Mango Custard Mochi
Recipe from Sunny Cho
Soft, chewy mochi filled with silky mango custard—these treats are tropical, creamy, and just sweet enough. The mochi dough comes together quickly on the stovetop with glutinous rice flour and coconut milk, while the custard can be made a few hours ahead. A cornstarch-dusted surface makes it easier to handle and seal each round of mochi.
Watch the Recipe
20 mins (plus 2–3 hrs chilling)
20 mins
8 mochi
What You'll Need
For the Mango Custard
1 cup whole milk
3 egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
For the Mochi Dough
2 cups glutinous rice flour
1 cup coconut milk
2 tablespoons granulated sugar
To Assemble
1 cup diced mangoes
Cornstarch, for dusting
Directions
Step 1
Make the mango custard: In the Always Pan, heat the milk and butter over medium heat until just shy of a boil. In a separate bowl, whisk together the egg yolks, sugar, flour, vanilla, and salt until smooth. While whisking constantly, slowly stream the hot milk mixture into the yolks to temper, then return the whole mixture to the saucepan.
Step 2
Cook over low heat, whisking continuously, until the custard thickens enough to coat the back of a spoon, about 3–5 minutes. Transfer to a bowl, cover, and chill in the refrigerator until set, about 2–3 hours.
Step 3
Make the mochi dough: In a medium nonstick saucepan, whisk together glutinous rice flour, coconut milk, and sugar until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula, until the dough becomes thick, sticky, and slightly translucent, about 3–4 minutes. Transfer to a bowl, cover, and let cool until warm to the touch.
Step 4
Assemble the mochi: Dust your hands and work surface with cornstarch. Divide the mochi dough into 8 equal pieces. Working one at a time, flatten each piece into a 3-inch circle. Spoon 1 1/2 tablespoons of mango custard into the center and top with a few diced mango pieces.
Step 5
Bring the edges of the mochi up and around the filling, pinching to seal. Gently shape into a ball and repeat with the remaining pieces.
Step 6
Serve immediately or refrigerate for up to a day. Mochi is best enjoyed fresh.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
