Here's an awesome recipe submitted by one of our customers Wynia.
Shred the Mochi and bake it for a gluten free pizza crust! Top it with tofu aioli, basil pesto, sundried tomatoes and mushrooms.
I start by grating the mochi (I use a Cuisinart) and covering the bottom of a greased pan. (I use coconut oil) And I recommend a denser covering than shown here:
Bake it until it’s golden and your preference for crunchiness. Then top it with whatever you like. I like the Tofu Aioli from PCC, their Vegan Basil Pesto, sundried tomatoes…
…and sautéed mushrooms for instance. Anything you like including pizza sauce and cheese if it pleases.
Thank you Wynia for submitting your recipe!
Here's an awesome recipe from lexieskitchen.com, Mochi Garlic Roll Puffs!
Click the image below to view this amazing recipe.
With its subtle sweetness, hint of spice, and spectacular color, this bread makes a delightful holiday treat.
Place half the cider and half the raisins in a small pot, bring to boil, and simmer on low for 10 minutes. Puree this mixture in a blender with sweet potatoes and Amazake. Add oil and remaining cider.
Blend well and set aside. In a large mixing bowl, combine flour, cinnamon, nutmeg, ginger, lemon rind, walnuts, remaining raisins, sea salt and baking powder.
Add the liquid mixture to dry ingredients and mix until combined but not rubbery. Spoon the batter into 2 oiled bread pans and bake at 350 degrees for 50 minutes (or until a toothpick comes out clean). Let cool and slice. Serve plain or with cream cheese.
Preheat oven to 400 degrees. Peel the rhubarb and apples, and cut into bite-size pieces. Stem strawberries and slice in half.
Mix fruit together with all remaining ingredients except coconut. Place in an oblong baking dish and sprinkle with grate coconut. Bake for 1 hour.
Soak bread slices Vanilla Pecan Amazake instead of eggs, and cook as usual.
Serve with maple syrup.
Preheat oven to 350 degrees. Blend the liquid ingredients in a food processor or mixer, whisk by hand. In a separate bowl, mix dry ingredients together.
Combine wet ingredients with the dry, be careful not to over mix. Pour into two lightly oiled 9" loaf pans and bake for 50-60 minutes, or until a toothpick comes out clean and the loaves are browned.
For a shiny look, brush loaves with maple syrup. You may also bake this in a bundt pan or springform pan.
Grating the Mochi in this recipe is worth the extra bit of effort. It makes these cookies wonderfully soft and chewy.
Use some of the Amazake to soak the oats and the rest to separately soak the raisins. Let both the oats and raisins sit for about 20 minutes, stirring occasionally.
Mix all ingredients together, spoon onto cookie sheet and bake at 350 degrees for 20 minutes.
Combine the soy milk, tofu, agave nectar, Amazake, raisins, almonds, salt and lemon rind in a saucepan and bring to a boil. Stir in semolina, reduce heat, and simmer for 10 minutes.
Pour into a cold, moistened pudding mold. After the pudding has cooled, turn it over and serve. Makes 4 servings.
A naturally sweet rice pudding that's low in fat
Heat Amazake and tapioca pearls over a medium flame, stirring frequently for 30-40 minutes.
Pour into a serving dish and refrigerate. When cooled, it's ready to eat. Makes approximately 6 servings.
Put 1-2 Tbs barley malt in saucepan and bring to a boil. As it boils, coat the side of the pan, making sure not to let the syrup burn. Set aside to cool, then refrigerate.
Custard: Dilute kuzu or arrowroot in some water and place in saucepan. Add rest of the ingredients except vanilla, and bring to a boil. Lower flame and simmer 7-8 minutes. Turn off head and add vanilla. Allow custard to cool a bit and then pour into caramelized pan. Return flan to refrigerator and chill completely.
When ready to serve, cover pan with a plate and invert. Can be served plain or garnished with pan-toasted, minced nuts.