@@oreothepuppy2289I think it might work but I don't think it'll have the same taste or texture though, I believe a quick search on Google will help you more
@@celery7810 lol. There r allot of mangoes of different types. Ik IK! And they all taste gr8 (to their natives most likely) don't take anything offensive pls !!
pls remember to lightly stir fry the corn starch in a pan without anything. Just stir the corn starch in heat until it is cooked so u wont get stomach ache cause of high glutinous of the starch
I rarely comment, but your content is great and your super underrated! Been watching for a while your content is helpful too hope your channel will grow more in the future and don't forget about me lol❤
thanks for sharing. not sure how i found you but so happy. I'm in the sticks in a southern state and if I want anything but chicken and biscuits I'll need to make it myself.
@@praisypaj theres no specialty in pakistani mangoes. The varieties found in Pakistan are chaunsa and langda which both originated from uttarpradesh and bihar and widely available in india. Also india has some specific varities like the Alphonso and kesar etc which are available only in India.
I’m going to do this as soon as I get my hands on the ingredients . I just need mangoes and I’m good to go ! So so excited to make this and u also earned a new sun ❤️❤️🫶🫶
One of my fav like Indonesian desserts is the sticky rice and mango with coconut milk. And like if that could somehow be remade in mochi form I would be so addicted. Lol XD
I belong to India and that's the most driest mango skin I have ever seen. Makes me wonder how low quality fruits and veggies became when they are shipped and we buy them as exotic food. Similarly we buy the most dehydrated avocadoes in name of exotic
What's make it more delicious, Try and use a Japanese glutinous rice flour those taste and texture are totally different from the regular one. And I don't think you need that much cornstarch. The thing is genuine mochi needs lots of handwork like. Lots and lots, they usually kneed it until they are starchy enough.
Good tip : smaller mangoes tastes better , so it’s better to make smaller ones than bigger ones . (From experience because at where I live it’s a local delicacy)
This treat is called “mochi!” It’s a chewy snack ! This recipe your using for mochi has been butchered as the traditional way is much harder! On its own, mochi tastes like rice but has a sticky, stretchy, soft, and chewy texture. However, mochi is very versatile with endless flavor possibilities and is used in a number of different Japanese dishes. Different regions of Japan have different mochi specialties and mochi is also widely used in home cooking But!! The traditional way is this… Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture There is also history to mochiii! Traditionally, it is believed the New Year god called Toshigami will visit your home for the New Year, and offering them kagami mochi will bring you good luck for the year to come. It is said to have first appeared as a Japanese tradition during 14th century Japan, in the Muromachi period The most common mochi fillings are… red bean paste (anko), white bean paste (shiroan), ice cream, custard, strawberries, and even cookie dough But traditionally mochi is filled with sweet red bean paste Its good! Mochi also has different varieties such as… Daifuku mochi! Daifuku mochi is a small, round cake of soft mochi stuffed with sweetened bean paste. It’s made by pounding glutinous rice with a heavy mallet until it becomes sticky, and then wrapping the dough around sweetened anko (red bean paste) or shiroan (white bean paste) and molding the rice into the desired shape. “Daifuku” in Japanese literally means “big luck”, so over time has taken on lucky symbolism. Daifuku typically comes in white, pink, or pale green and can be eaten as is, or toasted lightly so the mochi becomes soft and sticky. There’s also… Sakura mochi! Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Like daifuku mochi, it’s made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. A salted sakura leaf is wrapped around the mochi for a sweet and salty treat. Sakura mochi is usually eaten during the Hinamatsuri (Girls Day) festival and is also enjoyed throughout the spring season. There’s also..warabi mochi! Warabi mochi is a clear dessert with a soft, jelly-like texture that is popular throughout Japan, but particularly in the Kansai region of Western Japan. Unlike other types of mochi, warabi mochi is made with the starch of the warabi (bracken) plant rather than from mochi rice. It has very little flavor by itself, but it’s a popular and refreshing treat to eat during the summertime with toasted kinako (soybean flour) or kuromitsu (brown sugar syrup). There’s also.. botamochi! Botamochi and ohagi are two names to describe a type of Japanese rice cake consisting of