Candy, fruit, Gluten Free, Petit Four, Recipes, Vegan

Coconut & Pomegranate Mochi [Vegan, Gluten Free]

Image

Mochi is a treat that I loved as a kid, and still love to this day. For those of you who haven’t experienced this Japanese delight, mochi is a slightly sweet, sticky dessert snack made from Mochiko, or glutinous rice flour.

Image

As I strolled about the market the other day, I saw a basket full of fresh pomegranates, and I knew I wanted to cook with them. I love pomegranate seeds not only for their taste, but also their look; they look like shiny, precious gemstones, and what girl doesn’t love a little sparkle?

Image

The batter before being cooked. I have been dying to make something with coconut lately, and I knew this would be a match made in heaven!

Image

Coming out of the oven. This recipe is by NO means anything close to the traditional method of making mochi, which for years has been made by pounding glutinous rice over and over again in a large mortar-and-pestle type of tool, but homie ain’t got time to play games! This recipe is infinitely easier; you literally just need a whisk and a bowl, and you’re good to go!

Image

Cutting into the sticky stuff! Make sure you use a clean, sharp knife before cutting into these babies, otherwise you’ll have to deal with the mochi sticking to your knife and a not-so-pretty mess on your hands.

Image

The finished product. The mochi itself is creamy, chewy, and soft, and the pomegranate seeds add a crunch and a tart pop of flavor when you bite into them. For the mochi I used a blend of both coconut water and coconut milk, to keep it from being overly rich. I also tossed the mochi in some coconut flour instead of the traditional rice flour, giving it a nice nutty flavor as well.

Coconut & Pomegranate Mochi

makes 28 (1×1″) pieces or 7 (1×4″) logs (as pictured)

311 g Mochiko (sweet rice flour)

324 g granulated white sugar

224 g coconut water

254 g coconut milk

65 g fresh pomegranate seeds, carefully patted dry

coconut flour, as needed

Preheat your oven to 350F. Liberally grease a 9×9″ square pan. In a large mixing bowl, whisk together your Mochiko and sugar until combined. Whisk in coconut water and coconut milk, stirring just until there are no more lumps. Gently fold in your pomegranate seeds, and pour batter into your prepared pan. Bake for 1 hour, or until the edges of your mochi are lightly golden brown and the mochi jiggles just slightly in the center if shaken. Cool completely. Run a knife around the edge of your pan, and turn over onto a cutting board covered with parchment (to keep it from sticking as you cut it). Using a clean, SHARP knife, trim off your edges (they’re too tough to serve) and then cut mochi into 1×1″ cubes (or 1×4″ logs like I did, but keep in mind that this is a large portion!), and then gently toss in coconut flour just to cover all sides. Garnish with more fresh pomegranate seeds if desired, and enjoy!

Advertisements
Standard

4 thoughts on “Coconut & Pomegranate Mochi [Vegan, Gluten Free]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s