Monday, September 20, 2010


A sticky, ooey, gooey way to end your day....
I've made them only twice but tried two different versions - this is my favorite.
This is an Alicia Silverstone vegan recipe from The Kind Diet.

2 tsp olive oil
1 package unflavored mochi
brown rice syrup

Cut mochi into 1x2 or 1x1 pieces (for me the 1x1 pieces puffed easier). Heat oil in a frying pan over medium heat. Place mochi in the pan, making sure they don't touch. Cover, reduce the heat to low and cook for 4 minutes. Flip the mochi, add 2 drops of shoyu on each piece, cover and cook another 4 minutes. The mochi will begin to puff and get gooey. I found that if after the last 4 minutes they don't look done, if I turn off heat but leave the pan on the burner and leave the lid on for a few more minutes they puff beautifully. Put the mochi on a plate and drizzle 1 tablespoon of brown rice syrup on each one.

The other way I made them was I used sesame oil instead of the olive oil. I liked the sesame and shoyu flavor but for a sweet ending, I like the olive oil and brown rice syrup.

Larry has eaten ice cream filled mochi balls at a Japanese restaurant.
What other ways have you eaten mochi?


Kim said...

I've actually never eaten this particular food, though I think it has a cool name!

jeanette from everton terrace said...

I've never even heard of it. I've been thinking about trying this cookbook. I'm gluten-free vegetarian, not so easy to find good stuff but this looks quite interesting. Must try. thanks.

Josh said...

Mochi rocks... With Ice cream, in soup, wrapped in fried tofu, on a stick dipped in syrup, stuffed with sweet bean curd, all sorts of ways.

Sherri said...

I've never had I will need to make them!

Nancy said...

The only thing I had ever heard of in that recipe was olive oil ;(

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