Mango Mochi 🥭

In a bowl, whisk to combine coconut milk, glutinous rice flour, and sugar until smooth. Transfer to a nonstick pan and heat over medium low heat. Continuously stir with a flexible spatula until the batter transforms into a thick cohesive dough, 7 to 8 minutes.

Transfer the mochi to a work surface dusted with starch and sprinkle the top of the mochi and a rolling pin with more starch. You’ll out the dough into about a 11” square, a little thicker than 1/4” and allow the mochi to completely cool.

Cut the mochi into 4 squares and wrap the mango cheeks in mochi, gently pressing the edges together so they seal. If you need to fill in any gaps, just tear off some extra mochi and use it to patch up the gaps.

Chill the mochi for at least 20 minutes over up to 1 day and enjoy!