Sweet and very easy to make, baked mochi is the perfect vegan treat.
Summer is coming and with it a desire for lighter food and treats. Its been a long spring and I personally am ready to relax, enjoy the sunshine and have some fun! During the lockdown I’ve been mainly entertaining myself by watching vegan and Korean cooking videos on YouTube. There are alot of really neat, easy and fun recipes to be found there and homemade mochi is one of them.
Mochi is basically just a glutinous rice cake made of rice flour, sugar and water. Most people in the west are now familar with frozen mochi which is ice cream covered in mochi wrapping. This baked mochi sweet is slightly different.
Easy to make
Mochi is made with glutinous rice flour, this recipe is made with real rice, in this case brown rice. I pureed it in my food processosor, added some gluten free flour and sugar and that’s basically it.
After mixing the ingredients together, you just put it in the oven and let it bake. Baking time can vary widely depending on how moist the rice is. I have baked it for 20 minutes and also for 55 minutes. Just keep checking it by lifting a corner with a knife and once the bottom is nicely browned it is done.
The texture is dense yet light and chewy. It’s not that flavourful so it’s best eaten with your favorite sweet dipping sauce. I use a mixture of maple syrup and almond butter as well as organic applesauce.
This recipe is all about what summer cooking should be. Fast, easy, fuss free and alot of fun to eat. So relax, enjoy, eat some mochi and have a great summer!
Baked Mochi
Ingredients
- 1 1/2 cups cooked brown rice well drained
- 1 cup granulated sugar
- 1 1/2 cups gluten free flour or as needed
Dipping Sauce:
- 1/3 cup maple syrup
- 1/3 cup almond butter
- Water or plant based milk as needed for desired consistency
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut parchment paper so it fits in the pan using two pieces to line the pan in opposite directions. Make sure edges of pan are covered with flaps you can fold over the rim. This will make lifting the mochi out of the pan easier. If you don't have parchment paper, just lightly grease and flour the pan. Set aside
- Cook rice until soft and drain well. Place in a food processor and puree until mushy and fairly smooth.
- Spoon rice into a large mixing bowl. Add sugar and mix well. Then add the flour. Mix well. If dough is still too sticky to form a dough, add a little more. The dough should be soft but workable.
- Spoon into the prepared 8×8 cake pan. Press down firmly and evenly.
- Bake for 20 to 55 minutes or until bottom is nicely browned.
- While still hot cut into small squares. Let cool slightly in the pan. Remove from the pan and finish cooling on a baking rack.
- Meanwhile combine the maple syrup and almond butter. Add a little water or a plant based milk if it is too thick for dipping. Mix well and set aside.
- Serve mochi with the maple almond dipping sauce, applesauce or anything sweet you desire.
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