Like many Americans, I'm embarrassed to admit that my first introduction to mochi was by way of soft-serve frozen yogurt. You know, the kind where you choose from 5 or 6 flavors of yogurt and then choose your assorted toppings, paying by the weight of your cup? I would always pile a lot of mochi onto my ice cream; I loved its chew and slightly sweet flavor in contrast with the creamy soft serve. As an adult, I realize that what I knew as mochi was a far cry from the authentic stuff, which is nutritious, versatile, and tasty. You can find mochi in the refrigerated section of most health food stores, including Whole Foods. I like the Grainaissance brand, which comes in a variety of flavors and has a clean ingredient list (just sweet brown rice and spices).
These mochi bites make for a perfect appetizer or dessert, and they take just minutes to make, especially if you make the cashew cheese in advance! I've provided my basic go-to cashew cheese below, but feel free to customize to your tastes. It would be delicious folded with chopped nuts, dried fruit, or your favorite herb. Happy snacking! :)
YIELDS
20-25 mochi bites
PREP TIME
COOK TIME
TOTAL TIME
- 1 package mochi (cinnamon-raisin or plain)
- 1 cup cashews, soaked for 8 hours or over night and drained
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 teaspoons tahini
- 1 teaspoon miso
- 1/4 teaspoon mustard powder
- 2 tablespoons nutritional yeast
- 1/4 teaspoon black pepper
- Maple syrup, agave, or bee-free honey for drizzing
Directions
1. Bake mochi according to package directions (until it puffs up and looks hollow on the inside--8 to 10 minutes) .
2. While the mochi bakes, make the cashew cheese. In a food processor, add the soaked cashews and pulse a few times. Add remaining ingredients and process, slowly adding the water to the mixture. You want the texture to be similar to that of hummus.
3. Now take the cooked mochi and gently make a whole on one side with a knife. Stuff a teaspoon of the cashew cheese in the piece of mochi. Repeat for the remaining mochi.
4. Drizzle with sweetener of choice, and serve.
2. While the mochi bakes, make the cashew cheese. In a food processor, add the soaked cashews and pulse a few times. Add remaining ingredients and process, slowly adding the water to the mixture. You want the texture to be similar to that of hummus.
3. Now take the cooked mochi and gently make a whole on one side with a knife. Stuff a teaspoon of the cashew cheese in the piece of mochi. Repeat for the remaining mochi.
4. Drizzle with sweetener of choice, and serve.
Also by Molly: Vegan Superfood Recipes: REBBL Reishi Chocolate Chili
Related: Vegan Appetizer Recipes: Best Beet Ravioli Bites
Vegan Appetizer Recipes: Chipotle Veggie Bites
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Photos: Molly Lansdowne
