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Cocoa Mochi (Gluten-Free)
http://www.celiac.com/articles/895/1/Cocoa-Mochi-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Becky Ilog. 1 box Mochiko rice flour (1 pound box) 3 cups water 2 c

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.