Vegan mango mochi

220g glutinous rice flour

100ml coconut milk

150g mango purée

120g cornstarch

360ml plant based milk

60g sugar

50g water

Step 1

For vegan mango cream: add 30g cornastarch slurry to mango purée and coconut milk, heat everything together ~7-10 mins, until it thickens. remove from heat, refrigerate for at least 3-4 hours.

Step 2

For the mochi: mix everything together, except cornstarch for dusting, cover with plastic wrap and microwave it for 2 min, on medium heat.

Step 3

Remove it from microwave and stir with wet spatula. repeat this process of microwaving and stirring for another 2-3 times until the mixture becomes sticky and translucent.

Step 4

Let the mochi mixture cool slightly, dust a clean surface with cornstarch, divide the mochi mixture into small portions.

Step 5

Flatten each portion and place a small amount of vegan filling in the center.

Step 6

Fold the edges of the mochi over the filling, pinching and sealing to form a ball or desired shape, then roll each mochi ball in cornstarch to prevent sticking.