smooth or chunky red bean paste wrapped around a rice ball of sticky mochi rice. They’re eaten during the Buddhist holiday of Ohigan, held in the fall and spring, where people pay tribute to their ancestors by making offerings at Buddhist altars. Botamochi, named after the peony (botan) flower, is eaten during the springtime, while ohagi, named after Japanese bush clover, is eaten during the fall. Botamochi and ohagi can be eaten as-is or coated in kinako powder, aonori seaweed, matcha powder or crushed sesame.. there’s alsoooo kuzumochi! Kuzumochi is a type of mochi made with the starch of the kuzu (Japanese arrowroot) plant. Similar to warabi mochi, it’s a popular summertime treat that’s enjoyed with kinako powder and kuromitsu syrup. It can also be eaten with a scoop of sweetened red bean paste on top. Because there is no rice or dairy used, kuzumochi is both gluten-free and vegan. And there’s.. kusamochi! Kusamochi is a type of mochi made with sticky rice and yomogi, Japanese mugwort plant. The mochi can be an even green color from the use of powdered yomogi or it may include flecks of yomogi leaf. The plant is used for a number of Japanese sweets, including yomogi daifuku, with the green mochi filled with red bean paste But there’s more.. there’s hishimochi! Hishimochi is a diamond-shaped Japanese rice cake featuring three colored layers of pink, white, and green that’s served during Hinamatsuri. This mochi is typically presented with the Hina dolls in the days leading up to the Hinamatsuri festival and then is finally eaten on Girls Day. The pink layer is to represent plum blossoms and good health; the white signifies winter, long life and fertility; and the green signifies spring and new life There’s more mochiiii! There’s hanabira mochi! Hanabira mochi, or “flower petal mochi”, is a rarer confectionary from the Kyoto region that was traditionally enjoyed by the Japanese nobility during New Year festivities. There are several elements to hanabira mochi, including a candied stick of gobo burdock root, sweetened white bean paste with miso, and a very soft piece of white mochi that’s rolled into a flat circle and folded to enclose the other ingredients. Hanabira mochi has a distinctive appearance due to the uniquely flat shape of the mochi, which is folded in half around the filling with the edges left unsealed. It also has a blushing red color due to the colorful filling that shows through the white color of the mochi. Thought it ended? Here’s more there’s..Kirimochi! Kirimochi and marumochi are two kinds unsweetened mochi that are packaged in a hard, dried form for cooking. Kirimochi is cut into blocks and vacuum sealed, while marumochi is round. These can both be easily warmed in the microwave until soft and gooey, baked in the oven until puffy and browned, or even toasted in a waffle maker for a unique shape. Kirimochi and marumochi are used in a variety of preparations, such as for savory ozoni soup during the New Year celebrations, or topped with sweet condiments for a dessert. And those are all the mochis I’ll be explaining today but.. those are only 9!! There’s so many more
Ingredients:
110g/ 1 cup glutinous rice flour
70g sugar
125ml/1 cup water
2 mangoes
Corn starch/ Corn flour
Can you use tapioca flour instead
@@oreothepuppy2289I think it might work but I don't think it'll have the same taste or texture though, I believe a quick search on Google will help you more
Thankyou
❤lo❤❤❤l
70g of sugar….??
This is technically daifuku. The rice dough itself is the mochi.
This looks so fricking tasty, those mangoes look amazing 😍
im guessing she knows that but the algorithm just likes the word ‘mochi’ more lmao
No it isn't it's mochi just look at it. It's so mochi
@user-ns2dt3le1e its 100% daifuku. Mochi is the "dough" itself. Mochi with filling is called daifuku.
@@areina1728it's mochi. Smh. 🤬
@kleineente6475 it's daifuku, SMH. Google is free and readily available, mate
Gurl you're underrated asf-
Exactly what I was thinking! That looks AMAZING 🤩
thank you guys
@@cafecouffeeI subbed!!!❤
@@jasminemosby5403 THANK YOU ;;D
Frrr
Its always the cool ppl that are underrated. Btw Indian and Pakistani mangoes r 🔥🔥
Thank you so much ☺️
@@cafecouffee NP it's no need to thank me when u r amazing ❤️
Its the Pakistani mangoes, indian are not as good
That's a lot of different types of mangos
@@celery7810 lol. There r allot of mangoes of different types. Ik IK! And they all taste gr8 (to their natives most likely) don't take anything offensive pls !!
pls remember to lightly stir fry the corn starch in a pan without anything. Just stir the corn starch in heat until it is cooked so u wont get stomach ache cause of high glutinous of the starch
I’ve been mochi more in my feed lately. Fresh mochi looks a lot tastier and softer than store bought
This is seriously the first time I've ever seen anyone make making mochi look easy.
