Phoenix Fire Mango Mochi

Instructions

1. 1

   In a large saucepan, whisk together glutinous rice flour and granulated sugar. Gradually whisk in water until smooth.

   ~5 min
2. 2

   Place the saucepan over medium-low heat. Stir constantly with a whisk or wooden spoon until the mixture thickens into a translucent, sticky dough, about 10-15 minutes. Be careful not to scorch the bottom.

   ~15 min
3. 3

   Remove from heat. Stir in the pureed mango, minced red chili, grated ginger, lime juice, and coconut oil until well combined and the dough is smooth and glossy.

   ~5 min
4. 4

   Lightly grease a parchment-lined baking sheet or a flat plate with a little coconut oil. Pour the mochi dough onto the prepared surface and spread it evenly to about 1/2 inch thickness.

   ~3 min
5. 5

   Allow the mochi to cool completely at room temperature for at least 30 minutes, or until it feels firm to the touch.

   ~30 min
6. 6

   Generously dust a clean work surface and your hands with cornstarch. This will prevent the mochi from sticking.

   ~2 min
7. 7

   Cut the cooled mochi into bite-sized squares or rounds using a sharp knife or cookie cutters. Re-dust with cornstarch as needed.

   ~10 min
8. 8

   Lightly toast sesame seeds in a dry non-stick frying pan over medium heat until fragrant, about 2-3 minutes. Let cool.

   ~3 min
9. 9

   Roll each mochi piece in toasted sesame seeds just before serving.

   ~5 min