Ingredients:

2 cups glutinous rice flour

2 cups mango juice

1 tsp red ginger powder

1-2 tbsp coconut sugar

Filling:

1/2 cup mango, cubed for the filling

Dusting:

1/3 cup potato starch for dusting

Instructions:

In a medium bowl, mix together the glutinous rice flour, ginger powder, with the mango juice and sugar.

Mango juice is made by blending 1 mango with 1/2 cup water and only use 2 cups from this juice.

Pour into a microwave safe bowl and loosely cover with plastic wrap.

Microwave for 9 minutes on high

Remove and let cool enough to handle with your bare hands, it’s super hot!

Add the corn starch on on a clean surface Place the cooled mochi on the surface with cornstarch (this prevents the mochi from sticking everywhere!) Make a long log With a plastic/rubber spatula or rice cooker spoon divide the mochi into 12 pieces.

Form a circle (make sure your hands have corn starch too) and flatten and add 1 cubed mango in the center, pinch closed and start rolling into a ball loosely.

Place each ball in a cupcake liner to prevent them for sticking to eachother.

You can store in the fridge covered with plastic, but best to serve immediately!

Enjoy!