Mango Mochi

Step 1

In a microwave-safe bowl, whisk the 1 cup glutinous rice flour, 0.75 cup water, and 0.25 cup sugar until smooth. Cover and microwave on high for 2 minutes.

Step 2

Stir the hot dough with a wet spatula, then microwave for another 1-2 minutes until the dough is translucent and very sticky. Let cool until handleable.

Step 3

Peel and cut the 1 large mango into 6 equal chunks. Dust your hands with extra rice flour, then flatten a portion of dough into a 3-inch round.

Step 4

Place one mango chunk in the center, wrap the dough around it, and pinch to seal. Roll gently into a ball. Repeat with remaining dough and mango.

Step 5

Heat the 2 tbsp vegetable oil in a skillet over medium. Roll each mochi ball in the 0.5 cup panko breadcrumbs, pressing lightly to coat.

Step 6

Fry the mochi balls for 2-3 minutes per side, turning occasionally, until golden brown and crisp on all sides. Drain on paper towels.

Step 7

Dust the warm mochi with the 2 tbsp powdered sugar and serve immediately.