Mango and Lime Sorbet Mochi
A chewy Japanese sweet made from glutinous rice flour. The coconut flavoured dough marries well with the zesty filling.
Originally for Good Housekeeping August 2021, Alex Luck Photography, Food Styling, Me
Hands-on time 1hr, plus cooling, freezing and softening. Cooking time about 10min. Makes 12
FOR THE SORBET
75g caster sugar
Finely grated zest and juice 1⁄4 lime
200g ripe mango flesh, roughly chopped
FOR THE MOCHI
350g sweet glutinous rice flour (see GH Tip)
150g caster sugar
475ml coconut water
Cornflour, to dust
1 For the sorbet, in a small pan, heat the sugar, lime zest and juice and 75ml water, stirring until the sugar dissolves. Bring to boil and bubble for 2min. Cool.
2 Whizz the mango and cooled sugar syrup in a blender until smooth. Empty into a freezerproof container. Cover and freeze until solid.
3 Allow sorbet to soften at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.
4 Allow to soften again at room temperature just until scoopable. Working quickly, scoop 1tbsp portions on to clingfilm squares; wrap tightly to make individual balls and freeze until solid (you should have 12).
5 For the mochi dough, put the sweet rice flour and sugar into a microwave-safe bowl. Gradually mix in the coconut water until smooth. Cover with clingfilm. Microwave for 3min at 800W power. Whisk, making sure to scrape down the sides, then re-cover and microwave again at 800W for 3min. Stir to bring together to a soft dough.
6 Put a large sheet of baking parchment on a work surface and sift over a solid layer of cornflour to cover. Scrape on 1⁄2 the dough and sift over more cornflour. Dust a rolling pin with cornflour and roll out the dough to 3mm thick. Line a baking sheet with baking parchment and transfer the rolled dough on to it. Chill for 15min. Meanwhile, repeat the process with the remaining 1/⁄2 of the dough, dusting with more cornflour initially.
7 Working with 1⁄2 the dough at a time, stamp out 6 x 10cm circles. Pick up a circle, brush off excess cornflour with a dry pastry brush. Unwrap a sorbet ball and place in the middle of the brushed circle. Carefully seal the dough around the sorbet, as you would a dumpling (if the dough is not sticking, dab with a little water). Place on a baking sheet lined with baking parchment and freeze. Repeat process to make 12 mochi. Freeze for 2hr.
8 Allow the mochi to soften at room temperature for 5min before serving.
PER MOCHI 217cals, 2g protein, <1g fat (<1g saturates), 51g carbs (23g total sugars), 1g fibre
TO STORE Freeze for up to 1 month. Complete recipe to serve.