At our local health food store, Roots, there was a sale item in the gluten free section called "Mochi." It didn't look too appetizing, but sounded intriguing, AND it was on sale, so I picked up a package. It was in the refrigerated section, and was a small, flat brick of brown, solid, pounded, glutenous rice sealed in plastic. (Not the kind of gluten that hurts celiac people!) This particular mochi had raisins & cinnamon mashed into it, which probably accounted for the coloring. The instructions were pretty easy -- cut into 1 to 2 inch squares, bake at 450 for 8 - 10 minutes, until puffed. Then there were serving suggestions inside.
I cooked up a few mochi, and followed the serving suggestion. It said to cut into the mochi square, insert a dollop of cream cheese, and then top with a little agave nectar. I served one to Daniel and his eyes almost rolled back in his head from delight. WOW! Crunchy on the outside, chewy on the inside. It tasted just like a bite of cinnamon-raisin bagel.
I've gone on a youtube hunt ever since for mochi-making instructions. So many varieties. We're on to something fun!!
I cooked up a few mochi, and followed the serving suggestion. It said to cut into the mochi square, insert a dollop of cream cheese, and then top with a little agave nectar. I served one to Daniel and his eyes almost rolled back in his head from delight. WOW! Crunchy on the outside, chewy on the inside. It tasted just like a bite of cinnamon-raisin bagel.
I've gone on a youtube hunt ever since for mochi-making instructions. So many varieties. We're on to something fun!!