Mango Mochi by Jeannie Lee

1 ripe mango - cut cubes 
220gm glutinous flour 
120gm sugar 
220ml fresh coconut milk
Desiccated coconut

In a mixing add glutinous flour with sugar and fresh coconut milk, mix and combine till dough is smooth.
Grease a pan or plate with some oil, place the dough into the plate and spread evenly.
Prepare a wok, add water to boil, once the water is boiling, place the plate of dough on the steamer and steam for about 15mins. You can check by poking with a skewer when it comes out clean, this is done.
Allow the cooked dough to cool a little for easy to work later.
On a plate, pour the desiccated coconut. 
Scoop out 1tbsp of the cooked dough, flatten with your fingers, place a piece of mango cube in the centre, pinch the edges and roll into a ball. Coat the ball with desiccated coconut. 
Continue with the rest of the dough till all use up.
You can chill the Mochi if you prefer to eat it chill.

*Do not over steam the dough otherwise it turned out hard.