Peel and puree one ripe mango until smooth. Chop a second mango into small cubes or scoop mango jam into teaspoons and chill until firm.

In a microwave-safe or heatproof bowl, whisk mochiko, sugar, and a pinch of salt.

Stir in coconut milk and vanilla until a smooth batter forms, then fold in 1/4 cup mango puree for swirl or color.

Cover the bowl with foil and steam over simmering water for 20–25 minutes, stirring halfway, until the batter becomes translucent and sticky.

Alternatively, for the microwave method, heat in 1-minute bursts, stirring between, until clear and gelatinous (about 3–4 minutes total).

Let the mochi cool just until you can touch it but it’s still pliable (5–10 minutes). Dust a tray with cornstarch.

Transfer mochi onto the dusted surface. Dust hands and a rolling pin generously. Roll into a log, then cut into 6–8 pieces. Flatten each piece into a disc with your palm.

Place a cube or spoonful of mango jam in the center of each disc, then fold edges up and pinch to seal, shaping into a smooth ball.

Dust off excess starch.

Pop the shaped mochi into the fridge for 20–30 minutes to set and firm up the filling.