Description

This healthy mochi recipe offers a simple, gluten-free, and dairy-free treat made using sweet rice flour and plant-based milk. It’s lightly sweetened with maple syrup or honey and quickly cooked in the microwave, making it an easy and nutritious snack inspired by traditional Japanese mochi.

Ingredients

1 cup mochiko (sweet rice flour)
3/4 cup unsweetened almond milk (or any plant-based milk)
1/4 cup maple syrup or honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Cornstarch or potato starch, for dusting

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Instructions

Mix Ingredients: In a microwave-safe bowl, whisk together the mochiko, almond milk, maple syrup, vanilla extract, and salt until you achieve a smooth, lump-free batter.
Initial Microwave Cooking: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute to start cooking the mochi.
Stir and Continue Cooking: Stir the mixture thoroughly with a wet spatula to prevent sticking. Return it to the microwave and heat in 30-second intervals, stirring between each, for a total of 2 to 3 minutes or until the mochi turns thick, glossy, and slightly translucent.
Prepare Surface and Cool: Dust a clean surface or parchment paper generously with cornstarch to avoid sticking. Transfer the cooked mochi onto this surface and allow it to cool slightly to handle safely.
Shape and Cut: Using dusted hands or utensils, flatten the mochi dough and cut it into bite-sized pieces. Lightly coat each piece with more cornstarch to prevent them from sticking to each other.
Serve or Store: Enjoy the mochi immediately as a snack or store it in an airtight container at room temperature for up to one day.

Notes

For extra nutrition, mix in 1 tablespoon of chia seeds or matcha powder before cooking.
This recipe is lightly sweetened and naturally gluten-free, making it a guilt-free treat.
You can customize by filling the mochi with fresh fruit or nut butter for additional flavor and texture.