• 3/4 cup The Perfect Purée Mango Passion Fruit blend, thawed
  • 1 lb. Mochiko Flour (sweet rice flour)
  • 2 cups sugar
  • 1 tbsp. baking powder
  • 1/2 cup melted butter
  • 4 eggs
  • 1 tbsp. vanilla extract
  • 1 cup coconut milk

Mango Passion Fruit Butter Glaze

  • 2 tbsp. The Perfect Purée Mango Passion Fruit blend, thawed
  • 2 tbsp. powdered sugar


  1. Preheat oven to 350F.
  2. Sift dry ingredients in a bowl and mix all wet ingredients in a separate bowl. Slowly add the dry ingredients into the wet ingredients bowl and gently whisk to create a more homogenized batter.
  3. Pour mixture into an 11 x 13” pan or mini muffin pan.
  4. Bake for 60 minutes (rotate pan after 30 minutes into bake time for the mochi to bake more evenly).
  5. Let it cool slightly.
  6. While still warm, you can make a quick glaze with 2 tbsp. of Mango Passion Fruit Puree and 2 tbsp. of powdered sugar by heating it up in a pot.


Formulation courtesy of The Perfect Purée of Napa Valley