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
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
Potato starch (katakuriko) or cooked sweet rice flour for coating, as needed
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.
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.
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.
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.
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.
Store mochi in an airtight container and chill before serving. Consume within the same day for best texture.
I made these bigger ones with half of a mango and wrapped each with approximately 50 g of mochi dough.
These ones were made with Thai sweet rice flour and more water is needed for the mochi dough.
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.
Mochiko sweet rice flour.
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