Mango Filled Mochi

Ingredients:

• 2 cups mochiko rice flour
• 1 cup sugar
• 16 ounces mango juice
• 1 mango
• potato starch or cornstarch
• Optional Garnish: fine coconut dust or powder

Cooking Instructions Below
Cooking Process:

1. In a medium-size bowl, mix mango juice and the sugar until well dissolved.  Add in the rice flour 1/2 cup at a time until well blended.  Pour mixture into a pan and steam for 20 minutes
2. While waiting for the dough to steam, peel the mango and cube it for the filling.  Test for doneness when a toothpick inserted in the middle comes out clean.
3. Take pan out and let cool for 10 to 15 minutes.  Lay cornstarch or potato starch onto a wide working surface to prevent the dough from sticking to the work surface.  Also generously cover hands.
4. While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.  Flatten the dough ball and place a mango cube in the middle.  Close the ball tightly and place on a plate that is dusted with cornstarch.
5. ..........................

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