Hawaiian Mango Mochi


Author Notes: Many picnic baskets are packed with portable and oh-so-tasty brownies for dessert. Perhaps more popular in Hawaii is the beloved Hawaiian-Japanese confection known as mochi. You may be familiar with the Japanese sweet of sticky rice balls sometimes filled with sweet red bean paste. In Hawaii, sweet rice flour has found its way into many other recipes, including a cake-like temptation known as butter mochi. In honor of the too-short mango season, I have made a coconut milk enriched version of mochi topped with mango. It will remind you of the Thai dessert of mango and sticky rice, or perhaps of a fruity blondie.Beautiful, Memorable Food

Makes: 24 pieces

Ingredients

  • 1 one pound box Mochiko sweet rice flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 stick unsalted butter, melted and cooled
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 12 oz can coconut milk
  • 1 very ripe mango
In This Recipe

Directions

  1. Mix dry ingredients together in a large bowl.
  2. Add all other ingredients except for mango and whisk until well combined.
  3. Peel and slice mango, and reserve juices.
  4. Pour batter into a greased, 11" x 7" x 2" rectangular baking pan.
  5. Place mango slices on top, then drizzle over any remaining mango juice. If desired, use a knife to swirl batter slightly to created a marbled effect.
  6. Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.
  7. Let cool in pan, then slice into squares.
  8. Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).

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Reviews (16) Questions (0)

16 Reviews

Jennifer July 7, 2018
I made this for Fourth of July party and it was a huge hit. I had to alter slightly because ripe mangoes can be tricky to find. I used two semi-ripe mangoes and puréed them, mixed 2/3 of the purée with the batter and swirled the rest over the top. That way there was mango flavor throughout the mochi, and an added hit on top. So yummy!
 
trvlnsandy July 27, 2014
I used half of a bag of frozen mango pulp -- thawed. Worked well. And since I didn't have a 7X11 pan - used an 8X8 and a few cupcakes. All seemed to have worked out. Will see how the two compare - but it might make lovely mini-cupcakes.
 
I'm so glad you reposted this! I totally forgot about it, and remember I really wanted to make it. It looks so moist and full of wonderfulness.
 
LE B. May 9, 2012
p.s. the size of the pan is so important-- plse add?!
 
Author Comment
Beautiful, M. May 9, 2012
Thanks Mindy! Will add pan size above. The sweet rice flour gives the texture a little more bounciness than wheat flour, but less than you might expect-- it's not sticky.
 
Author Comment
Beautiful, M. May 9, 2012
Hi Mindy, thanks for pointing out my omission (oops!)-- now corrected above. As for the texture, it's bouncier than a cake made with wheat flour, but not sticky in the way you might imagine sweet rice flour would be.
 
LE B. May 9, 2012
Yet another brilliant creation from you! I'm so curious about the texture of this cake due to the mochi flour... Th you! <br />best, <br />mindy
 
gingerroot May 9, 2012
A mochi after my own heart! I love this.
 
BlueKaleRoad May 9, 2012
We love mochis - I"ve never thought to make them, though. What a terrific recipe!
 
yummy! This looks so awesome.. <br />
 
Author Comment
Beautiful, M. May 8, 2012
Thanks!
 
TheWimpyVegetarian June 24, 2011
I'm just looking at your wonderful recipes. This one looks fabulous. I'm definitely making this one. Just as soon as I lose a few pounds...
 
Author Comment
Beautiful, M. June 25, 2011
Thanks so much! Yes, not a low-calorie food. Everything in moderation...
 
Author Comment
Beautiful, M. June 18, 2011
I wish I had thought of this for last week's gluten-free contest!
 
Joy K. August 18, 2018
How many cups equal 1 mango