Hawaiian Mango Mochi Recipe on Food52 (2024)

Serves a Crowd

by: Beautiful, Memorable Food

June18,2011

1 Ratings

Hawaiian Mango Mochi Recipe on Food52 (1)

Makes 24 pieces

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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

What You'll Need

Ingredients

1 one pound box Mochiko sweet rice flour
2 cupssugar
2 teaspoonsbaking powder
1 stick unsalted butter, melted and cooled
5 eggs
1 teaspoonvanilla
1 12 oz can coconut milk
1 very ripe mango

Directions

Mix dry ingredients together in a large bowl.
Add all other ingredients except for mango and whisk until well combined.
Peel and slice mango, and reserve juices.
Pour batter into a greased, 11" x 7" x 2" rectangular baking pan.
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.
Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.
Let cool in pan, then slice into squares.
Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).

Tags:

Cookie
Japanese
Mango
Fruit
Serves a Crowd
Gluten-Free
Dessert

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See what other Food52ers are saying.

Jennifer
TheWimpyVegetarian
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Recipe by: Beautiful, Memorable Food

bit.ly/SpiceboxKitchen

I'm the author Spicebox Kitchen and a physician and chef who teaches healthy cooking classes in San Francisco at the Thrive Kitchen. Come cook with me! More information on Facebook at TheDoctorsSpicebox. To your health!

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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.

TheWimpyVegetarian May 20, 2013

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.