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Cocoa Mochi (Gluten-Free)

This recipe comes to us from Becky Ilog.

1 box Mochiko rice flour (1 pound box)
3 cups water
2 cups sugar
6 tablespoons powdered cocoa (unsweetened)
1 cup water
Extra cocoa for dusting
Optional for chocoholics: half cup of gluten free chocolate chips to sprinkle on top
OR gluten free sprinkles

In a saucepan, mix sugar and cocoa well. Add 1 cup water and heat and stir until the sugar and cocoa are dissolved. Turn off heat.

Mix rice flour and 3 cups water in a large microwave safe bowl until mixture is smooth. Cover and microwave on high power for 5 minutes. Remove from microwave & mix well (it will be quite thick). Return to the microwave and cook 5 minutes more. Remove from microwave. Pour the cocoa syrup mixture over the rice mixture (I had to move everything to a bigger bowl at this point) and stir thoroughly until it is a smooth, uniform (but thick) consistency. Pour mixture into a greased pan (you could use an 13 x 9 inch pan but I used 3 loaf pans; the recipe on the box does not specify). Sprinkle with chocolate chips (optional) or sprinkles. Cool until firm. Dust top well with cocoa and turn out onto a cutting board. Cut into small squares. Store in an airtight container & refrigerate.

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1 Response:

 
Kathleen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
18 Oct 2009 11:30:24 AM PST
This recipe is fun for making with kids, especially if you haven't worked with mochi before. Many mochi recipes are made by boring stir, pour, and bake. But this one has you stirring it up during the cooking process so you get to enjoy its weird, stretchy, goopy texture. I poured it into a buttered 9" x 13" pan. once it cooled (much disturbed by lots of poking & tasting), we cut it into 1" cubes and rolled each cube in a small bowl with 3 parts powdered sugar, 1 part cocoa. This makes them less sticky for the serving platter.




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