I finally found plain mochi. I don't own a microwave. The directions in Japanese tell you to microwave it. I only know that because the little picture and the woman at the international market told me, so I took the mochi and cooked it in sesame oil and followed Alicia's recipe. My mochi didnt puff up like the pictures. It puffed up sort of straight up not out at the sides. It was a nice sweet treat. Has anyone one else tried these superhero treats???
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- Fried Mochi!
Fried Mochi!
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- fitmama — Nov 4, 2009
- 1
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- Alessia — Nov 6, 2009
- 2
yes! I cooked my mochi in a frying pan. You can toast with or without a drop of oil and a drop of shoyu. I drizzled a little brown rice syrup on top and a pinch of cinnamon. HEAVEN!!!!!!!! it would be great savory too, like it mentions in the book with some steamed greens, drop of shoyu or ume vinegar and wrapped in nori. so good!
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- fitmama — Nov 6, 2009
- 3
I was suprised too that it was so good. The lady where I bought it tried to convince me to buy flavored ones with ice cream in them. I had to tell her nicely NO!! I love the Mochi!!! I am actually constantly suprised at how much I like the recipes in this book. I shouldn't be suprised because Alicia is great and loves great food so she wouldn't but yuck in her book. Love the book Alicia!!!
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- Nicole Jones — Nov 6, 2009
- 4
I baked mine in the oven for 10 minutes and they puffed up nicely. I drizzled some syrup on them and the whole family loved them. Also, they puffed up so nicely, that I could poke a whole in them and fill them with whatever I want. I will definitely be trying more of these.
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- Alessia — Nov 6, 2009
- 5
Totally agree!
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- fitmama — Nov 6, 2009
- 6
I am going to try to bake mine. Thats sounds good!
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- Kathryn Polster — Nov 9, 2009
- 7
make the waffels...and the croutons....SO GOOD.
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- Abby Cooper — Nov 30, 2009
- 8
I baked mine, and it was really good! However, when I tried to fry it, it got really smokey, and started to burn before it melted, and didn't really turn out right, though I followed the directions. I'll probably just bake mine from now on, but has anyone else had a problem with frying?
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- e.greenleaf — Jan 3, 2010
- 9
when i fry it, i make sure it's covered and the heat isn't on too high. it seems to come out ok that way.
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- VeganYogiUU — Jan 8, 2010
- 10
Yeah you need to keep the heat low w/frying, but when I baked it it did puff up a bit more. I have to say to say this is the best vegan, gluten free, sugar free dessert I've ever come across!!! I can't top mine w/rice syrup or maple syrup due to the fact I can't eat sugar in any form, but I make a chocolate sauce instead that uses stevia to make it sweet. It's so good!!
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- Karen Singer — Jan 8, 2010
- 11
Sauce recipe, pleeeaase? :)
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- VeganYogiUU — Jan 9, 2010
- 12
Sauce recipe:
--1 square of unsweetened baking chocolate
--1 packet of powdered stevia
--1 tbsp coconut butter --this is NOT coconut oil, but a butter you can find in the nut butter section of the store. Occassionally it may be near the coconut oil as well. depends on how the store arranges its products. (optional)
--cinnamon (optional, to taste)
--unsweetened rice milk
1. In a small saucepan melt the chocolate square over med-low to medium heat
2. Once melted, take off heat and add stevia. Mix in.
3. If using coconut butter, add and mixed in until smooth
4. If using cinnamon, add to taste and mix in (I do this sometimes if I want a "Mexican" flavor
5. Add rice milk little by little to desired consistency. I like to add it to give more volume, and it can make it thicker. There is a trick: the chocolate will immediately clump up so make sure you add a few tbsp and stir around, then add more until reached how you want it. You don't have to add it if you don't want, the coconut butter gives it more volume and creaminess on it's own. If you don't use the coconut butter, then the rice milk would probably be a good idea to add. The more rice milk, the more runny it will be.
If you think this is too bitter, can add more stevia if you want.
Hope you like it!!!
--1 square of unsweetened baking chocolate
--1 packet of powdered stevia
--1 tbsp coconut butter --this is NOT coconut oil, but a butter you can find in the nut butter section of the store. Occassionally it may be near the coconut oil as well. depends on how the store arranges its products. (optional)
--cinnamon (optional, to taste)
--unsweetened rice milk
1. In a small saucepan melt the chocolate square over med-low to medium heat
2. Once melted, take off heat and add stevia. Mix in.
3. If using coconut butter, add and mixed in until smooth
4. If using cinnamon, add to taste and mix in (I do this sometimes if I want a "Mexican" flavor
5. Add rice milk little by little to desired consistency. I like to add it to give more volume, and it can make it thicker. There is a trick: the chocolate will immediately clump up so make sure you add a few tbsp and stir around, then add more until reached how you want it. You don't have to add it if you don't want, the coconut butter gives it more volume and creaminess on it's own. If you don't use the coconut butter, then the rice milk would probably be a good idea to add. The more rice milk, the more runny it will be.
If you think this is too bitter, can add more stevia if you want.
Hope you like it!!!
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- TMcD — Jan 10, 2010
- 13
I tried the raisin cinnamon mochi this weekend as waffles. First go round did not pan out so well and dumped it. Good thing I brushed off my first failed attempt of the day - and before my morning tea, too! - because my second attempt came out incredibly yummy that I almost made a another one despite my full stomach. This morning was the english style breakfast...I have to say, I feel sorry for those friends who were not at my table.
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- Karen Singer — Jan 13, 2010
- 14
Thank you so much, Yogi, that sounds divine! :) This girl's GOTTA have her chocolate, what can I say...
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- VeganYogiUU — Jan 14, 2010
- 15
You're welcome Karen! Haha yes I know what you mean w/the chocolate :-)
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