Description
This healthy mochi recipe offers a simple, gluten-free, and dairy-free treat made using sweet rice flour and plant-based milk. It’s lightly sweetened with maple syrup or honey and quickly cooked in the microwave, making it an easy and nutritious snack inspired by traditional Japanese mochi.
Ingredients
Scale
Ingredients
- 1 cup mochiko (sweet rice flour)
- 3/4 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cornstarch or potato starch, for dusting
Instructions
- Mix Ingredients: In a microwave-safe bowl, whisk together the mochiko, almond milk, maple syrup, vanilla extract, and salt until you achieve a smooth, lump-free batter.
- Initial Microwave Cooking: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute to start cooking the mochi.
- Stir and Continue Cooking: Stir the mixture thoroughly with a wet spatula to prevent sticking. Return it to the microwave and heat in 30-second intervals, stirring between each, for a total of 2 to 3 minutes or until the mochi turns thick, glossy, and slightly translucent.
- Prepare Surface and Cool: Dust a clean surface or parchment paper generously with cornstarch to avoid sticking. Transfer the cooked mochi onto this surface and allow it to cool slightly to handle safely.
- Shape and Cut: Using dusted hands or utensils, flatten the mochi dough and cut it into bite-sized pieces. Lightly coat each piece with more cornstarch to prevent them from sticking to each other.
- Serve or Store: Enjoy the mochi immediately as a snack or store it in an airtight container at room temperature for up to one day.
Notes
- For extra nutrition, mix in 1 tablespoon of chia seeds or matcha powder before cooking.
- This recipe is lightly sweetened and naturally gluten-free, making it a guilt-free treat.
- You can customize by filling the mochi with fresh fruit or nut butter for additional flavor and texture.
