Vegan Tuesdays -- Cocoa Mochi

I saw this rice flour at the grocery store and wanted to try it. I'd love to learn some basic Asian dessert recipes. The recipe on the box was for Cocoa Mochi. I've heard of mochi before, but have never had any. It's a sweet starchy dessert that can be flavored a million different ways.

So, I attempted to follow the recipe on the box, but not having a microwave I had to improvise and use the stove. My mochi came out okay, but not as firm as I think it should have been. I ended up storing it in the freezer so that it stayed firm. To me, it tasted like a fudgesicle, just much more starchy. Rather too starchy for my taste, but that just may because I did not use the microwave as recommended.

Cocoa Mochi (Easy Microwave Version)

A traditional Japanese confection, dense and chewy in texture. This microwave version is contemporarily flavored with cocoa.

2 tbs unsweetened cocoa powder

2 cups sugar

1 cup water

1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour

3 cups water

extra cocoa powder for dusting

In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly. Then add 1 cup water and mix well. Heat syrup over medium high, stirring until sugar is dissolved. Set aside.Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth. Cover and microwave 5 minutes on high. Remove from oven and using a large spoon, mix thoroughly. Return to oven, uncovered, and cook an additional 5 minutes on high. Remove from oven. Add cocoa syrup and mix thoroughly.Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray. Let mochi cool overnight or until firm.Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free). Cut mochi into small pieces and dust all surfaces in cocoa powder. Store in airtight container and refrigerate .