Mochi cakes are truly delightful–crispy on the outside and wonderfully chewy on the inside. This mango mochi cake inspired by Thai mango sticky rice is no different and is the perfect way to highlight the flavor of fresh mangoes in early summer. The outside is flecked with black and white sesame seeds, adding an extra crunch and a toasted nuttiness to the outside of the cake. Sweet mangoes are combined with coconut milk and mango puree in the filling, giving the cake a wonderfully rich flavor and mimicking the classic flavors of mango sticky rice.
This mango mochi cake recipe is incredibly easy to make, is naturally gluten free, and is very forgiving. The recipe is inspired by Sohla El-Waylly’s off-script guide to mochi cake, where you can find tips to create your own variation of the classic Hawaiian butter mochi cake. I made mine in a glass pie dish because it’s all I had on hand but you can make this in a cast iron skillet, an 8 x 8 baking dish, or an aluminum cake pan.
If you’re allergic to coconut or prefer other flavors, you could try a mango lassi inspired version, substituting the coconut milk with whole milk plain yogurt and replacing the nutmeg with a hint of cardamom. You can also try coating the pan with finely ground pistachios.
The possibilities are endless and I assure you the end product will be delicious! Let me know if you make this chewy delight or try another flavor combination.
Tips for success:
- Use ataulfo/champagne mangoes or alphonso mangoes and wait for them to fully ripen. These mangoes will give you a nice sweet flavor and smooth texture
- Rely on visual cues for the baking time. While I provide a suggested baking time, you want to be sure that your cake is deeply golden before removing it from the oven. This way, you’ll be sure to have a crispy crust on the outside to contrast with the chewy filling.
Mango Mochi Cake
Cuisine: Cakes and custardsDifficulty: Quick bake1
8 x 8 inch pan20
minutes65
MinutesThis mango mochi cake transforms the classic flavors of mango sticky rice into a delightfully chewy cake speckled with sesame seeds for added crunch. This recipe is inspired by Sohla El-Waylly’s off-script guide to mochi cake, where you can find additional ideas to put your own spin on the cake.
Ingredients
2 Tbsp sesame seeds (black, white or a combination of the two)
3-4 mangoes (ataulfo/champagne or alphonso)
2 large eggs
1/4 cup (1/2 stick) butter, melted and cooled
1 cup (198g) granulated sugar
1 tsp vanilla extract
1 tsp diamond crystal kosher salt (or 1/2 tsp table salt)
1/4 tsp nutmeg
2 cups (254g) glutinous sweet rice flour (i.e. Koda Farms Blue Star Mochiko)
Instructions
- Slice one mango, getting as much of the flesh as possible. Place into a small food processor or blender, add 1 Tbsp of water and puree until smooth. This should yield about 3/4 cup or 160g. If you don’t have enough you can add a bit more from the other mangoes.
- Cut up the remaining mangoes into bite-sized cubes. You want enough to create a nice layer at the bottom of the pan.
- Preheat the oven to 350F. Butter the inside of an 8 x 8 inch pan (or 10″ skillet or cake pan). One the inside is fully coated, sprinkle sesame seeds over the top in a thin layer, and around the sides. You may need to press with your hands a bit to help guide sesame seeds to stick around the sides. Place the cut mango cubes onto the bottom of the dish to cover the bottom.
- In a medium bowl, whisk together the eggs and melted butter until the mixture is smooth. Whisk in the sugar, salt, 3/4 cup of mango puree, coconut milk, nutmeg and vanilla and mix until well combined and smooth. Pour in the rice flour and whisk until combined.
- Pour the batter over the mangoes in the glass dish, creating an even layer on top. Bake for 55 to 65 minutes until the top is a deep golden brown and the cake bounces back slightly when pressed in the center.
- Let cool for 15 minutes and the invert onto a serving plate. The cake may stick at first but with the help of gravity and a few taps, it should come out. Cut into squares and serve. Leftovers can be placed in an airtight container and stored in the fridge for 2-3 days.
Notes
- If using a glass baking dish, decrease the oven temperature by 25 degrees and add about 10 minutes to the baking time.
- For a mango lassi inspired variation, try substituting the coconut milk with whole milk yogurt and replacing the nutmeg with cardamom. You can coat the pan with finely ground pistachios in place of sesame seeds.
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