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Mochi

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I can't tell you how many times I've walked through the refrigerator section of Whole Foods supermarket looking for new, fun (and not expensive) products for our family to try. I must have walked by the Mochi a thousand times and not paid it any attention but the other day something caught my eye. One of the stockers was arranging different varieties on the shelf and I asked him if he had ever tried it. He should be hired as the publicist for their company, Grainaissance, because his passion for mochi made me want to try some right then and there.

Mochi is a rice snack made from whole grain brown rice. Since it's gluten, dairy and wheat free, it's perfect for kids with certain allergies. It also comes in endless flavors such as Raisin-Cinnamon, Sesame-Garlic, Super Seed, Chocolate Brownie, Cashew-Date, Original, Wheatgrass with Mugwort, and Pizza, so there's something for everyone.Kenya and I just baked some up yesterday and had so much fun doing it. I cut the big square of mochi into 1 inch pieces and Kenya placed them all on a cookie sheet. We turned on the oven light and watched the little morsels puff up into tasty little bites. After they cooled, we dipped them in almond butter and had a delicious dessert. Whether you bake them for dinner, sauté them for lunch or even pop them into a waffle iron for breakfast, they make a yummy treat!

* Mochi can be a choking hazard. Make sure to cut the mochi into bite size pieces before giving to children, preferably 2 1/2 years or older.

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Comments






  1. Anu

    August 19, 2012 at 10:27 pm

    i am so intrigued….i have to try.. going to whole foods tomorrow.. will get one.. any recommendations on the flavor to buy?

  2. Heidi

    August 19, 2012 at 12:33 pm

    This is also super yummy if you slice open the little mochi squares and stuff them with a little cream cheese and jelly or cream cheese with honey and chopped nuts.

  3. gina

    June 7, 2012 at 3:18 pm

    raw, unsalted cashews!

  4. gina

    June 7, 2012 at 9:51 am

    We love mochi at our house. It’s part of our breakfast rotation. I serve it with, what has come to be known as, “mochi sauce”. It’s really a cashew cream dip: 1 1/3 cup of cashews, 1 c of any non-dairy milk (almond, cocounut, rice, soy…) 2/3 c pitted dates. Blend them together as smooth as you like and dip the chewy mochi squares in it.
    I adapted the cashew cream dip from a recipe in Dr. Joel Fuhrman’s “Disease Proof Your Child”. He makes it with macadamia nuts and serves it with strawberries. It’s also delicious and healthy!

  5. Norman Serven

    February 19, 2011 at 8:43 pm

    No supero lo sensual que estaba Rihanna en los Grammys… ¡me la devoro, marico, me la devoro!