Saturday, July 5, 2014

Red White and Blue

Why, hello there!  Happy 5th of July! Only one day late!  I got very messy in the kitchen yesterday making some fourth of July themed MOCHI! Needless to say my counters are covered in potato starch.

Inspired by the mochi master our friend Jenn, who makes fantastic baked goods at one of the local natural foods stores Kale's, I decided to try my hand at a different type of baked good.  And use up some of the six pounds of mochiko in my pantry.

I wanted to make this cake but the idea of all those layers and icing... Not to mention I was out of shortening and powdered sugar.

SOOOooOooOOOo I made this delightfully mild berry mochi.


Red White and Blue(berry) Mochi

makes one 9 x 13 inch pan, about one and a half inches thick

2 boxes mochiko
2 c water
2 c vanilla almond or soy milk

1 c sugar
1 c frozen strawberries
1 c frozen blueberries
6 t vegetable oil
1 t vanilla extract
red and blue food coloring, if desired
potato starch

Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper and oil the pan/parchment. 

1.Combine about 11 oz of mochiko and 1/3 c sugar together in a bowl.  In a measuring glass combine the blueberries 1 cup of almond milk and 1 cup of water and 2 t of vegetable oil.  Using a immersion blender or a regular blender blend the berries and liquid (and food coloring if using).  Add to the dry mixture and stir until combined.  Pour into the baking pan and smooth into an even layer.  Cover pan with foil and bake for 30 minutes.

2. Clean your bowl/blender/measuring glass/spatula etc.

3. Measure another 11 oz of mochiko add 1/3 c sugar, 1 c almond milk, 1 c sugar, 2 t vegetable oil and vanilla.  Mix throughly.

4. Remove pan from oven uncover and pour the white layer over smooth over evenly.  Cover with foil and return to the oven for 20 minutes.

5. Repeat Step 1. with strawberries instead of the blueberries.  Once the 20 minutes us up pour the red layer oven the white layer smooth, cover and bake for another 90 minutes.

6. Remove and let cool completely in the pan.

7. Cut using a plastic knife. Be sure to dust all surfaces with potato starch.  Roll each piece in potato starch to prevent from sticking.