently roll the dough into a ball. Repeat with the other pieces.
- Refrigerate for at least 15 minutes before serving chilled. Best eaten fresh, enjoy!
Notes
This mochi recipe has been adapted from Okonomi Kitchen's Tahini Chocolate Truffle Daifuku Mochi.
*You can use brown/organic cane sugar, but it will cause the mochi to appear slightly brown.
**Get my Coconut Lemon Sauce recipe here.
Tried this recipe?Let us know how it was!