But I really wanted to keep my recipe all natural.
Most recipes I’ve seen call for the use of food coloring to make pretty pink mochi.
Mochiko is a popular brand that will work perfectly for this recipe. Accordingly, this recipe will not work if you use regular white rice flour. As stated above, traditional mochi is made out of a particular kind of rice–short grain glutinous white rice. However, it is very very important that you use the right kind of white rice flour. The flour mix is super simple: sweet white rice flour, a little sugar, and salt. It’s gluten free, dairy free, and very low in sugar. However, if you ever visit Japan or even “Japan towns” (like in Manhattan or Los Angeles), you can try traditional mochi, which is delicate on the outside and soft on the inside (almost like taffy). Here, we are going to use the help of already ground rice and the microwave to avoid pulling our muscles. It is a traditional ceremonial dish in Japan and can often take a great deal of labor (lots of pounding) to make. The rice is pounded into a paste and molded. Mochi is a Japanese rice cake made out of a short-grain japonica glutinous rice. Therefore, they are an easy go-to dessert when I’m trying to keep things more balanced. Rice cakes are naturally gluten free, low in sugar, and are designed to be eaten by hand (i.e., come in small bite sized pieces). You will often hear in my household, “It’s too sweet!” So, we didn’t grow up eating chocolate cakes or pies or other sugary pastries. Desserts in our house consisted of rice cakes or mochi (when it wasn’t just plain fresh fruit).
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