Mochi

MOCHI

"The Rice Cake U Bake", as mochi cooks it softens, puffs up & then crisps. Valued in Japan as a high energy, stamina inducing food it is perfect for those avoiding wheat products or looking for a satisfying nutritious grain based snack.

Green Cuisine Mochi is 100% organic.

Available as:

Organic Brown Rice Mochi
Organic Raisin Cinnamon Mochi
Organic Miso Mochi
Organic Mugwort Mochi

BASIC COOKING INSTRUCTIONS:

CUT IN PIECES & PLACE ON OILED BAKING TRAY
BAKE IN 350F OVEN FOR 15 MINUTES
MOCHI WILL SOFTEN, PUFF UP & THEN CRISP

ALWAYS COOK TO THE CRISPY STAGE. ALWAYS SERVE RIGHT AWAY. SPRINKLE FRESH BAKED MOCHI WITH A LITTLE SOY SAUCE & ENGEVITA YEAST. DRIZZLE FRESH BAKED MOCHI WITH MAPLE SYRUP & ALMOND BUTTER.

MOCHI MELT

1 BLOCK MISO MOCHI
3 TABLESPOONS OLIVE OIL

GRATE THE MOCHI WITH A CHEESE GRATER & TOSS WITH THE OLIVE OIL, SPRINKLE OVER THE TOP OF CASSEROLES & COVER WITH A LID OR TIN FOIL. AS THE CASSEROLE BAKES THE MOCHI WILL FORM A DELICIOUS MELTED TOPPING.

MOCHI WAFFLES

1 BLOCK RAISIN CINNAMON MOCHI (CUT IN 6 PIECES)

LIGHTLY OIL A WAFFLE IRON, HEAT IT UP & PLACE THE PIECES OF MOCHI IN IT, CLOSE THE LID & BAKE FOR 10 MINUTES (NO PEEKING!). AS THE MOCHI COOKS & MELTS THE LID WILL CLOSE & THE WAFFLE WILL BAKE. GREAT SERVED WITH A FROZEN DESSERT. YOU CAN ALSO MAKE AWESOME MOCHI WAFFLES WITH THE GRATED MOCHI FROM THE PREVIOUS RECIPE.