Have you ever seen a gigantic mango mochi that’s the size of your whole hand? Yes, this is a whole sweet and juicy mango inside a thin chewy layer of mochi. This recipe is also vegan friendly and gluten free!

This type of gigantic mango mochi actually originated from Cheung Chau, an island southwest of Hong Kong Island. They sell these gigantic mango mochis, which attracts everybody to go to Cheung Chau just to try them. It’s freshly made, and you can pack a box of them back home.

I was trying to recreate the Cheung Chau style mochi – mango mochi that’s the size of your whole hand. It consists of simple ingredients that I’m sure you’ll have in your pantry, or you can easily get it from the grocery store. Did I mention it’s also vegan friendly and gluten free?

Be sure to get the Nam Dok Mai mangoes or Carabao mangoes, because I find these to be tastier and sweeter than regular mangoes. The mango mochi from Cheung Chau also uses this type of juicy mango!

Do I have to steam the mochi?

I find that steaming the mochi produces the best texture and chewiness. You can however, microwave it by microwaving the mochi in 1 minute intervals and stirring between each interval. I usually choose to steam it because I find that microwaving it makes the mochi dry and hard to seal together.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Ingredients

Mochi

90 g glutinous rice powder
2 tsp cornstarch

2 tbsp icing sugar
150 ml coconut milk
90 ml water

1 tbsp vegetable oil

Assembling

Vegetable oil, for brushing
¼ cup glutinous rice powder

2 large Nam Dok Mai mangoes or Carabao mangoes

Instructions

In a large mixing bowl, whisk together the glutinous rice powder, cornstarch, and icing sugar. Then add in the rest of the wet ingredients and whisk until no lumps remain.
Brush a little vegetable oil on the bottom of the baking tray (I’m using a 9×9 inch tray).

Sieve the mixture and cover with foil.
Cover and steam over high heat for 8-10 minutes (it should feel firm and lightly springy to the touch, and not stick to your hand). Let cool for a bit (I usually wait until it’s warm enough to handle so that the mochi is still slightly sticky). Then, divide into 4 even squares.
Alternatively, you can microwave it for 1 minute in 3 intervals, stirring after each time.
Meanwhile, stir fry 1/4 cup of glutinous rice powder in a pan over low heat until it’s heated. Set aside to cool.

Slice and scoop out the mangoes.
Sprinkle some toasted glutinous rice powder onto your work surface (I like doing it on a large piece of plastic wrap to prevent the mochi from sticking).
Place a piece of mochi onto the powder, followed by half of a whole mango. Fold the corners together and pinch to seal shut. Dust with extra toasted powder. Slice in half (or eat as a whole) and enjoy!

Hello! I'm Lillie.

Giant Mango Mochi