Mochi is a fun, yummy gluten-free dessert that is versatile, easy and super delicious! Try our recipe for Chocolate Banana Berry Mochi and fall in love!
Mochi is a fun dessert that is naturally gluten-free, super versatile and magically delicious. It’s not a really common dessert here in the US, but this Japanese-style confection sure should be! Mochi flour (or mochiko flour) is a superfine sweet rice powder that turns into a gelatinous, gooey brownie like texture when baked.
Another benefit of mochi flour it that it’s a really forgiving ingredient, meaning you can accidentally mis-measure (or purposefully do so), experiment with new ingredients and/or new ratios and it will most likely turn out really good! This Chocolate Banana Berry Mochi is my favorite because most of the sweetness comes from the fruit, there is enough chocolate to make it rich but not too much to make it heavy, and the texture is just so perfect and soft and awesome. Find yourself some mochi flour today and get baking!
Chocolate Banana Berry Mochi
Ingredients
- 1/4 cup + 1 Tablespoon vegan margarine, room temperature
- 1 cup coconut milk (or other plant-based milk)
- 3/4 cup mashed bananas
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1/4 cup mixed berries (thawed if using frozen)
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 2 cups mochiko flour (mochi rice flour)
- 1/4 cup potato starch
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries, raspberries, chopped fresh strawberries and/or chocolate chips for garnish
Cooking Directions
- Preheat oven to 350º, and grease a 9 x 13 pan with one Tablespoon vegan margarine. Set aside.
- In a food processor, blend together ¼ cup vegan margarine, coconut milk, bananas, sugar, cocoa powder, berries, coconut oil, and vanilla extract. Process until very smooth and creamy. Turn out into a large mixing bowl.
- In another large bowl mix mochiko flour, potato starch, baking powder, and salt. Add dry ingredients to wet ingredients and stir vigorously to combine.
- Pour into prepared baking pan and smooth top evenly. Lightly press fresh fruit and/or chocolate chips onto top.
- Bake for 60-70 minutes, depending on how crusty you want your mochi. Let cool completely in pan, then cut into desired number of pieces.
- Mochi is best enjoyed on the same day- it becomes very stale very quickly by day two- but it can be packed in an airtight container and frozen; let come to room temperature before enjoying.
Sound good? Here are some other ways to enjoy mochi:
- A veganized Butter Mochi from Miss Kitchen Witch.
- Chi-chi Dango, a classic simple mochi (choose natural food coloring for this recipe, or skip it entirely)
- A complicated (but super impressive!) recipe for Mochi Ice Cream! Choose your favorite Coconut Bliss flavor and get crackin!
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