I rarely comment, but your content is great and your super underrated! Been watching for a while your content is helpful too hope your channel will grow more in the future and don't forget about me lol❤
thank you Rock Rick that means a lot inshallah I won't forget you!!
That ain't a traditional way of making mocchi but loved how simple it is. Keep up the good work 👍
It's quite literally the same way everyone else makes it.
Is no one gonna point' out how cute the "easy peasy lemon squesy " ??!!
No
jayyykayy
ACtually u might mean limbu squeeze lol
Yeah it's cute
Hahah 😆😆
No comparison with PAKISTANI mango especially white chonsa love from PAKISTAN 🇵🇰 ❤
Indian Alphonso are the best.....!
Indian name for alphonso is known as badam
Kitna Indian validation chahiye tujhe bsdk 💥
@@shrutig1466alphonso(called hapus) and badam are two completely different mango variants...
but not better than Pakistani chausa known as a king of mangoes
@@Id_give_a_sht Alphonso is known as the king of mangoes 😂😂 google it.
I love this! I add whipped cream inside too🕺🏻
thanks for sharing. not sure how i found you but so happy. I'm in the sticks in a southern state and if I want anything but chicken and biscuits I'll need to make it myself.
Start making stuff and when you get to a point where it's easy see if you can sell things at a local market or mom and pops store!
I really recommend putting some whipped cream, especially strawberry whipped cream, in the mochi with the mango as well- it's heavenly that way!
That’s a good idea! I want to try that.
Mochi
My brain: Jiminshii 💀💜
Me too
Ahhhh same 😁💜
What is Jiminshi?
@@user-gk5ii9he2v BTS members (Jimin)
Nice one.
Love mango.
Looks good 😊
Wow looking delicious❤
I love.......mochi 😋😋😋😋
that last trademark is so cute 😊
Indian & Thai Mangoes are the best.
So true !!! ♡♡
Pakistani mangoes too
@@praisypajpakistani mangoes are indian mangoes
@@batsy9970 still in 1946 I see ...
@@praisypaj theres no specialty in pakistani mangoes. The varieties found in Pakistan are chaunsa and langda which both originated from uttarpradesh and bihar and widely available in india. Also india has some specific varities like the Alphonso and kesar etc which are available only in India.
I’m going to do this as soon as I get my hands on the ingredients . I just need mangoes and I’m good to go !
So so excited to make this and u also earned a new sun ❤️❤️🫶🫶
Pakistani mangoes are on another level...🤩
Pakistani mangoes are Indian mangoes though
@@satvikshrivastava1482Both Pakistani and Indian mangoes are the best and on another level....
Both are good in their place.
@@carmania3742 yeah i mean they belong to same land it's just that we have put border
@@satvikshrivastava1482 yeah we are just separated by borders...
Oh my!!!😍😍😍
Pakistani mangoes are top notch supreme quality mangoes.
I love its rich taste.
Bro, I have never eaten pakistani mangoes, where can I get those?
They look great.
Philippines mango still d best.
One of my fav like Indonesian desserts is the sticky rice and mango with coconut milk. And like if that could somehow be remade in mochi form I would be so addicted. Lol XD
Thank you so much for sharing your delicious recipe.It's so clear n easy understood
Please try the Carabao Mango! Its the sweetest I have ever tasted
Oh! Yummy! 😻
I love your mango mochi👌👍
When jimin comes in your mind while watching this 💜
Look yummy ❤
I love Mangoes 🥭❤
Which type of mango you use?
Wow 😳❣️
Wow..!! Amazing..!!
Paxtani mangoes are 💩
Indian Kesar which you mentioned as well as Alphonso are too good!🤩🙌🏻
Thank you for sharing❤️
Wow it's yummy 😋
Id recommend the mango or pistachio flavoured ones 👍🏽 Aldi have a raspberry cheesecake one which is nice too
I belong to India and that's the most driest mango skin I have ever seen. Makes me wonder how low quality fruits and veggies became when they are shipped and we buy them as exotic food. Similarly we buy the most dehydrated avocadoes in name of exotic
That's the price of getting produce from other countries.
