When I saw my favorite Ataulfo mangoes in the market the other day, I was so excited! I almost purchased all that they had put on the shelves, seriously! I simply can’t resist these sweet, fragrant, and juicy mangoes. If you haven’t check out my previous recipe and video on how to make Mango Panna Cotta yet, you’re missing out. Simply click here to get that recipe as well!
Onto these Coconut Mango Mochi Roll (椰汁香芒糯米卷), they are absolutely one of my favorite mango treats. The mochi part of this dessert is not overly sweet, therefore, I recommend that you use the ripest mangoes that you have on hand. The filling is refreshing, juicy, and fragrant, thanks to the gorgeous mangoes. The coconut mochi layer on the outside gives this dessert a slightly sweet and chewy texture because of the glutinous rice flour. With a hint of coconut flavor on the outside, it compliment the mango fillings perfectly. This is also a naturally gluten-free treat because of the types of flours that I used. See the list of ingredients at the bottom of this post for your reference.
You’ll be surprised by how easy it is to prepare this Coconut Mango Mochi Roll. I would say, they are perfect for my next friends and family gathering! I can’t wait to share them with everyone!
If you love mangoes, you’ve got to give this recipe a try. I’m sure you and your family will love it as much as my family does! Make this dessert while these mangoes are in season! I know I’ll be making these Coconut Mango Mochi Rolls quite often in the weeks to come! Enjoy!
Tools and ingredients used:
Glutinous Rice Flour (Click here for more information)
Rice Flour (Click here for more information)
Corn Starch (Click here for more information)
Coconut Flakes (Click here for more information)
Heavy Whipping Cream (Click here for more information)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Bamboo Cocktail Knotted Picks (Click here for more information)
Coconut Mango Mochi Roll (椰汁香芒糯米卷)
Makes 2 rolls (16 pieces)
1/4 cup glutinous rice flour (糯米粉)
3 tablespoons rice flour (粘米粉)
2 tablespoons corn starch (粟粉)
2 tablespoons water
3 tablespoons milk
1/4 cup coconut milk
2 tablespoons sugar
1 tablespoon coconut oil
2 Ataulfo mangoes, peeled and flash cut into strips
1/2 cup freshly whipped cream (see recipe link below)
1/4 cup coconut flakes for coating
In a large mixing bowl, sift glutinous rice flour, rice flour, and corn start together, set aside.
In a small sauce pan, add water, milk, coconut milk, sugar, and coconut oil together. Heat on medium until simmer, stir constantly.
Remove milk mixture from heat and add in the flour mixture all at once. With a wooden spatula, stir until a dough form. Return to medium low heat and cook for another 3 minutes, or until dough is slightly translucent. Remove from heat and let dough cool slightly.
Place the dough on a plastic wrap and knead it a few times until smooth. Take 1/2 of the dough and roll in between 2 plastic wrap into an 8 by 4-inch rectangle.
Spread 1/4 cup of the whipped cream in the center and arrange mango flash on top. Roll the mocha roll up and make sure the edges is sealed. Wrap in plastic wrap and refrigerate for 1 hour.
When ready to serve, unwrap and roll over coconut flakes. Cut the roll into 1-inch pieces and serve. Enjoy!
Link to Chantilly Cream: http://utry.it/2014/01/simple-sweet-crepe-with-berries-and.html