I wish mochi was more common here, because it really is the perfect answer to gummy candy cravings for meat and gluten free households.
Mochi is, as best I can describe it, a sort of stretchy, chewy gummy dessert of Japanese ethnicity. It’s ingredients are very simple; sweet rice, sugar and water. Traditional mochi is an involved process that involves pounding rice and mortars and pestles and hours of work … modern mochi is much, much simpler.
Glutinous rice flour, or mochiko, is readily available at most U.S. grocery stores now, usually under the brand Koda. One box of that will make you a lot of mochi, so don’t be disappointed by its small size. Now grab your sugar of choice, my favorite is raw sugar and it gives a subtle caramel note to everything you use it in.
The process is easy but it does require a microwave, and a glass container with a lid (or you can use plastic wrap).
The measurements are one to one, rice, water and sugar. So one cup of rice flour, one cup sugar, one cup water but this is very flexible … if you don’t want really sweet just decrease your sugar. I whisk the dry ingredients until well combined to prevent any clumps and then dribble water in a thin stream while whisking until everything is incorporated. It will be very liquid.
Prepare your glass dish by lightly oiling the sides and pour your batter in, cover or wrap and microwave for anywhere from 4-8 minutes, once everything is one uniform color and firmed it’s done. Don’t remove the lid, just sit it aside for 5 more minutes. Then that’s it. You can dust it with potato starch, corn starch, powdered sugar, cocoa powder … whatever keeps it from sticking to you like crazy :) I like to turn mine out on a tray and just use a pizza wheel to cut bite sized pieces to eat, you can also cut larger pieces and put a filling in them.
This is one of the most flexible recipes there is, you can use juice instead of water, add any flavorings of fruits you like … and it’s delicious gummy candy in just a few minutes. Without animal products, without gluten!
mango mochi dipped in chili!
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And they are still completely awesome.
1/2c vegan shortening(I use earth balance, love it’s flavor) or coconut oil
1.5c raw sugar
1 tsp sea salt
1/2c tapioca flour
1/2c rice flour
vanilla (either seeds or extract)
a few teaspoons cold water
1/2 bag vegan chocolate chips
Cream shortening, sugar, salt and vanilla until lighter in color and fluffy. Add your flours and the mixture should come together slightly dry and crumbly, you can add a teaspoon of water at a time until it makes a solid dough. Add chocolate chips, mix until combined and then chill for at least an hour. Roll into truffle-sized balls. Melt the other half of your chocolate chips and dip your truffles. These are delicious and super easy. You can always use all purpose flour and real butter if you like, the results will be similar. For a peanut butter cookie dough variation omit the chocolate chips and use just 1/4c of shortening, adding 1/4c of peanut butter. :)