Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 6 equal portions and place on the baking sheet

Whipped Cream

1. Combine the cream and sugar in a bowl and whisk until stiff peaks
2. Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use

Assembly

1. Dust your work surface with cornstarch
2. Roll one portion of mochi into a ball and place it on your work surface
3. Dust it with more cornstarch and roll it out into a circle
4. Get a small bowl or sauce dish and place the skin in the bowl
5. Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl
6. Top with a cube of mango
7. Bring the edges of the mochi together to enclose the filling
8. Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness
9. Turn the bowl over to reveal the perfect mochi!
10. Repeat with the remaining mochi and filling