Today we want to show you how to make Japanese mochi balls with tropical mango jam filling. They’re soft and chewy on the outside, sweet and fruity on the inside – we bet you’ll fall in love with them at first bite!
Filled mochi balls are a Japanese confection (wagashi) known as daifuk (大福) in Japan.
They consist of a dough made from glutinous rice flour (so-called mochigomeko or mochiko short) filled with a sweet filling like anko paste, strawberries or chestnut paste to name a few.
The secret of mochi balls is in the flour: glutinous rice flour is not the same as regular rice flour. Instead, it’s ground from a type of short-grain rice that’s high in starch.
You can find glutinous rice flour at your local Asian store or online. Check the label well before you buy it as it looks like regular rice flour but behaves completely different.
When you cook it, mochiko becomes incredibly gooey and gooey. Mochi dough is nothing you’ve ever tasted before: soft, chewy, and sweet – truly one-of-a-kind!
But wait until you try the mango jam filling! It’s a simple but delicious filling for mochi balls. You can use store-bought mango jam or you can make your own from ripe mangoes.
We have a quick 30 minute no sugar mango jam recipe. You get the same deliciousness but with no added sugar. Try it!
If you want to reduce the sugar even further, we give you the option to prepare the mochi batter with erythritol, a safe and natural sweetener that you can use instead of sugar.
It’s time to gather the ingredients, put on the apron and prepare these wonderful Mango Mochi Balls together!
And if you’re looking for more mochi filling ideas, check out these Ube Butter Mochi and Chili Chocolate Mochi, or try Sweet Yellow Bean Paste!
Are These Mango Mochi Balls Healthy?
We made these Mango Mochi Balls as healthy as possible.
If you use no-sugar-added mango jam and a zero-calorie sweetener like erythritol for the mochi batter, you’ll end up with much healthier mochi.
Then each of our Mango Mochi Balls would only have 60 calories and 2 grams of sugar, making them a healthier option than store-bought mochi.
How long do these mango mochi balls last?
Homemade Japanese mochi balls are best when consumed the same day as they tend to dry out.
If you want to keep them longer, wrap each mochi in cling film and store in an airtight container in the fridge.
The mochi balls will keep for up to a week, but we recommend eating them within 3-4 days for the best texture.
Can you freeze mochi?
Yes, freezing mochi is very easy. And it’s a great idea if you want to turn those mango jam mochi into mango ice cream mochi.
Once the balls are cold, wrap them individually in parchment paper or cling film to keep them from sticking together.
Place them in a container and freeze until hard. Frozen mochi will keep for months – up to 6-8 months.
When you’re ready to eat them, take the mango mochi balls out of the freezer and let them thaw for a few minutes.
The dough will be soft enough to bite into, while the mango jam filling tastes like mango ice cream. So good!