I can’t seem to find a good English name for this little dessert adapted from the Southern Chinese traditional Dim Sum. “Sticky Rice Cake stuffed with Mango Icecream” or “Glutinous Rice Cake stuffed with Mango Icecream” just don’t seem to cut it.. Luckily the Japanese have a cute word for it (as they do for most things): “Mochi”. So here we go. I’m not sure what Japanese Mochis are like, but the Cantonese ones are usually stuffed with sweet red bean paste, sesame paste or peanut paste, rolled in shredded coconut then prettied up with a little piece of candied cherry or a dot of red food colouring. Some are rolled in sesame seeds then deep fried.
The subtle and elastic sticky rice dough gives this delicate dessert that special texture, it makes a humble bowl of icecream and fruit into something much more interesting. The mango can be substituted by any other soft fruit that chills and freezes well, for example strawberries. The icecream can be taken out altogether, then it becomes a more healthy “Mango Mochi” and should be stored in the fridge instead of freezer.
Mango Icecream Mochi
Ingredients (makes 12):
- 1 ripe medium Mango
- 200g Icecream
- 120g Glutinous Rice Flour
- 1/2 cup – Sugar
- 1 cup – Water
- 1 cup – Coconut Cream (or cream if you don’t like the coconut flavour)
- Corn Starch or Potato Starch (or Shredded Coconut )
- Sift flour in a bowl.
- Heat sugar and water till sugar melts, pour in coconut cream, stirring constantly, keep heating until it just starts boiling, then pour into flour bowl and stir until a sticky dough forms.
- Transfer dough onto a plate and spread flat, steam for 15min or until dough becomes solid and slightly transparent, cool.
- While dough is cooling, skin and core mango then chop into small chunks, quickly mix with icecream then put back in freezer to prevent melting.
- Line a working surface with baking paper or glad wrap to prevent sticking, transfer dough to surface and cut into 12 parts. Take one part and put between 2 layers of baking paper/glad wrap, use a rolling pin to roll it into a thin, round dough (about 3 or 4 millimetres).
- Take the now solid mango icecream out from freezer, quickly drop a tablespoon full in the center of dough and wrap up, careful not to let icecream melt or leak out. The edges of dough should stick together nicely as long as there’s no melted icecream running.
- Quickly and roughly shape the mochi into a ball shape, use the baking paper/glad wrap to help from sticking to your hands. In a shallow bowl roll mochi in corn starch until well coated, then put back in freezer to keep firm.
- Repeat until all 12 are finished.
Finished mochis should be put in cupcake holders or containers lined with baking paper to prevent sticking, they can be stacked on top of each other this way. Put in a lidded container they keep for a very good while in the freezer – It’s basically icecream and dough. If you decide to make mango mochis without icecream however they should be kept in the fridge and eaten as soon as possible – fresh fruit doesn’t last very long and the dough starts drying out after a couple of days.
These mango icecream mochis should be taken out of the freezer and rest for 5mins or until the dough slightly softens before serving, so the soft texture of glutinous rice comes back from being frozen.
- 1個 中等大小的芒果
- 200g 雪糕
- 120g 糯米粉
- 1/2杯 糖
- 1杯 水
- 1杯 椰漿（不喜歡的話可以用忌廉代替）
- 粟粉 或生粉 （或椰蓉）