Easy peasy lembu 😭 menangis ak tpi mmg meleleh tgk
Lah dah kenapa?😂
That looks so yummy. I love mochi. I’ll keep your recipe
Definitely need to try itttt
What's make it more delicious,
Try and use a Japanese glutinous rice flour those taste and texture are totally different from the regular one.
And I don't think you need that much cornstarch. The thing is genuine mochi needs lots of handwork like.
Lots and lots, they usually kneed it until they are starchy enough.
Mmmm just had some Strawberry ice cream mochi after supper. I love mochi lol ❤
Actually mochi is originally made with bean paste I believe. But ppl customize it however into very yummy treats of all sorts
Wow wow wow.......❤😂😮
When I hear mochi always BTS Jimin will come in mind💜💜💜
Good tip : smaller mangoes tastes better , so it’s better to make smaller ones than bigger ones . (From experience because at where I live it’s a local delicacy)
I literally watch your videos cause your voice/accent is ridiculously pleasant.
Binging on your recipes and now buying a bunch of ingredients! ❤
Wow would love to try it out
So yummy yummy food
LOOKS SO GOOOOOOOOD
Mochi = Japanese Food ❌
Mochi = Jimin shi ✅💜
Omg you made me so happy when you gave a shootout to Kesar mangoes, my favourite kind❤
It’s look like very yummy😊❤
Yum!! Ty God bless
Love from srilanka 🇱🇰
looks cute and testy 😋
Cute little voice for a little girl. 🤗
I love mochis. 😋😋 But I’ve never had a mango one. Guess I’m missing out.
It brings me joy to hear you say "easy peasy lembu squeezy"
Waooooooo❤❤❤❤❤❤❤ nice good 👍
This look very yummy 😋😋🤤🤤
I've made these with red bean paste and they were so good. Yum
I love your accent ❤ thx for the recipe 🥰
Yummy ❤
Maybe just me but voice is beautiful
Yummy, i like mochi
I tried it ones it was so good
Love from India ❤️🇮🇳😊
Mochi
My brain :jiminie💜💜💜
❤❤❤
Yum
Yummy 😋 ❤
This treat is called “mochi!”
It’s a chewy snack ! This recipe your using for mochi has been butchered as the traditional way is much harder! On its own, mochi tastes like rice but has a sticky, stretchy, soft, and chewy texture. However, mochi is very versatile with endless flavor possibilities and is used in a number of different Japanese dishes. Different regions of Japan have different mochi specialties and mochi is also widely used in home cooking
But!! The traditional way is this…
Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture
There is also history to mochiii!
Traditionally, it is believed the New Year god called Toshigami will visit your home for the New Year, and offering them kagami mochi will bring you good luck for the year to come. It is said to have first appeared as a Japanese tradition during 14th century Japan, in the Muromachi period
The most common mochi fillings are… red bean paste (anko), white bean paste (shiroan), ice cream, custard, strawberries, and even cookie dough
But traditionally mochi is filled with sweet red bean paste
Its good!
Mochi also has different varieties such as…
Daifuku mochi! Daifuku mochi is a small, round cake of soft mochi stuffed with sweetened bean paste. It’s made by pounding glutinous rice with a heavy mallet until it becomes sticky, and then wrapping the dough around sweetened anko (red bean paste) or shiroan (white bean paste) and molding the rice into the desired shape. “Daifuku” in Japanese literally means “big luck”, so over time has taken on lucky symbolism. Daifuku typically comes in white, pink, or pale green and can be eaten as is, or toasted lightly so the mochi becomes soft and sticky.
There’s also… Sakura mochi! Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Like daifuku mochi, it’s made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. A salted sakura leaf is wrapped around the mochi for a sweet and salty treat. Sakura mochi is usually eaten during the Hinamatsuri (Girls Day) festival and is also enjoyed throughout the spring season.
There’s also..warabi mochi! Warabi mochi is a clear dessert with a soft, jelly-like texture that is popular throughout Japan, but particularly in the Kansai region of Western Japan. Unlike other types of mochi, warabi mochi is made with the starch of the warabi (bracken) plant rather than from mochi rice. It has very little flavor by itself, but it’s a popular and refreshing treat to eat during the summertime with toasted kinako (soybean flour) or kuromitsu (brown sugar syrup).
