Sugar-free Coconut Mango Mochi

Sugar-free Coconut Mango Mochi

  • Prepare: 2H 30M
  • Cook: 12M
  • Total: 2H 42M
Sugar-free Coconut Mango Mochi

Sugar-free Coconut Mango Mochi

Ingredients

  • Produce

    • 1/3 Mango, Large
  • Canned Goods

    • 3/4 cup Coconut milk, unsweetened
  • Condiments

    • 1/4 tsp Stevia extract, pure
    • 1 tbsp Vegan butter
  • Baking & Spices

    • 3 tbsp Cornstarch
    • 3/4 cup Rice flour, glutinous
  • Nuts & Seeds

    • 3/4 cup Coconut, unsweetened
  • Other

    • (optional 1 teaspoon agave nectar
  • Time
  • Prepare: 2H 30M
  • Cook: 12M
  • Total: 2H 42M

Found on

Description

This sugar-free, soft coconut mango mochi is refreshing. Better yet, nothing says summer better than the tropical sweet mango filling! Tools: Kitchen gloves, 3 mixing bowls, spatula, measuring cups and spoons, fine mash strainer

Ingredients

  • ¾ cup glutinous rice flour
  • 3 tablespoons cornstarch
  • 1 tablespoon vegan butter
  • ¼ teaspoon pure stevia extract powder (Now brand)
  • ¾ cup coconut milk, unsweetened
  • ⅓ large mango, cubed
  • ¾ cup unsweetened shredded coconut
  • (optional) 1 teaspoon agave nectar

Directions

  • Whisk together all the mochi dough ingredients in a heat resistant bowl. It should be thinner than the typical consistency of pancake batter. Let the batter rest for 10 minutes. Run through a fine mash strainer to remove any clumps if necessary.
  • Fill a steamer pot with 2 cups of water and place the bowl of mochi batter into the steamer. Cover the steamer and place the steamer on a stove. Bring the water to a boil and then turn down to medium heat or to a gentle boil. Steam for 12 minutes. When the mochi dough is cooked, the center of the dough should be set without any runny liquid.
  • Remove the bowl from the steamer and transfer the cooked mochi dough into another clean glass or ceramic bowl with a spatula. Cover the bowl with a lid or plastic wrap and cool completely in refrigerator. Approximately 2 hours.
  • Meanwhile, add coconut shreds and agave nectar (if any is used) into a food processor. Pulse to chop the shreds into smaller pieces but not powder. Transfer the prepared coconut shreds into a bowl and set aside.
  • Wearing disposable kitchen gloves, evenly divide the mochi dough into 8 pieces. Approximately 35 grams for each piece. Use your fingers to shape each piece into a smooth ball and then flatten it between palms to form smooth disk. Place one piece of mango cube in the center and then wrap the edge of the dough around the mango. Gently pinch the opening of the dough together to close and form a smooth ball again.
  • Place and roll the mochi ball in prepared coconut shreds. Coat evenly. Transfer the prepared mochi in cupcake liners. Set aside.
  • Repeat step 5 and 6 to finish all mochi dough. Refrigerate at least 30 minutes before serving. These mocha balls can be stored in the refrigerator up to 3 days. Longer time storage will make the mochi balls stiff.
  • Serves: 8 mochi
  • Prepare: 2 hours 30 mins
  • Cook Time: 12 mins
  • TotalTime:
lightorangebean.com

lightorangebean.com

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Title:

Sugar-free Coconut Mango Mochi | Light Orange Bean

Descrition:

This sugar-free, soft coconut mango mochi is refreshing. Better yet, nothing says summer better than the tropical sweet mango filling!

Sugar-free Coconut Mango Mochi

  • Produce

    • 1/3 Mango, Large
  • Canned Goods

    • 3/4 cup Coconut milk, unsweetened
  • Condiments

    • 1/4 tsp Stevia extract, pure
    • 1 tbsp Vegan butter
  • Baking & Spices

    • 3 tbsp Cornstarch
    • 3/4 cup Rice flour, glutinous
  • Nuts & Seeds

    • 3/4 cup Coconut, unsweetened
  • Other

    • (optional 1 teaspoon agave nectar

The first person this recipe

lightorangebean.com

lightorangebean.com

179 0

Found on lightorangebean.com

Light Orange Bean

Sugar-free Coconut Mango Mochi | Light Orange Bean

This sugar-free, soft coconut mango mochi is refreshing. Better yet, nothing says summer better than the tropical sweet mango filling!