At our local health food store, Roots, there was a sale item in the gluten free section called "Mochi." It didn't look too appetizing, but sounded intriguing, AND it was on sale, so I picked up a package. It was in the refrigerated section, and was a small, flat brick of brown, solid, pounded, glutenous rice sealed in plastic. (Not the kind of gluten that hurts celiac people!) This particular mochi had raisins & cinnamon mashed into it, which probably accounted for the coloring. The instructions were pretty easy -- cut into 1 to 2 inch squares, bake at 450 for 8 - 10 minutes, until puffed. Then there were serving suggestions inside.
I cooked up a few mochi, and followed the serving suggestion. It said to cut into the mochi square, insert a dollop of cream cheese, and then top with a little agave nectar. I served one to Daniel and his eyes almost rolled back in his head from delight. WOW! Crunchy on the outside, chewy on the inside. It tasted just like a bite of cinnamon-raisin bagel.
I've gone on a youtube hunt ever since for mochi-making instructions. So many varieties. We're on to something fun!!
2 comments:
Oooh! Look for mochi ice cream in your nearest asian market's freezer. It's little balls of ice cream surrounded by mochi of the same flavor. I've had green tea, vanilla, mango (my favorite) and red bean. Yum!
I was surfing youtube last night, and I saw some of the mochi ice cream. It sounds great; I just have to make sure it is entirely gluten free for Daniel. I saw one person make mochi who added wheat flour to keep the mochi softer. AGH!
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