Mango Mochi dessert is a well-liked traditional Japanese rice cake. They make mochi with glutinous rice (also called sticky rice or sweet rice). And they fill this mango mochi dessert with fresh mango pieces. Most commonly, they mold mochi into shapes either rectangles or circles. Moreover, they usually eat mochi during special occasions, particularly festive season like the Japanese New Year. There are many types of mochi flavours and sweet fillings. Likewise, the flavours are green tea, matcha, mango, red bean paste, ground peanuts and black sesame. Plus taro, chocolate, coffee and many more modern variations.
For my gluten free mango mochi dessert recipe, I have made it all-natural mango flavour. Using glutinous rice flour, fresh mango and sweet fresh mango fruit fillings. Due to mango season in Australia now, there are so many different varieties of sweet and tasty mangoes. This mango mochi recipe is not only naturally gluten free. But also vegan, dairy free, nut free, soy free, corn free, refined sugar free and allergy friendly.
History of Mochi
These glutinous rice cakes emerge during Japan’s Heian period (794-1185). They offered these assortment of mochi as imperial offerings during religious ceremonies as far back as the 10th century. While the exact history of mochi is unknown, they believed that it originated from China. Customarily, they prepare mochi in a ceremony called mochitsuki all over Japan. Likewise, they rinse the glutinous rice and soaked it overnight in water the night before pounding. Followed by steaming and cooking fully the next morning.
The pounding process of mochi dough involves a pounder and a rotator. The pounder will pound the mochi with a wooden mallet in a stone or wooden mortar (called an “usu”). The rotator will turn the mochi to ensure it retains moisture. This process needs both the pounder and the rotator to be in sync in order to prevent injuries. They will make the mochi dough into various shapes and sizes as soon as the dough becomes soft and smooth. In addition, they consume mochi either fresh with numerous types of sauces, stuffed with sweet fillings or with seaweed.
Types of Mochi
Japanese usually make mochi into popular confectionery like traditional candy called wagashi and mochigashi. Whereas, they also stuff mochi with sweet filling like whole strawberry or kiwifruit named daifuku. While they flavour and dye mochi with cherry blossoms called sakuramochi. They normally fill sakuramochi with red bean paste and covered with a pickled cherry leaf. In addition, they also make mochi ice cream.
Furthermore, they serve dango (mochi dumpling) in bean based soup called oshiruko or ozenzai. Likewise, they also add mochi dumplings into noodle soup called chikara udon. And they make mochi into gel-like sweets called warabimochi and mochi waffles, often topped with ice cream. Today, they frequently make mochi with electric machines rather than the pounding method. However, they claimed that machines processing of mochi is not as tasty as using the pounding method.
History of Mango
Mangoes (Mangifera Indica L.) are tropical stone fruits that belongs to the family of the Anacardiaceae. They belong to same family as the cashew and pistachio nuts. While mangoes originated from South Asia and East India and grown since four thousand years ago. Likewise, legend showed that the Buddhist monks planted the mango tree. So that Buddha could meditate under a mango tree for shade, making mango a holy fruit in the area. Individuals travelled with mango seeds from Asia and introduced them overseas. To countries like the East Africa, the Middle East and South America during the period of 300 to 400 A.D.
Currently, they grow mangoes in many tropical and warmer subtropical climates in the world. With India being the largest producer and China, the second largest. In Australia, summer is our mango season, with so many sweet tasting and succulent mangoes available currently. Today, they consider mangoes as one of the most popular tropical fruits consumed worldwide. Loved by many for their distinctive, tasty and juicy flavour. Frequently, many people describe mangoes as the “king of fruits”. Because of their taste and high nutritional values.
Culinary Uses of Mango
Extensively used in many cuisines, they make mangoes into ice cream, sorbets, smoothies, milkshakes, juices, jelly, and pudding. As weel as chutneys, pickles, fruit preserves, dried fruits and even pies. Additionally, they also add mangoes to muesli as dried fruits, and make mango lassi from fresh mango. Moreover, they also add mango to salad. Plus they blend fresh mango with sweet chilli to make sauce or paste. Lastly, they most often serve mangoes freshly cut as a complement to desserts.
Nutritional Values and Health Benefits of Mango
Mangoes are not only high in prebiotic dietary fibre and low in calories. They are also a superb source of essential vitamins and minerals, as well as antioxidants. They are an excellent source of vitamin C, vitamin A and folate/folic acid (vitamin B9). In addition, they are a good source of vitamin B6 (pyridoxine), vitamin E, vitamin K, copper and potassium. Mangoes also supply some calcium, iron, phosphorus and magnesium. Their potent antioxidants include beta-carotene, zeaxanthin, astragalin and quercetin.
The many health benefits of mangoes may include:
- Maintain healthy blood pressure level;
- Reduce risks of cardiovascular disease;
- Boost the immune system;
- Promote healthy digestive system;
- Support healthy skin and bone;
- Maintain healthy eyes and lower risks of age related macular degeneration;
- Lower cholesterol levels;
- Decrease risks of colon, breast, lungs, leukemia and prostate cancers;
- Lower blood sugar level; and
- Aid in the management of diabetes.
You may also like my delicious and tasty Mango Pudding recipe.
Mango Mochi
Ingredients
- 500 g mango flesh
- 500 g glutinous rice flour
- 4 tablespoons agave syrup
- 1 tablespoon water
- ¼ teaspoon salt
- 80 g Mango flesh cut into 2cm (0.8 inch) cubes
- ¾ cup desiccated coconut
Instructions
- Blend all the mango flesh in a food processor or nutribullet until you get a smooth paste. Set aside.
- Add all the glutinous rice flour and salt into a large bowl, mix well.
- Then add the mango paste from step 1 and agave syrup into the flour mixture. Knead and mix into a smooth dough. Add another 1 tablespoon water if required.
- Pinch and shape the dough into 1 inch small balls (34g/1.2oz each). Make a well in the middle of each ball and place a mango cube into the well. Wrap and pinch the dough together and roll and form a smooth ball again with your palms. Place on a large plate. Repeat with the rest of the dough until finished.
- Bring a large pot of water to rolling boil, carefully drop about 8 balls into the pot and cook on medium heat. Once the balls float on the surface of the water, simmer for another 2 minutes. Repeat and cook the balls in 4 batches.
- Remove and drain the balls and set aside on a large plate lined with desiccated coconut.
- Lightly coat each of the balls evenly with desiccated coconut. Cool for 10 minutes before serving.
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