Mango Milk Rice Cake (Mochi) Recipe

Name: Mango Milk Rice Cake (Mochi)
Prep time: 50 min
Cook time: 12 min
Total time: 62 min
Yield: 10
Cuisine: Korean
Ingredients: 190g Mango; 120g Milk; 70g Glutinous rice flour (dry); 40g Corn starch; 15g Sugar; 2g Salt

by Cooking Tree 2022-07-16

written by Cooking Tree 2022-07-16

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Mango Milk Rice Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a mango milk rice cake with plenty of Nooran mango~
I think it’s softer and easier to eat than glutinous rice cake, and it’s easier to make.

Mango is also added to the rice cake, and fresh fruit is placed on top of the rice cake.
When I just made the milk rice cake, it didn’t stick to the frying pan, but it did stick a bit because mango was in it~;;

Maybe it’s because my frying pan’s coating isn’t good.
If you eat it cold, it becomes a little firmer, so it is easy to eat and tastes better.

It’s a hot summer, so I think it’s good to eat it frozen~ ^^
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Milk Rice Cake (Mochi)
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Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Mango
120g Milk
70g Glutinous rice flour (dry)
40g Corn starch
15g Sugar
2g Salt

Instructions

Trim mangoes and cut some into cubes to prepare them, and grind the rest in a mixer and sieve.
In a pan, add ground mango, milk glutinous rice flour, corn starch, sugar and salt, mix well and heat over low heat.
It becomes viscous and becomes a lump. Cook for about 3 minutes more, then put it in a bowl and cool it.
Make rounds of about 20g each, coat them with corn starch, shake off enough, and place the mango cubes on the top.

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