Dessertsbiggerbolderbaking4.8
Mango Butter Mochi Recipe
Delight in luscious Mango Butter Mochi, a heavenly fusion of refreshingly sweet tropical flavors and richness with a silky chewy texture.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
2
In a large bowl, mix together the Mochiko Flour, sugar and baking powder together.
(16 oz/454 g) granulated sugar2 cupsbaking powder1 teaspoon((13 fl oz/400 ml) full fat coconut milk)1 can(8 fl oz/225 ml) whole milk1 cup(8 oz/225 g) mango puree (canned or from about 4 large, very ripe mangos)1 cup
3
In a separate bowl, whisk the eggs, then add in the coconut milk, milk, mango puree, butter and lemon juice and mix until smooth.
(16 oz/454 g) granulated sugar2 cupslarge eggs, (at room temperature)4((13 fl oz/400 ml) full fat coconut milk)1 can(8 fl oz/225 ml) whole milk1 cup(8 oz/225 g) mango puree (canned or from about 4 large, very ripe mangos)1 cupfresh lemon juice2 teaspoons
4
Combine the wet and dry ingredients until well mixed and smooth, then pour into your prepared pan.
5
Bake for ⏱️ 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
6
Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...