after a couple of months of missed recipe redux challenges, i’m happily back in the saddle. as regan rightly pointed out, i couldn’t miss this month… it’s desserts!
plus, these desserts were challenged to be small bites to celebrate the one year birthday of these monthly redux posts… so happy birthday, recipe redux!
i was quickly reminded of some tempting and intriguing little mochi cakes i stumbled across somewhere along the way. i definitely have some fantastic memories of mochi from our few years in hawaii, mostly consumed in the form of bubbies mochi ice cream, but managed to miss the connection that mochi (mochiko) is sweet rice flour.
sweet rice flour, or mochiko, is a fantastically starchy flour made from short grain (sushi) rice. because of its starchy, stickiness it is also called glutinous rice, not to be confused with “gluten”. it is completely gluten-free and is actually a wonderful flour to add to gluten-free flour blends because it adds a chewiness that is often lacking in other flours.
mochi cake is famous on the big island of hawaii. nori’s, a local eatery, sells the stuff like crazy. i love that it is gluten-free without trying. sweet rice flour produces such a “bouncy”, perfectly-chewy cake that no binders are even needed and there’s no worry of a tender cake that could fall apart at any moment. this makes it perfect for a “petit four”-like square, lovingly dipped in dark chocolate for an indulgent, portion-controlled treat. i’ve also adapted the recipe with a little less sugar and healthier coconut oil.