Mangoes are in season and they are on sale almost everywhere recently. I bought a case of Ataúlfo mango two weeks ago for about $10. The price was even cheaper so I bought another case for $8.88 the past weekend. With this much mangoes you could eat them fresh or make desserts out of them. Check out my blog posts such as Mango Mousse Cake with Biscuit Crust (Eggless and No-bake), Mango Mousse Cake with Mirror Glaze, Mango Coconut Chia Pudding, No-Bake Mango Cheesecake and Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream for more recipes. I used this opportunity to experiment with my sugar-free mochi dough and made some mango mochi. To further reduce calories, I used water instead of milk and coconut cream which I normally use for the mochi dough (read about my blog post, Sugar Free Coconut Purple Sweet Potato Mochi, for further details). I have prepared the mochi dough with both Japanese and Thai sweet rice flour and let my family members try without disclosing the ingredients and they all preferred mochi made with Japanese sweet rice flour as the texture was much softer. I definitely recommend Japanese sweet rice flour for making mochi. If Thai sweet rice flour is all you can find, please increase the water amount by 20-25% or the dough would come out too firm after chilling.
這是芒果當造季因此幾乎各處都見到芒果減價。 兩星期前EC在超市以差不多十元買了一箱墨西哥Ataúlfo芒果，怎料現在價格更便宜，過去星期六又以$8.88抬了另一箱芒果回家。家中這麼多芒果，除了直接吃便是用來做甜品，如芒果慕絲凍餅(無蛋，免焗)，芒果慕絲鏡面蛋糕，椰香芒果奇異籽布丁杯，芒果芝士凍餅和鮮果忌廉半裸淋面蛋糕等等。這陣子EC繼續研究無糖糯米糍，為了再減少卡路里便用水取替一般慣用的牛奶或椰漿(另可參考椰香紫薯糯米糍(無糖))。EC用了日本糯米粉和泰國糯米粉製造糯米糰並在沒有透露材料的情況下給家人試吃，結果他們都一致較喜歡日本糯米粉製作的糯米糍，因為其質地比較軟糯。 因此可以的話請使用日本糯米粉！若只能使用泰國糯米粉便要把水量增加約20-25%，不然糯米皮冷藏後會過硬。
Sugar-Free Mango Mochi
無糖芒果糯米糍
Makes 8
8個份量
Ingredients
95 g Mochiko sweet rice flour
15 g rice flour
40 g erythritol and oligosaccharide blend sweetener (I used Swerve)
150 g water
7 g grapeseed oil
2 mangoes
Potato starch (katakuriko) or cooked sweet rice flour for coating, as needed
材料
日式Mochiko糯米粉(もち粉) 95克
粘米粉 15克
赤藻糖醇加寡醣天然代糖(EC用Swerve) 40克
水 150克
葡萄籽油 7克
芒果 兩個
片栗粉或已炒熟糯米粉(防沾用) 適量
Directions 做法
Place sweet rice flour, rice flour and erythritol in a large microwave-safe bowl then whisk to combine. Add water then mix well with a whisk until smooth. Stir in oil.
將糯米粉，粘米粉和天然代糖放入微波爐適用大碗中拌勻，倒入水用蛋拂拌勻至順滑無顆粒，加入油拌勻成粉漿。
Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 1 minute. Remove and stir well with a wet spatula. Cover and microwave again for another minute. Remove and stir to check for doneness. If the mixture has not completely set to form a dough then return to the microwave to heat in 30-second intervals. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Alternatively, pour mixture into an oiled shallow plate and cook by steaming for 15 to 20 minutes.
包上保鮮紙或蓋上微波爐適用餐蓋，放入微波爐高火加熱一分鐘，取出以沾了水的膠刮拌匀，蓋好放回微波爐加熱一分鐘，取出再以膠刮拌匀，若麵糰仍有粉漿並未成糰可以繼續以每次三十秒加熱至熟，微波爐型號及烹調火力不同(EC的微波爐是1100W)，請自行調整加熱時間，不用微波爐可將粉漿倒進抹了油的蒸碟中隔水蒸十五至二十分鐘至熟。
Scrap out the dough and wrap with plastic wrap to prevent drying. When the dough is no longer hot to the touch, put on kitchen disposable gloves and knead until the dough is smooth and elastic. Keep covered until ready to use.
刮出粉糰以保鮮紙包好防乾，放至不燙手後帶上廚用即棄膠手套揉搓至糯米糰光滑有彈性，蓋上保鮮紙防乾備用。
Divide mochi dough into 8 equal portions. Remove the skin from the mangoes. Slice each in half while avoiding the pit. Cut each half into two sections while trimming the edges to make the shapes more even.
糯米糰分成8等份，芒果去皮切半去核後每邊再分半，用小刀切走邊緣令外形更平均。
Place potato starch in a plate and set aside for coating. Flatten a mochi dough into a disc that is thinner around the edges. Place a piece of mango in the middle (flat side up) then wrap and seal the edges by pinching them together. Smooth surface if necessary then coat lightly with potato starch. Brush off excess powder and place mochi seam side down in a paper cupcake liner. Repeat with remaining mochi dough and mango pieces.
片栗粉放在碟中備用，取一份糯米皮用手按成中央厚邊緣薄的圓片，包入芒果塊(平的一邊向上)後捏緊收口並整形，有需要可撫平表面，平均地沾上片栗粉，掃走多餘的粉後收口朝下放在紙托上，重覆取糯米皮包入芒果塊直至完成。
Store mochi in an airtight container and chill before serving. Consume within the same day for best texture.
糯米糍放在密封盒內冷藏後最好即日食用以防硬化。
I made these bigger ones with half of a mango and wrapped each with approximately 50 g of mochi dough.
EC另外用半隻芒果做了這些較大的糯米糍，每塊芒果約需50克糯米皮。
These ones were made with Thai sweet rice flour and more water is needed for the mochi dough.
這些糯米糍以泰國糯米粉製作，糯米糰的水量要增多。
Sweet rice flour of different brands may have different water absorption rates so the amount of water used may need slight adjustment. If the dough is too soft, the dough will pool around the sides gradually like the following picture.
不同牌子糯米粉受水程度也許有別，因此水量要略作調整。糯米糰過軟的話包餡後便會像下圖般漸漸聚在底部。
Mochiko sweet rice flour.
日本糯米粉
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