Mango and lime sorbet mochi

A chewy Japanese sweet made from glutinous rice flour. The coconut-flavoured dough marries well with the zesty filling.

PREPARATION TIME 1 hour, plus cooling, freezing and softening COOKING TIME about 10 minutes MAKES 12

FOR THE SORBET

⚫ 75g caster sugar

⚫ Finely grated zest and juice 1/4 lime

⚫ 200g ripe mango flesh, roughly chopped

FOR THE MOCHI

⚫ 350g sweet glutinous rice flour

⚫ 150g caster sugar

⚫ 475ml coconut water

⚫ Cornflour, to dust

⚫

1 For the sorbet, in a small pan, heat the sugar, lime zest and juice and 75ml water, stirring until the sugar dissolves. Bring to boil and bubble for 2min. Cool. 2 Whizz the mango and cooled sugar syrup in a blender until smooth. Empty into a freezerproof container. Cover and freeze until solid.

3 Allow sorbet to soften at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.

4 Allow sorbet to soften again at room temperature until just scoopable. Working quickly, scoop 1tbsp portions on to clingfilm squares; wrap tightly to make individual balls and freeze until solid (you should have 12).

5 For the mochi dough, put the rice flour and sugar into a microwave-safe bowl. Gradually mix in the coconut water until smooth. Cover with clingfilm. Microwave for 3min at 800W power. Whisk, making sure to scrape down the sides; re-cover and microwave again at 800W for 3min. Stir to bring together to a soft dough.

6 Put a large sheet of baking parchment on a work surface and sift over a solid layer of cornflour to cover. Scrape on ½ the dough and sift over more cornflour. Dust a rolling pin with cornflour and roll out the dough to 3mm thick. Line a baking sheet with baking parchment and transfer the rolled dough on to it. Chill for 15min. Meanwhile, repeat the process with the remaining ½ of the dough, dusting with more cornflour.

7 Working with ½ the dough at a time, stamp out 6 x 10cm circles. Pick up a circle, brush off excess cornflour with a dry pastry brush. Unwrap a sorbet ball and place in the middle of the circle. Carefully seal the dough around the sorbet, as you would a dumpling (if the dough is not sticking, dab with a little water). Put on a baking sheet lined with baking parchment and freeze. Repeat to make 12 mochi. Freeze for at least 2hr. 8 Allow the mochi to soften at room temperature for 5min before serving. The mochi can be stored in the freezer for up to 1 month.