I can’t remember the first time I had mochi but I’m pretty sure it was love at first bite. It’s not overly sugary but just sweet enough to satisfy a sweet tooth. It also has this amazing chewy texture to it. For this mochi recipe, the mango flavor is mild and delicate.
Mango Mochi Recipe
16 oz Box mochiko – sweet rice flour (pictured above)
6 oz Box mango jello – I just used two 3 oz boxes (pictured above)
2 1/2 Cup sugar – You can add less if you want. I’ve made this with 2 cups sugar and it was fine
12 oz Can mango nectar – If you can’t find the canned nectar, you can find the cartons in the juice section (pictured above). You’ll just have to measure it out to 12 oz.
12 oz Water
Corn starch – for dusting
*Prepare the day before
1. Grease and flour a 13″ x 9″ x 2″ glass pan. Set aside. Pre-heat oven to 350.
2. Mix mochiko, mango jello, and sugar in a bowl.
3. Mix mango nectar and water in a separate bowl.
4. Combine dry ingredients with wet ingredients and whisk until smooth.
5. Pour mixture into pan and cover with foil. Bake for 50-60 minutes.
6. Remove from oven and wait 10-15 minutes. Remove foil until cool.
7. Cover mochi back up with foil and let set overnight. Do not put in fridge.
8. Cut 1 1/2 in squares with a plastic knife. Usually I cut off the side edges (crust) and discard them since they are harder in texture.
9. Dust each piece with corn starch. This makes the mochi easy to plate and pick up with your fingers. Otherwise, the mochi would stick to your hands and the plate.
This mochi should be consumed in about two days after it was made. Mochi changes texture quickly and will get hard after a few days. It’s also important that you do not refrigerate the mochi. Refrigeration will ruin the texture.