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!
Step 1: The Waffle Cut the Mochi into 1-1/2" squares and place in a hot lightly oiled waffle iron, leaving spaces between each piece. Close the waffle iron jaws. 20-30 seconds after the jaws touch, your Mochi Waffle is ready. You may need to leave it in a bit longer to achieve the desired level or crispness You may also use grated Mochi. Greate 1/2 package Mochi and spread evenly over waffle iron about 1/4" thick. Cook until waffle removes easily from iron..
Step 2: Adding the Pizza Toppings Top Mochi Waffle with toppings. Heat the prepared Mochi waffle pizza servings ina preheated 400 degree oven for 2-3 minutes or until the cheese melts. Serve and Enjoy!
Deep-Fry Mochi pieces in cooking oil for 5 minutes until they become golden brown. Dip in Ponzu Sauce.
Pronzu Sauce: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger. Keep whisking until the sugar dissolves. Top with chives.
Cut Mochi into 1" squares.
Heat Mochi Pieces in vegetable broth or Miso Soup, Dumpling Style.
Stir all ingredients until blended and Stuff Mochi Puffs for a delicious meal!
How to Puree Fresh Chestnuts: With a sharp knife, slash the flat side of each chestnut. Place in large saucepan; add enough water to cover chestnuts. Bring to boil; boil 3 minutes. Remove from heat; peel off outer shell and inner brown skin. Return the shelled nuts to boiling water in a saucepan. Cook 35 minutes more or until tender, adding more chestnuts through a sieve or food mill.
There are several kinds of winter squash to choose from. Butternut, acorn and kabocha squash are all delicious in this recipe.
Wash Squash, cut in half, de-seed and bake for about an hour.
The flesh should come easily out of the skin. Blend in a food processor with some stock until pureed. In a pan, saute onions until soft. Combine squash, cheese and oninons.
Pour into baking dish and briefly heat. Stuff Mochi Puffs.
Cut 2 ripe but firm pears into chunks. Combine in a saucepan with 1/4 cup apple juice and stir over medium heat for 5-8 minutes.
Stir in a 1/4 cup apricot conserves. Set aside. Spoon fruit sauce over Mochi Breakfast Waffles and serve.
Open a package of Mochi and cut the block of Mochi lengthwise into 3 equal sections. Using a potato peeler or knife, slice each section into very thin strips (approximately 1/16" thick).
On a lightly oiled cookie sheet, place Mochi strips evenly apart and brush the tops with olive oil.
Bake in preheated 450 degree oven until they puff up and brown. Toss with sea salt and Parmesan cheese and serve as a crispy snack.
Optional: Let the sliced Mochi strips dry overnight, then deep-fry them and toss with oil and cheese.
Arrange on a unoiled baking sheet, allowing room for expansion. Bake in preheated 400 degrees oven for about 8-12 minutes, until crispy, puffy and slightly golden. Serve immediately.
Dip Mochi bread sticks into bean dip, tofu pate, or vegetable spread. For a sweet treat, dip in nut butter, apple butter or jam.
Mochi cruotons are great sprinkled onto soups, stews or salads.
Baked Mochi is very easy to prepare. Pre-heat your oven or toaster oven to 450 degrees. With a heavy, sharp knife, cut a strip across and through your Mochi package about 1" wide (you can also cut a groove across it and break it apart).
Cut each strip into four or five pieces. Spread the pieces well apart on a baking sheet, and bake 8-10 minutes until puffed and browned. The Mochi puffs should be crunchy on the outside and chewy on the inside.
Eat them fresh from the oven as is, or slit the puffs open and stuff with your favorite ingredients.