Sweet, chewy, and fruity, these soft mochi balls with mango jam filling are a delicious tropical spin on the classic Japanese treat. Easy and delicious!
Provided by: SmallRecipe.com
Total time: 35 minutes
|200 g of Glutinous Rice Flour|
|75 g of Erythritol Sweetener (or icing sugar)|
|290 mL of Water|
|180 g of Sugar-Free Mango Jam|
|Starch (for dusting) to taste|
- For the mochi filling, use store-bought or homemade mango jam and keep it in the fridge until you’re ready to scoop in onto the mochi wrappers.
- Combine glutinous rice flour with icing sugar (or blended erythritol granules) in a bowl. Then, pour in the water and mix into a smooth batter.
- Cover the bowl with cling film and microwave the mochi batter for 1 minute at medium-high power. Then, use a wet spoon to stir the mochi mixture. Repeat this step two more times until you have a smooth and stretchy dough.
- Transfer the mochi dough onto a worktop dusted with corn starch. Then, dust it with some starch to make it less sticky. Pinch off a small handful of dough and shape it into a ball.
- Flatten one ball into a disc and brush off excess starch on both sides. The disc should be 6-7 cm (2.5-2.8 inches) wide and no more than 5mm thick. Then, scoop half a tablespoon of cold mango jam and place it in the centre of the prepared mochi wrapper.
- Pull the edges of the dough towards the centre and over the filling, pinching them together at the top. Repeat for the other sides of the dough wrapper as you would do for a dumpling, pinching them at the top.
- Then, hold the mochi in your hand and keep pinching the dough together while you twist the mochi to make a tight ball. Finally, flip the mochi seam-side down and lightly press it into a dome shape. Enjoy them right away or freeze them.
Calories 61 calories, Carbohydrate 14 calories, Fat 0 grams, Fiber 0 grams, Protein 1 grams, Saturated Fat 0 grams, Sugar 2 grams, UnsaturatedFat 0 grams
Provided by: SmallRecipe.com
Total time: 25 minutes
Yield: 8 pieces
|50 g Sweet Rice Flour (Glutinous Rice) (mochiko or shiratamako)|
|75 g Granulated Sugar|
|100 ml Water|
|1 tbsp Mango Jam|
|1 tsp Mizuame (a type of Japanese sweetener, substitute: 25g/0.9 oz granulated sugar for 1 tsp mizuame)|
|100 g Potato Starch (or corn starch)|
|300 ml Mango Gelato|
- Let’s shape the mango gelato into balls. Use an ice cream scoop to make the gelato into balls and place them into foil baking cups.
- Let the cups and tray cool in a freezer before use. Work very quickly to avoid melting and firm up 8 gelato balls in the freezer completely.
- Let’s purée the mango jam. Spoon the jam onto a flat, or uragoshi strainer. Press the jam with a wooden paddle and continue scraping toward you. Removing the lumps from the jam will prevent the mochi from breaking later.
- Flip the strainer over. Gather 1 tablespoonful of the mango purée with a spatula.
- Let’s make the mochi, pounded sticky rice. Combine the sticky rice flour and sugar in a microwave-safe bowl and mix well with a spatula.
- Add a little water at a time and mix just enough to get rid of the pockets of flour.
- Add the mango jam to the mixture and continue to mix.
- Finally, add the mizuame, a type of Japanese sweetener. Mizuame will also moisten the mochi but if it is not available, add extra sugar.
- Loosely cover the bowl with plastic wrap. Heat the mixture in a microwave at 600 watts for 2 minutes. Cooking time depends on the wattage of the microwave so adjust the time accordingly.
- Remove the plastic wrap and mix with a spatula until smooth.
- Loosely cover the bowl with the plastic wrap again. Microwave the mochi for additional 40 seconds.
- Remove the plastic wrap and thoroughly mix the mochi with the spatula.
- When the surface becomes glossy, place the mochi onto a tray that is generously covered with potato starch. This thick layer of starch will prevent the mochi from sticking.
- Sprinkle more starch on top with a mesh strainer.
- Lightly pat the mochi, spreading it into a 16x32cm (6.3″x12.6″) sheet. Allow it to sit and cool and then place it in the fridge for about 30 minutes.
- Let’s prepare 8 pieces of mochi for the mochi ice cream. Cut the sheet of mochi in half lengthwise and then cut it crosswise into 8 square pieces.
- With a scraper, place each mochi onto your palm. Remove the excess starch with a pastry brush. Flip it over and remove the starch on the other side.
- Place the mochi onto a plate covered with plastic wrap and then cover it with another sheet of plastic wrap. Repeat the process and layer each mochi and plastic wrap one after the other. Cover the plate and place it in the freezer for 30 minutes to 1 hour.
- Let’s make the mochi ice cream. Remove one gelato ball from the freezer and place it onto the chilled mochi with the rounded side facing down.
- Place the gelato along with the plastic wrap into a small cup.
- Gather the mochi up to the center around the gelato. Put starch on your fingertips to prevent the mochi from sticking.
- Wrap the gelato with plastic wrap, hold it with a bag clip and then quickly place it in the freezer to firm up. You should work on only one filling at a time to avoid melting.
- We’ve shown the recipe with the mango today but we had also tried the blueberry and strawberry ones with the same procedure.
- Now, the gelato is completely firmed up. Remove the clip and plastic wrap and place the mango mochi ice cream onto a plate. Put the blueberry and strawberry mochi ice cream next to it.