Recipe
Australian-inspired Mango Coconut Daifuku
Tropical Delight: Mango Coconut Daifuku
4.5 out of 5
Indulge in the flavors of Australia with this delightful twist on the traditional Japanese dessert, Daifuku. Our Australian-inspired Mango Coconut Daifuku combines the sweetness of ripe mangoes with the creamy richness of coconut, creating a tropical treat that will transport your taste buds Down Under.
Metadata
Preparation time
30 minutes
Cooking time
2 minutes
Total time
32 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegan-friendly coconut cream)
Allergens
N/A
Not suitable for
Gluten-free (due to the use of glutinous rice flour), Nut-free (depending on the brand of coconut cream)
Ingredients
In this Australian-inspired version of Daifuku, we have replaced the traditional red bean paste filling with a tropical combination of fresh mango puree and coconut cream. This adaptation adds a refreshing twist to the original Japanese dessert, infusing it with the flavors of Australia. We alse have the original recipe for Daifuku, so you can check it out.
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1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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3/4 cup (180ml) water 3/4 cup (180ml) water
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1 ripe mango, peeled and pureed 1 ripe mango, peeled and pureed
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1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
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Cornstarch, for dusting Cornstarch, for dusting
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Additional mango slices, for garnish Additional mango slices, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 4g, 3g
- Carbohydrates (total, sugars): 36g, 18g
- Protein: 2g
- Fiber: 1g
- Salt: 0.02g
Preparation
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1.In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until the sugar is dissolved.
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2.Cover the bowl with plastic wrap and microwave on high for 2 minutes.
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3.Remove from the microwave and stir the mixture vigorously with a wooden spoon until it forms a smooth and sticky dough.
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4.Dust a clean surface with cornstarch and transfer the dough onto it. Knead the dough for about 5 minutes until it becomes smooth and elastic.
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5.Divide the dough into small portions and flatten each portion into a circle.
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6.In a separate bowl, mix the mango puree and coconut cream until well combined.
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7.Place a spoonful of the mango-coconut filling in the center of each flattened dough circle.
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8.Gather the edges of the dough and pinch them together to seal the filling inside.
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9.Roll each filled dough ball in cornstarch to prevent sticking.
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10.Garnish with mango slices and serve chilled.
Treat your ingredients with care...
- Mango — Choose a ripe mango for the best flavor and texture. Make sure to puree it until smooth.
- Coconut cream — Use a good quality coconut cream for a rich and creamy filling.
Tips & Tricks
- If the dough becomes too sticky while kneading, dust your hands with cornstarch.
- Experiment with different fruit fillings such as passion fruit or pineapple for a variety of flavors.
- Serve the Mango Coconut Daifuku with a dusting of powdered sugar for an extra touch of sweetness.
Serving advice
Serve the Mango Coconut Daifuku chilled for the best texture and flavor. It pairs well with a cup of green tea or a refreshing tropical fruit smoothie.
Presentation advice
Arrange the Mango Coconut Daifuku on a platter, garnished with fresh mango slices. The vibrant yellow color of the filling will make the dessert visually appealing.
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