By some sweet stroke of luck, my first winter in the Midwest has been relatively mild.
It’s been kinda nice. Cold enough to have to bundle up a lot, but not so frigid that I’m slipping on ice everywhere. Cold enough so that I don’t have to wash my hair after every run, but not so windy that I have to wear two pairs of tights and Jason’s ski socks.
But not everyone’s been so lucky, and I’m sure those people are ready for winter to be over.
Folks, this one’s for you. (Okay, and little for me and Jason. That guy just loves cherry gummies.) These sweet, soft mochi are based on two classic warm-weather beverages, horchata and slurpees.
This is unbelievably easy to prepare, and with very little mess. The only messy part is tossing the mochi in the coating, and if you do it over the sink, you can avoid all that.
The horchata mochi are just regular mochi with a bit of cinnamon tossed in. It tastes uncannily like horchata, which I suppose shouldn’t surprise me. Mochi is pretty much candi-fied horchata, and horchata is kind of liquified thinnned-out mochi.
All this horchata talk makes me wish I had a cool glass in front of me right now. It’s been horribly long since I had a glass of real, true horchata. Sniff, first world probs.
The Sour Cherry Slurpee mochi gets its cherry flavor from real cherries, but the sourness from fake ones. A tiny packet of unsweetened Cherry Kool-Aid mixed into the dusting medium gives them a tiny bit of tartness. You’ll swear you’re about to get a ice-cream headache, as it you’ve just taken the first huge sip of red 40-flavor Slurpee. And if the kool-aid packet and artifical flavorings freak you out, simply omit it and have regular Cherry Slurpee Mochi. It’s not as fun, but still good.
Oh, hey! I finally put a picture of myself on the front page. I figured it would make my blog a little friendlier, even though on the “about me” page, there’s a totally scary picture that looks nothing like the front-page photo. In my defense, the front page photo was taken on my wedding day, and the “about me” photo was a selfie I took for no reason. I feel like most selfies are taken for no reason.
I also updated my about me, so there’s more stuff about what kind of food you’ll find on the blog. I’m really trying to grow my blog, so please take a look at the page and tell me if you think it needs anything more. Are there questions you still have? Is there something crucial missing? Are you totally turned off by the messy kitchen pic? Tell me in the comments! Thanks, loves!
*stir the coconut milk prior to measuring. please make sure you use full-fat coconut milk *sweet rice flour is widely available at most supermarkets, in the "international" section. It's usually in a white box, and most places carry the brand name "mochiko"
Ingredients
- 1/2 cup of sweet rice flour
- 1/2 cup white sugar
- 1/2 cup water
- 1/4 cup plus 2 tbsp full-fat coconut milk (see notes)
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 cup of sweet rice flour
- 1/2 cup white sugar
- 1 cup whole frozen cherries
- 1/4 cup plus 2 tbsp full-fat coconut milk (see notes)
- 1/16 tsp baking powder
- any starch (tapioca, corn) or any flour
- -a little cinnamon for the horchata mochi
- -1 .13 oz packet of unsweetened cherry Kool-Aid powder for the slurpee mochi
Instructions
- preheat the oven to 275. line a 4.5 x 8.5 loaf pan with parchment paper
- stir the sweet rice flour, the sugar, the baking powder, and the cinnamon
- stir the water and the coconut milk.
- add the coconut milk mix to the sweet rice flour mix, until consistency is even and no lumps remain
- pour into the loaf pan, cover with foil, and bake for 1 hour.
- allow to set for several hours, or over night before cutting.
- Grease a knife and cut into 1/4 inch cubes.
- Combine some extra cinnamon with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.
- preheat the oven to 275. line a 4.5 x 8.5 loaf pan with parchment paper
- Defrost the cherries in the microwave until they reach room temperature. Puree till smooth. you should end up with 1/2 cup of cherry puree
- stir the sweet rice flour, the sugar, and the baking powder.
- stir the cherry puree and the coconut milk.
- add the cherry mix to the sweet rice flour mix, until consistency is even and no lumps remain
- pour into the loaf pan, cover with foil, and bake for 1 hour.
- allow to set for several hours, or over night before cutting.
- Grease a knife and cut into 1/4 inch cubes.
- Combine the Kool-Aid paket with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.
- Enjoy!
adapted from food52
