Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - July 13, 2022
  • - 9:02 pm

Mango Mochi (Easy Microwave Recipe)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

These mango mochi are inspirired by my love for mochi and glutinous rice-based desserts growing up in the Philippines. We have a variety of mochi flavours in the Philippines ranging from ube (purple yam), pandan, banana, and of course mango.

Mango mochi

These are vegan and gluten-free by default and made in a microwave using a simple mix of glutinous rice flour, fresh Philippine mangoes, sugar, water, and a pinch of salt. These mochi are filled with ripe mangoes for a juicy and chewy bite.

Mango mochi
These mango mochi are inspirired by my love for mochi and glutinous rice-based desserts growing up in the Philippines.

🥭 INGREDIENTS YOU’LL NEED TO MAKE MANGO MOCHI

mango mochi ingredients
Fresh ripe mango chunks to use for the puree, sugar, water, salt to make mango mochi.

MOCHI

  • mango puree (mine was from fresh mangoes)
  • sugar
  • water
  • salt
  • glutinous rice flour , a.k.a. sweet rice flour or mochiko flour

FOR DUSTING

  • Corn starch or corn flour

FILLING


  • fresh ripe mango

FOR GARNISH (OPTIONAL)

  • Mint leaves for topping, optional
dry glutinous rice flour or mochiko flour
Glutinous rice flour, also known as sweet rice or mochiko flour, is made with glutinous rice so it’s a lot stickier and starchier.

🍚 IS GLUTINOUS RICE FLOUR THE SAME AS RICE FLOUR?

The short answer is no. Glutinous rice flour, also known as sweet rice or mochiko flour, is made with glutinous rice so it’s a lot stickier and starchier. Rice flour on the other hand is made with regular white rice.

 IS THERE A SUBSTITUTE FOR GLUTINOUS RICE FLOUR?

Unfortunately not. Using glutinous rice flour is the only way to achieve the stretchiness and chewiness of mochi.

👩🏻‍🍳 HOW TO MAKE MOCHI IN A MICROWAVE

3. Add the mangoes to large bowl and mash until there are no longer any large chunks.
4. Add the sugar, pinch of salt, and water into the mango puree. Mix well before adding in the glutinous rice flour.
Once there are no signs of dry flour. Cover your bowl with a microwave safe cover. 1Microwave for 1 minute
After 1 minute, carefully mix the mango mochi mixture. After microwaving, mix the mochi mixture again.
Cover the bowl and microwave for 1 minute again. The dough should be sticky and stretchy, but not wet.
Cover the bowl and then allow the mochi to cool for 30 minutes in a refrigerator. It’ll thicken as it cools and will be a lot easier to work with.
  • Prepare a large microwave safe bowl.
  • Peel and slice the mango. I like to slice a checkered pattern on each mango “cheek” and scoop the flesh out with a spoon. This way, I can easily mash the mangoes using a potato mashed to make a puree.
  • Add the mangoes to large bowl and mash until there are no longer any large chunks.
  • Add the sugar, pinch of salt, and water into the mango puree. Mix well.
  • Add in the glutinous rice flour and mix well to combine with the mango mixture. Once there are no signs of dry flour. Cover your bowl with a microwave safe cover.
  • See steps below if you don’t have a steamer.

❓WHAT IF I DON’T HAVE A MICROWAVE?

You can steam the mochi for 15 minutes or until cooked and chewy.

For my steamer set-up, I usually prepare a deep pan (like a wok) with some water and use a bamboo steamer lined with parchment paper. Be sure that the water is only grazing the bottom part of the bamboo steamer and doesn’t reach the parchment paper and the mochi.

WATERY DOUGH EVEN AFTER MICROWAVING?

  • In case you encounter mochi dough after cooking/microwaving that still very wet and not sticky, stretchy, this may be lacking glutinous rice flour to hold it together. This might be due to excess moisture from the fresh mangoes.
  • You can add 1-2 tbsp more glutinous rice flour to the dough, mix well to combine, and microwave again for 1 minute or until there are no signs of raw flour. If it’s still a bit wet, you can add 1-2 tbsp more glutinous rice flour to the dough, mix well, and microwave again. 

🥭MORE MANGOES FOR THE MOCHI FILLING

  • Meanwhile, prepare the mochi filling. I simply used 1 fresh ripe mango and cut each side into 6-8 large chunks to use as filling. You can refrigerate or freeze these if you want these hard. I simply refrigerated mine.

