Mango Daifuku Mochi with Coconut Milk

Mango mochi has always been one of my favorite desserts. For a long time, I wanted to try making it myself, but it felt intimidating—mostly because I had never worked with many of the techniques involved. Before testing this recipe, I had never steamed a dessert or used glutinous rice flour, so I wasn’t sure how it would turn out.

Fortunately, despite a few trial-and-error moments, mochi turned out to be surprisingly simple and quite forgiving. I’m excited to keep experimenting with different versions in the future. I hope you enjoy both making and eating these soft coconut-infused treats, and feel free to swap the mango filling with other fruits or fillings you prefer.

Ingredients

3/4 cup sweet (glutinous) rice flour
3 tablespoons cornstarch
3 tablespoons powdered sugar (add an extra tablespoon if you want a sweeter result)
1 tablespoon vegetable or canola oil, plus extra for greasing gloves
1 cup full-fat coconut milk
1/2 cup dried shredded coconut
1 ripe mango, peeled, pitted, and cut into 1-inch chunks

You will also need: disposable gloves, plastic wrap, a steaming rack, a heatproof bowl, a large pot or wok with a lid, and paper cupcake liners

Preparing the Dough

Combine the rice flour, cornstarch, powdered sugar, oil, and coconut milk in a medium heat-safe bowl, mixing until smooth and well blended.

Set up a steaming system by placing a rack inside a large pot or wok with 1–2 inches of water. Put the bowl on the rack and cover with a lid.

Heat over medium-high until the water reaches a gentle boil, then steam for 20–30 minutes. Stir once halfway through cooking. Use caution when lifting the lid, as hot steam will escape. If doubling the recipe, steaming time may need to be extended.

The mixture is ready when it thickens and becomes slightly firm with a matte surface. You can test it by lightly touching the dough with a chopstick—if it doesn’t stick, it’s done.

Mixing, Cooling, and Kneading

Carefully remove the bowl and stir the hot dough with chopsticks to help it cool slightly. It will be thick and require some effort to mix.

Place a sheet of plastic wrap on a flat surface and transfer the dough onto it. Use the plastic wrap edges to fold and knead the dough without sticking to your hands. Be careful, as it will still be hot. Knead for about a minute until smooth, but avoid overworking it, as that can make the texture too dense.

Wrap the dough and refrigerate for about 15–20 minutes, or until it becomes easier to handle.

Shaping the Mochi

Once cooled, spread the shredded coconut onto a plate. Lightly oil your hands or gloves.

Scoop about 1½ tablespoons of dough and roll it into a ball. Flatten it into a small disc, place a mango piece in the center, and carefully seal the dough around the filling. Roll it again into a smooth ball.

Coat each mochi in shredded coconut and place it into a paper cupcake liner.

Serving and Storage

Mochi is best enjoyed fresh or within the same day for the softest texture. If needed, it can be tightly wrapped and stored in the refrigerator for up to one day or overnight.