I have been drooling over the various mochi here in Honolulu, from the dango (round) shaped mochi to cake-like mochi slices, they really have it all here! Many mochi are made with condensed milk or other dairy but for this recipe I made it completely cruelty free/plant based!
Hold onto your 靴下 (socks)! Since I’ve never made mochi before, I based this recipe off of one from the Vibrant Wellness Journal. Hers has bananas and berries but I flavored mine with cocoa powder and matcha powder.
- 1/4 cup Earth Butter
- 1 cup almond milk
- 1/2 cup sugar
- 2 Tbs agave
- 1/2 cup cocoa powder
- 1/3 cup matcha powder
- 1/4 cup oil (I used vegetable oil)
- 2 teaspoons vanilla extract
- 2 cups mochiko flour
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
To start, I set the oven to 350 degrees F. Then I mixed together the cocoa powder, matcha, oil, almond milk, earth balance, agave, sugar, and vanilla extract.
In another bowl I combined the rest of the ingredients– mochiko, tapioca starch, baking powder, and salt. After thoroughly mixing, create a hole in the dry ingredients and pour in the wet mix you created earlier. Mix like crazy… seriously! After washing my hands I used my them to squish everything together and then carefully place the mixture into a pan. I used a 9″ x 13″, but it works better to use a smaller pan so that the mochi comes out thicker.
Place the pan into the 350 degree oven for 50 minutes. Afterwards, let cool for 15 minutes and cut into squares.