Make the wrapper batter: whisk the glutinous rice flour, cornstarch and 30 g sugar with the milk until smooth, then strain through a sieve into a non-stick pan.
Cook over low heat, stirring constantly, until the batter thickens and comes together into a dough that no longer sticks to the spatula. Add the 15 g butter and keep cooking and folding on low until the dough is smooth and glossy.
Let the dough cool enough to handle, then knead it smooth with gloved hands. Divide into three portions and tint them with orange food coloring (one deeper orange, one lighter, one left pale) so the finished mochi reads like a mango gradient.
Make the filling: beat the cream cheese with 30 g sugar until smooth. Fold in the heavy cream and mango puree until even, then gently fold in the mango cubes, pomelo and cooked sago pearls.
Roll each piece of dough into a thin oval. Spoon a line of mango cream filling along the center, then roll up and pinch the seam closed to seal into a plump log.
Chill the mango mochi until firm before serving.
A soft milk-mochi log wrapped around a mango-pomelo-sago cream (think mango pomelo sago in mochi form). Saved from a reel; method transcribed from the video (no spoken recipe), fruit and sago amounts to taste. From its_meow_offically on Instagram.