DIVIDE THE MOCHI DOUGH

Lightly flatten the ball of mochi until around 0.5-inch (1.25 cm) thick. You can do this with your hands and dust with additional corn starch as needed.
Divide the mochi dough into 8.
  • Afterwards cooling the mochi dough, dust your flat surface with a generous amount of corn starch. This will prevent the mochi from sticking. Add in the mochi to the corn starch and sprinkle on some corn starch on the top as well. 
  • You can dust your hands or a spatula with some corn starch before checking underneath that the mochi has not stuck to your surface. If it does, carefully scrape it out and coat with more corn starch.
  • Lightly flatten the ball of mochi until around 0.5-inch (1.25 cm) thick. You can do this with your hands and dust with additional corn starch as needed.
  • Divide the mochi dough into 8.

SHAPING THE MANGO MOCHI

How to shape mango mochi
Mochi dough with fresh chunk of mango
How to shape mango mochi
How to shape mango mochi
How to shape mango mochi
How to shape mango mochi
  • Get a piece, carefully flatten it more to stretch. I like to pinch the border/sides so that these are thinner and much easier to pinch together when sealing the mochi.
  • Place the mochi wrapper on your palm. Add a chunk of mango in the centre and bring the edges together. From there, pinch the sides together to seal the mochi well.
  • Flip over and then place on your palm or on a surface to flatten the base.
  • Place the finished mochi on a plate or surface dusted with some corn starch to prevent from sticking.
  • Repeat this for the rest. Garnish with a mint leaf, if desired.

SERVE AND ENJOY WHILE FRESHLY MADE

Mango mochi
These mango mochi are best enjoyed freshly made when the skin is still moist and chewy.
  • These are best enjoyed freshly made and consumed within the day. Refrigerating these will cause the mochi to dry up so they won’t be as chewy compared to when they’re freshly made.
Mango mochi with fresh mangoes

REHEATING THE MOCHI (JUST IN CASE!)

I really don’t recommend refrigerating your mochi because they will harden but here are some steps just in case you do end up with leftovers.

Microwaved stores in an air-tight container.
Place the mochi on a plate. Sprinkle with some water.
Cover the mochi and microwave for 10-20 seconds until soft and bouncy to the touch.
  • I really recommend consuming your mochi within the day but in case you have leftovers or forget to store your mochi properly and they harden, don’t lose hope!
  • You can still enjoy your mochi and get it back to its chewy texture by microwaving or even steaming.
  • To microwave, place the mochi in a heat proof bowl or plate. Splash a few drops of water and then cover your mochi. Microwave for 10-20 seconds or until it’s soft and bouncy to the tough.
  • You can leave it covered for 30 more seconds after microwaving to allow the steam to continue soften the mochi. You can also let the mochi cool down a bit since it’s warm after microwaving.
  • DO NOT over microwave the mochi because this will turn too soft and will lose its shape — think of slime/goo.
Mango mochi

🍦OTHER VEGAN DESSERT RECIPES YOU MIGHT LOVE

  • Mango Sticky Rice
  • Vegan Cinnamon Waffles
  • Ube Pandesal (Filipino Sweet Bread Rolls)
  • Cinnamon Pancakes
Mango mochi

Easy Mango Mochi

5 from 3 votes
These mango mochi are inspirired by my love for mochi and glutinous rice-based desserts growing up in the Philippines. We have a variety of mochi flavours in the Philippines ranging from ube (purple yam), pandan, banana, and of course mango.
These are vegan and gluten-free by default and made in a microwave using a simple mix of glutinous rice flour, fresh Philippine mangoes, sugar, water, and a pinch of salt. These mochi are filled with ripe mangoes for a juicy and chewy bite.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Asian, Filipino, Japanese
Servings 8 mochi
Calories 78 kcal

Equipment

  • Microwave-safe bowl
  • Cover
  • OR a steamer

Ingredients
 
 

MOCHI

  • 5 oz mango puree , from 1 large fresh ripe mango (1/2 cup)
  • 1.5 to 2 tbsp sugar (see notes)
  • 2 tbsp water
  • Pinch salt
  • 3.5 oz glutinous rice flour , a.k.a. sweet rice flour or mochiko flour (1 cup) – plus more if needed (SEE NOTES)

FOR DUSTING

  • Corn starch or corn flour

FILLING


  • 1 fresh ripe mango

FOR GARNISH (OPTIONAL)

  • Mint leaves for topping, optional

Instructions
 

PREPARING THE MOCHI

  • You can watch the video or see the photos above to see how these are made.
  • Prepare a large microwave safe bowl.
  • Peel and slice the mango. I like to slice a checkered pattern on each mango “cheek” and scoop the flesh out with a spoon. This way, I can easily mash the mangoes using a potato mashed to make a puree.
  • Add the mangoes to large bowl and mash until there are no longer any large chunks.
  • Add the sugar, pinch of salt, and water into the mango puree. Mix well.
  • Add in the glutinous rice flour and mix well to combine with the mango mixture. Once there are no signs of dry flour. Cover your bowl with a microwave safe cover.
  • See steps below if you don't have a steamer.