There’s also.. botamochi! Botamochi and ohagi are two names to describe a type of Japanese rice cake consisting of smooth or chunky red bean paste wrapped around a rice ball of sticky mochi rice. They’re eaten during the Buddhist holiday of Ohigan, held in the fall and spring, where people pay tribute to their ancestors by making offerings at Buddhist altars. Botamochi, named after the peony (botan) flower, is eaten during the springtime, while ohagi, named after Japanese bush clover, is eaten during the fall. Botamochi and ohagi can be eaten as-is or coated in kinako powder, aonori seaweed, matcha powder or crushed sesame.. there’s alsoooo kuzumochi! Kuzumochi is a type of mochi made with the starch of the kuzu (Japanese arrowroot) plant. Similar to warabi mochi, it’s a popular summertime treat that’s enjoyed with kinako powder and kuromitsu syrup. It can also be eaten with a scoop of sweetened red bean paste on top. Because there is no rice or dairy used, kuzumochi is both gluten-free and vegan. And there’s.. kusamochi! Kusamochi is a type of mochi made with sticky rice and yomogi, Japanese mugwort plant. The mochi can be an even green color from the use of powdered yomogi or it may include flecks of yomogi leaf. The plant is used for a number of Japanese sweets, including yomogi daifuku, with the green mochi filled with red bean paste
But there’s more.. there’s hishimochi! Hishimochi is a diamond-shaped Japanese rice cake featuring three colored layers of pink, white, and green that’s served during Hinamatsuri. This mochi is typically presented with the Hina dolls in the days leading up to the Hinamatsuri festival and then is finally eaten on Girls Day. The pink layer is to represent plum blossoms and good health; the white signifies winter, long life and fertility; and the green signifies spring and new life
There’s more mochiiii! There’s hanabira mochi! Hanabira mochi, or “flower petal mochi”, is a rarer confectionary from the Kyoto region that was traditionally enjoyed by the Japanese nobility during New Year festivities. There are several elements to hanabira mochi, including a candied stick of gobo burdock root, sweetened white bean paste with miso, and a very soft piece of white mochi that’s rolled into a flat circle and folded to enclose the other ingredients. Hanabira mochi has a distinctive appearance due to the uniquely flat shape of the mochi, which is folded in half around the filling with the edges left unsealed. It also has a blushing red color due to the colorful filling that shows through the white color of the mochi.
Thought it ended? Here’s more there’s..Kirimochi! Kirimochi and marumochi are two kinds unsweetened mochi that are packaged in a hard, dried form for cooking. Kirimochi is cut into blocks and vacuum sealed, while marumochi is round. These can both be easily warmed in the microwave until soft and gooey, baked in the oven until puffy and browned, or even toasted in a waffle maker for a unique shape. Kirimochi and marumochi are used in a variety of preparations, such as for savory ozoni soup during the New Year celebrations, or topped with sweet condiments for a dessert.
And those are all the mochis I’ll be explaining today but.. those are only 9!! There’s so many more
The video is about the mochi calling it mochi a million times, it also explained what mochi is
ty for the other info tho
I wish I can put short on my playlist because I REALLY WANT TO TRY IT!
For now I will just subscribe you. Thank you for this wonderful recipe ❤
Thank you for subscribing ❤
❤❤❤❤❤❤
Delicious nay be thank u
My friend makes these and they are probably one of my favorite desserts.
Looks too natural first glance
Saving this for later
I can taste it 🥭😍
I tried your lemon posset and it tasted like lemon skin
Easy peasy mango squeezy.
I'm a proud Pakistani. I just subscribed to your channel because of 🍯 🥭.❤❤
That looks fire 🔥 😮
Hey Coufee, haven't seen you in a while, love your content!
Add some butter, it's a preference though
Easy, lemo squeezy 🎉❤
❤
Only 5k likes? You deserve way more than that, this is so helpful!
Thank you so much ❤❤
@@cafecouffeego to hell
Not everyone owns a microwave.
@@cafecouffee🤮🤮
@@PapaRazzi57What.The.Hell.
cool bru..
Thank you!
I’ve been making it with GLUTEN FREE rice flour and it hasn’t been working 😢😢😢
Glad I stumbled upon this video
Awesome
Yum!
Love from India 🇮🇳
😍😍😍😍
I saw in other videos, the person used butter instead of corn starch to make it not stick with the board