Wednesday, February 27, 2019

Baked Mochi

Mochi is a sweet and tasty Japanese dessert made from sweet rice flour. Typically eaten on Japanese New Year, but also made for other holidays. In our home, I like to make mochi for Hinamatsuri, or "Girls Day" and also on Boy's Day (now known as Children's Day). Because mochi is so delicious, it is easy to find other reasons to make it throughout the year. 

Mochi is very easy to prepare, but the instructions need to be followed exactly. I cannot stress enough that Japanese rice flour must be used. Just any rice flour will not work! My favorite is Koda Farms Mochiko. It is also important to monitor your baking times. If left to cook for even a minute or two too long, a crust will form on the bottom of the mochi. I've admittedly have had this happen to me more than once. Every oven is different, and it is very likely your first batch of mochi will not come out to perfection.

Once your mochi is baked and cut into pieces, it is very important to coat it in potato or corn starch. This will prevent the pieces from sticking to one another. Store prepared mochi in an air tight container (assuming there are any leftovers).

Baked Mochi

1 box mochiko (sweet Japanese rice flour)
2 c. sugar
1 tsp. baking powder
2 c. water
2-3 drops of food coloring
1 c. coconut milk
1 tsp. vanilla

1. Preheat oven to 350.
2. Mix dry ingredients, add water and coconut milk until well mixed.
3. Add vanilla and food coloring. Mix.
4. Pour into greased 9 X 13-inch pan.
5. Cover tightly with tin foil and bake for 60 minutes.
6. Remove from oven and remove foil right away.
7. Cut into 3.4 X 2-inch pieces.
8. Roll in potato starch (corn starch also works).

Thursday, February 14, 2019


A classic and fun treat from the 1960s, originally 
published on none other than the back of the Rice Krispies box.


Recipe Source: Kellogg's Rice Krispies, with dairy-free modifications

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's Rice Krispies Cereal
1 cup dairy-free semi-sweet chocolate chips (or more, if desired)

1. Place corn syrup and sugar into a saucepan.
2. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. Remove from heat.
4. Stir in peanut butter. Mix well.
5. Add Rice Krispies cereal. Stir until well coated.
6. Press mixture into 13 x 9 dish coated with cooking spray. Set aside.
7. Melt chocolate chips in a saucepan over low heat, stirring constantly (or in the microwave in a microwave-safe bowl).
8. Spread evenly over cereal mixture.
9. Let stand until firm. Cut into 2 x 1-inch bars when cool.

If desired, top with festive sprinkles before the chocolate hardens.