Mango and Lime Sorbet Mochi

Name: Mango and Lime Sorbet Mochi
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 75 g caster sugar; Finely grated zest and juice ¼ lime; 200 g prepared mango, prepared chopped; 350 g sweet glutinous rice flour; 150 g caster sugar; 475 mL coconut; Cornflour, to dust

A chewy, sticky, Japanese cake made from glutinous rice flour. The coconut flavoured dough marries wonderfully with the fresh and zesty filling.

By Georgie D'Arcy ColesPublished: 04 October 2021

Jump to recipe

Cooking notes: plus cooling, freezing and softening

Advertisement - Continue Reading Below

Yields:

Prep Time:

1 hr

Cook Time:

5 mins

Total Time:

1 hr 5 mins

Cal/Serv:

217

Ingredients

For the sorbet

75 g
caster sugar
Finely grated zest and juice ¼ lime
200 g
prepared mango, prepared chopped

For the mochi

350 g
sweet glutinous rice flour
150 g
caster sugar
475 ml
coconut
Cornflour, to dust

Directions

1. Step 1For the sorbet, in a small pan, heat the sugar, lime zest and juice and 75ml water, stirring until the sugar dissolves. Bring to boil and bubble for 2min; cool.
2. Step 2Whizz the mango and cooled sugar syrup in a high-speed blender until smooth. Empty into a freezer-proof container. Cover and freeze until solid.
3. Step 3Allow sorbet to soften at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.
4. Step 4Allow to soften again at room temperature just until scoopable. Working quickly, scoop 1tbsp portions on to clingfilm squares, wrap tightly individually to make balls and freeze until solid (you should have 12).
5. Step 5For the mochi dough, put the sweet rice flour and sugar into a microwave-safe bowl. Gradually mix in the coconut water to make a lump-free dough. Cover with clingfilm. Microwave for 3min at 800W power. Whisk, making sure to scrape down the sides, then recover and microwave again at 800W for 3min. Stir to bring together to a soft dough.
6. Step 6Put a large sheet of baking parchment on a worksurface and sift over solid layer of cornflour to cover. Scrape on ½ the dough and sift over more cornflour. Dust a rolling pin with cornflour and roll out the dough to 3mm thick. Line a baking sheet with baking parchment and transfer the rolled dough on to it. Chill for 15min. Meanwhile, repeat the process with the remaining ½ of the dough, dusting with more cornflour initially.
7. Step 7Working with ½ the dough at a time, stamp out 6 x 10cm circles. Pick up a circle, brush off excess cornflour with a dry pastry brush. Unwrap a sorbet ball and place in the middle of the brushed circle. Carefully seal the dough around the sorbet, like you would a dumpling (if the dough is not sticking, dab with a little water). Place on a baking sheet lined with baking parchment and freeze. Repeat process to make 12 mochi, adding to the freezer as you go. Freeze for 2hr.
8. Step 8Allow the mochi to soften at room temperature for 5min before serving.