I make dessert every night. I know that’s probably not the healthiest thing, but it’s what I enjoy doing and I love dessert! As we should all know by now :). I eat very healthy all day and let myself enjoy a small dessert at night.
With all the desserts I make, there are definitely those days that I just want to go down the street and get frozen yogurt. There’s no surprise that I love ice cream and frozen yogurt, and I have to get my “fix” at least once a week. And going to frozen yogurt is so simple, easy, and fun. You get a refreshing and smooth dessert topped with any item you want. Ok… I’m definitely going to get frozen yogurt tonight!
My favorite topping for frozen yogurt is mochi. Mochi is a Japanese rice cake made out of glutinous rice flour. (PS- If you are gluten-free, don't worry, this is not gluten flour - It is just a flour made out of a sticky rice). The most common Americanized (is that a word?) use of it is in ice cream. They wrap it around ice cream and have it in the frozen yogurt shops. If you have seen it before and haven’t tried it, I would definitely urge you to. It’s a small treat that is chewy and slightly sweet and is SO good!
Mochi is not only good on, and in, ice cream but is great to snack on. They are small and tasty and easy to just pop in your mouth whenever you want a sweet snack. Our family has been snacking on Mochi for a very long time. So you think with how much I bake I would have tried making it a while ago. However, I just made it a couple weeks ago for the first time. And it came out fantastic! Even better than I thought.
Mochi is actually very easy to make! Especially this recipe I have for you. I thought that the process would be very labor intensive, but it wasn’t at all. All you do is mix the ingredients together and bake them in a pan for 1 hour. Then let the mocha sit in the pan for another hour. Invert the mocha on a surface and cut into squares. Easy as that! The hardest part is taking it out of the pan and cutting it because of the stickiness, but that’s not even that hard. You just have to be careful.
The ingredients in this mochi recipe can be easily found at any Asian market, especially the glutinous rice flour. I would suggest to the use the exact ingredients in the recipe and not substitute. I am not sure that the mochi would turn out with any other type of rice flour or other ingredient. Take the extra effort and go to the Asian market and trust me… you will be very satisfied!
You really have to go and make mochi soon :). It is an amazing treat! Its perfect to snack on and perfect added to any dessert! And this recipe is exceptionally delicious! The mochi has a chewy texture with a yummy sweet rice taste. Mmmmm…
Mochi (Japanese Rice Cake)
For Printable Recipe, Click here!
Makes: about 100 1-inch cubes
1lb. (16 oz.) Glutinous Rice Flour (Mochiko)
2 ½ cups Sugar
12 oz. Coconut Milk
1 ¾ cups Water
Food Coloring (optional)*
Potato starch for dusting (Cornstarch can be used as well)
*Food coloring is only optional. If you don’t add any to the mochi it will be white. However, it is nice to add a color to make the mochi pop.
In a large bowl, sift the Glutinous Rice Flour. Add the sugar to the flour and mix to combine. Add the coconut milk and do not stir. Then add the water and a few drops of food coloring. Mix together with a whisk until the mixture is smooth and has no lumps.
Preheat the oven to 325 degrees F.
Line 3 9-inch circular cake pans with foil (the bottom and the sides). Generously grease the foil with oil or cooking spray. Pour the batter evenly into all 3 pans. Place another piece of greased foil on top of each pan. Make sure that the foil is touching the batter.
Bake for exactly 1 hour in the middle rack of the oven. When finished, let the mochi cool in the covered pans for another hour.
When ready to cut the mochi, dust a clean work surface with the potato starch. Take the foil off of one pan and invert the pan onto the surface. Slowly and carefully pull away the foil from the mocha. The mochi will be sticky so be sure to take the foil off very carefully. Sprinkle some potato starch on top of the mochi.
Cut the mochi into 1-inch squares. After cutting each square, roll the mochi in potato starch so all sides are covered. Continue this process with the other 2 pans of mochi. Enjoy :)!
Mochi can be kept in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for a few months.
Also, because this recipe makes a lot of mochi, I make ½ a batch at a time. This tends to last us about a week :).
Recipe from Wiki How.