This hot hot weather that is Sydney at the moment is not helping, it's so hot that i don't want to eat ( note, that doesn't happen very often, well... never really!) or do anything that requires me to move more than a metre, but alas i am stuck at work in a lukewarm office, not fun i tell ya!
i also went tree climbing in the blistering heat on Saturday, i would of killed for some ice cold water or even better ice cold fruit. (the good old days of eating frozen pineapple from the school canteen!)
So what screams SUMMER! for you? for me it is definitely mangoes. Summer is my favorite season (because i am a summer baby!) because there is an abundance of sweet tangy delicious tropical fruit available. think cherries, MANGOES, lychees... the list goes on and on!
So have I been waffling on about mangoes enough for you to know that the post today involves mangoes?
yep I'm finally doing a recipe post, its been a while since I've done a recipe post mainly because work (new role!) has been epically busy and any spare time i have now is spent flopped on the couch doing absolutely nothing. (also widely known as laziness) This mango mochi balls recipe is one of my all time favourites, it's simple, delicious and looks way harder than it is to make! (cue minimal effort and deliciousness combo!)
This recipe has been adapted from a traditional mochi ball recipe, i've chopped and changed this recipe quite a few times in a bid to improve the texture and to make it healthier (yea, that happens in my kitchen!)
glutinous rice flour- 140 g
rice flour- 10 g
custard powder ( i used this instead of 2 teaspoons of yellow food colouring)- 10 g
caster sugar- 80 g
neutral oil (i used grape seed)- 1 tbsp
mango puree*- 200 g
water- 200 ml
desiccated coconut- 1/2 cup
2 mangoes ( i used kensington pride because they are mangoe-y and sweet) , cut into cubes.
1. combine flours, custard powder in a bowl, mix well then pass through sieve.
2. in a small saucepan, combine water, mango puree*, sugar, oil and bring to boil. As soon as it boils slowly pour into the flour mixture while stirring to form a soft dough.
* to prepare the mango puree, stick cut up mango cheeks in the blender which works really well as it means all the sinew-y bits get caught around the blade, great for our purpose, not so great for cleaning....
3. once dough is formed, oil p a round plate and spread the dough out in a thin layer and steam over boiling water for 15-20 minutes. It is ready when it is no longer sticky to touch.
4. remove plate from steamer and cool over ice to prevent residual heat from cooking it further. leave to cool for approximately 30 minutes.
5. don some disposable gloves ( must! or you'll have to eat mochi dough off your hands!!) cut dough into 15-16 pieces and place on an oiled surface.
6. take a piece of dough and flatten it, with a slight indentation in the centre, place 3-4 cubes of mango on the dough and wrap it so the mango is completely encased.
i cut them approx 2 x 2 cm, but you can cut it whatever size you like.
7. Once encased, roll it in your palms to round it out, then roll in desiccated coconut.
7. voila! you now have a delicious mango mochi ball!
p.s. my brother was sitting on the other end of the table while i was wrapping thee polishing them off at lightning speed, to ensue you have some left for yourself, shoo every single human being away before you start!
Till next time,