COOKING THE MOCHI

  • Microwave for 1 minute. Do note that some microwaves can vary in terms of settings. After 1 minute, carefully mix the mango mochi muxture.
  • Cover the bowl and microwave for 1 minute again. After microwaving, mix the mochi mixture again.
  • Cover and then microwave for another 1 minute until very thick and chewy.
    The colour of the mixture will go from a creamy yellow (like ice cream) to a slightly translucent yellow with no more sign of any creaminess and flour.
  • Check the consistency of the dough, it should be thick, very stretchy, and bouncy. If it's still wet, see the notes below.
  • Once the mochi is cooked, You can transfer this to a plate or another bowl lightly dusted with corn starch (so it doesn't stick).
  • Cover the plate/bowl and then allow the mochi to cool for 30 minutes in a refrigerator. It’ll continue to thicken as it cools and will be a lot easier to work with.

MOCHI FILLING

  • Meanwhile, prepare the mochi filling. I simply used 1 fresh ripe mango and cut each side into 6-8 large chunks to use as filling. You can refrigerate or freeze these if you want these hard. I simply refrigerated mine.

SHAPING THE MOCHI

  • Afterwards, dust your flat surface with a generous amount of corn starch. This will prevent the mochi from sticking. Add in the mochi to the corn starch and sprinkle on some corn starch on the top as well.
  • You can dust your hands or a spatula with some corn starch before checking underneath that the mochi has not stuck to your surface. If it does, carefully scrape it out and coat with more corn starch.
  • Lightly flatten the ball of mochi until around 0.5-inch (1.25 cm) thick. You can do this with your hands and dust with additional corn starch as needed.
  • Divide the mochi dough into 8.
  • Get a piece of dough, carefully flatten it more to stretch. I like to pinch the border/sides so that these are thinner and much easier to pinch together when sealing the mochi.
  • Place the mochi wrapper on your palm. Add a chunk of mango in the centre and bring the edges together. From there, pinch the sides together to seal the mochi well.
  • Flip over and then place on your palm or on a surface to flatten the base.
  • Place the finished mochi on a plate or surface dusted with some corn starch to prevent from sticking.
  • Repeat this for the rest. Garnish with a mint leaf, if desired.
  • These are best enjoyed freshly made and consumed within the day. Refrigerating these will cause the mochi to dry up so they won’t be as chewy compared to when they’re freshly made.

WHAT IF I DON’T HAVE A MICROWAVE?

  • You can steam the mochi for 15 minutes or until cooked and chewy.
  • For my steamer set-up, I usually prepare a deep pan (like a wok) with some water and use a bamboo steamer lined with parchment paper. Be sure that the water is only grazing the bottom part of the bamboo steamer and doesn't reach the parchment paper and the mochi.

REHEATING THE MOCHI

  • I really recommend consuming your mochi within the day but in case you have leftovers or forget to store your mochi properly and they harden, don’t lose hope! You can still enjoy your mochi and get it back to its chewy texture by microwaving or even steaming.
  • To microwave, place the mochi in a heat proof bowl or plate. Splash a few drops of water and then cover your mochi. Microwave for 10-20 seconds or until it's soft and bouncy to the tough.
  • DO NOT over microwave the mochi because this will turn too soft and will lose its shape — think of slime/goo.
  • You can leave it covered for 30 more seconds after microwaving to allow the steam to continue soften the mochi. You can also let the mochi cool down a bit since it’s warm after microwaving.

WATCH Video

https://youtube.com/shorts/Dl8fUzRoHDc

Notes

SUGAR

  • My mangoes were very ripe and sweet so I used 1.5 tbsp sugar. You can use 2 tbsp sugar if want more sweetness.
 

WATERY DOUGH EVEN AFTER MICROWAVING?

  • In case you encounter mochi dough after cooking/microwaving that still very wet and not sticky, stretchy, this may be lacking glutinous rice flour to hold it together. This might be due to excess moisture from the fresh mangoes.
  • You can add 1-2 tbsp more glutinous rice flour to the dough, mix well to combine, and microwave again for 1 minute or until there are no signs of raw flour. If it’s still a bit wet, you can add 1-2 tbsp more glutinous rice flour to the dough, mix well, and microwave again. 
 

NUTRITIONAL INFO

Serving: 1piece | Calories: 78kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 172IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

This Post Has 2 Comments

  1. Songnam Tse 26 Aug 2022 Reply

    5 stars
    These are amazing!! I love mochi and make it quite often and wanted to try some different flavors. This is by far the best one I’ve tried. 10/10! Will definitely be making them again in the future.

    1. Jeeca 29 Aug 2022 Reply

      So so happy you liked it! And thank you so much! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevFilipino Cucumber and Tomato Salad
Spicy Black Pepper Ho Fan (Rice Noodles)Next

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY