GLUTEN FREE & Vegan

Mochis are delightful, chewy treats that have captured the hearts and taste buds of many around the world. These Japanese rice cakes, made from glutinous rice, can be enjoyed in various forms and flavors. In this blog post, we'll explore the essential tips and tricks for creating perfect mochis.

Understanding the Basics

Mochis are traditionally made with glutinous rice, which gives them their distinct chewy texture. It's crucial to choose the right type of rice, ensuring it has a high starch content. Sweet rice or mochiko flour, a glutinous rice flour, is commonly used in mochi recipes.

The Importance of Moisture

Achieving the perfect chewiness in mochis relies heavily on moisture content. Adding vegan milk or water to the rice flour or glutinous rice dough is crucial, but it's essential to strike a balance. Too much moisture can make the dough sticky, while too little can result in a dry and crumbly texture.

Filling of our Mochis

Mochis are often filled with sweetened red bean paste (anko), but the possibilities are endless. Experiment with chocolate, fruit, or even ice cream fillings for a delightful surprise in every bite. For our mochis, we made two homemade fruit sauces, caramelized nuts in the oven with agave syrup and added almond butter on top. So delicious and the best part is: it is all refined sugar free and done in under 15 Minutes.

Perfecting the Mochi Shape

Shaping mochis requires finesse. Prevent sticking by dusting your hands and work surface with cornstarch, tapioca starch or potato starch. If you feel like the dough is to sticky during the mixing process, add a bit of tapioca flour. This will help to make the dough a bit more stretchy and less sticky. Try our recipe and try your first homemade mochis!