I recently discovered the wonder of mochi. (Thanks, Alicia Silverstone!) It’s so quick and easy to make, and it makes a healthy foundation for a good meal.
Mochi is steamed, pressed rice and it makes some funky results when cooked. You can cut it into strips and make waffles as I’ve done here, or fry squares of mochi and top with soy sauce and brown rice syrup (or maple syrup or honey). Both are delicious. Cinnamon-raisin mochi can be baked and topped with tofutti, honey and slivered almonds for vegan mochi danishes. A new Christmas favorite!
For these mochi waffles, I cut three strips and then cut them in 1/2 and put them in the waffle iron. No need for spray or clean-up! I topped these with tofutti cream cheese (which I can’t get enough of, by the way), lime juice, and agave nectar. The next day, I made them again and used Ohio maple syrup instead of agave nectar. Equally delicious!
When I have just a little left, I make pan fried mochi. I cut these into 1.5 x 1.5 inch squares and fried them with olive oil in a cast-iron skillet. Add a little soy sauce in the pan, and then top them with brown rice syrup when they’re done. Sweet and salty!
You can find mochi at Krieger or Mustard Seed. (I don’t know about the chain stores.) Check it out online to see all the fun varieties.