Check out the best places to try mango mochi in Hong Kong for indulging your cravings. We bet you will fall in love with the first bite.
Could anything else make life sweeter than the addictively chewy Japanese mochi? The squishy treat is a fun-to-eat snack for any occasion. As a result, the Japanese mochi trend has taken a life of its own. Today, chefs worldwide whip the Japanese rice cake in all shapes and forms — mochi ice cream to chewy mochi doughnuts, but mango mochi never goes out of style. Luckily, there are plenty of places to try mango mochi in Hong Kong!
The Japanese mochi balls consist of a rice flour dough (mochigomeko) stuffed with a sweet filling like anko paste, mango, or strawberries. The secret ingredient, however, is glutinous rice flour, milled from a type of short-grain rice with high starch content. Once cooked, the dough turns incredibly gooey and sticky.
With so many forms and varieties, mochi can be difficult to define. While some varieties are hard as a rock, some are soft and gooey. The soft, round daifuku is one of the most popular classics stuffed with delicious filling. The botamochi is the other way around where mochi is the filling inside other ingredients. Hanabiramochi mochi is flattened like a pancake and then folded over anko.
If you like ice cream, you can go for the mochi ice-cream to enjoy the best of both worlds. The Japanese mochi dough is nothing like you have ever tasted: chewy, soft and sweet — flavourful! But wait until you try the mango filling! You will never be able to have just one.
These Hong Kong eateries craft mango mochis using traditional and novel techniques, and it goes without saying that they use the freshest batch of the king of fruits. They’re soft and chewy outside, sweet and fruity inside — we bet you’ll fall in love with them on the first bite! Cheung Chau is mostly where you can find them but there are other spots to check out too. See our picks of the most inventive mango mochi in Hong Kong for indulging your cravings.
The best places to try mango mochi in Hong Kong
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Its name might have “rice dumplings” in it but Chung Kee in Wan Chai also offers mango mochi. Compared to other places, Chung Kee’s serving comes in different sizes. Pick between medium or even extra large if you’re really craving for some mango mochi. What’s more, Chung Kee uses mango from the Philippines, which is among the best as it is known for being sweet and juicy. In case you want to try something else, they also have the mochi in kiwi or durian flavours.
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Wan Sing Dessert is another iconic place to try the mango mochi. The constant queue of people outside speaks for its popularity. The thick-cut slices of sweet, juicy mango wrapped in a thin layer of squishy mochi will satiate all your dessert cravings.
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Tin Yin Dessert is loved for its mango desserts from mango sago pomelo to mango glutinous rice dumplings. Of course, there’s also the famed mango mochi here. Make sure to come before 3 pm as some of these desserts get sold out fast as they’re only available in limited quantities daily.
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Cheung Chau Ping Kee is another Cheung Chau gem. It offers old-school snack specialities and nothing is as good as its famous mango mochi. With each bite, you can taste the glutinous sticky rice and underneath, the fresh and juicy slices of mango. Other than mango, make room to try the durian and strawberry flavours as well. And as usual, come early before these delicious delights get sold out!
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If you can’t get enough mochi in your life, you need to try out the Japanese daifuku mochi at Mochi Sweets. The decadent filling will immediately transport you to the land of the rising sun. Besides the mango mochi, try other classics like the red bean and strawberry mochi, cookies and cream mousse and white peach oolong.
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This Instagram dessert shop quickly became a mainstay in Kwun Tong’s dessert scene. Here the mango mochis come embedded inside a chewy mochi skin and coated with just enough powdered topping to offset the sweetness. It is the ultimate textural and flavour combination you never knew you were missing!
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This mochi stall in Temple Street markets itself as selling authentic Cheung Chau mochi. Its name literally translates to “authentic Cheung Chau mochi” so it’s a great alternative if you don’t want to go all the way to Cheung Chau. Just like its Cheung Chau counterpart, the mochi is palm-sized making it a very filling snack.
Featured and hero image credit: halfoodiary/Instagram
Frequently Asked Questions (FAQs)
-What is mango mochi?
The Japanese mochi balls consist of rice flour dough (mochigomeko) stuffed with a sweet mango filling. The secret ingredient, however, is glutinous rice flour, milled from a type of short-grain rice with high starch content. Once cooked, the dough turns incredibly gooey and sticky.
-What are the different varieties of mochi?
The soft, round daifuku is one of the most popular classics stuffed with delicious filling. The botamochi is the other way around where mochi is the filling inside other ingredients. Hanabiramochi mochi is flattened like a pancake and then folded over anko.
-Where to find mango mochi in Hong Kong?
Cheung Chau has plenty of shops that sell mango mochi. Other options include Mochi Sweets and Sum Sum Dessert.
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