Wednesday, December 3, 2008

Chocolate Mochi is Curiously Chewy and Addictive

I've been trying new food since the discovery of my multiple, life-changing, food allergies. I recently discovered a recipe for easy, microwave Chocolate Mochi. It only has four ingredients, sweet rice, cocoa, water, and sugar. Since those all fit into my diet and my online search for information on mochi revealed that it is a Japanese favorite, I decided to give it a try.

The recipe wasn't particularly difficult, except that the cooked rice mixture is extremely sticky and gummy. It's like rubber cement. Appetizing, right? Just be warned, don't use a hand-held electric mixer to stir the concoction. It sucked the mochi right up into its electric motor. I think it might be the end of my tiny mixer. And, don't put the extra mixture from the bowls down the sink. It'll clog your drain faster than congealed bacon grease.

But, once you struggle through the rubber cement stage, it's very simple. And the end result is truly unique. Kind of like a chewy, gummy, chocolate jello cake. I rolled some of mine in a cinnamon, cocoa and sugar mixture. Mmmm...

So, if you are brave enough to try making mochi, here's the recipe I used from Koda Farms.

Cocoa Mochi (Easy Microwave Version)

A traditional Japanese confection, dense and chewy in texture. This microwave version is contemporarily flavored with cocoa.

2 tbs unsweetened cocoa powder
2 cups sugar
1 cup water
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
3 cups water
extra cocoa powder for dusting

In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly. Then add 1 cup water and mix well. Heat syrup over medium high, stirring until sugar is dissolved. Set aside.
Using a whisk, thoroughly mix flour and 3 cups water in a large microwavable bowl until smooth. Cover and microwave 5 minutes on high. Remove from oven and using a large spoon, mix thoroughly. Return to microwave, uncovered, and cook an additional 5 minutes on high.

Remove from microwave oven. Add cocoa syrup and mix thoroughly.

Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray. Let mochi cool overnight or until firm.

Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free).

Cut mochi into small pieces and dust all surfaces in cocoa powder.

Store in airtight container and refrigerate.