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| Raisin Cinnamon Mochi |
Mochi makes a wonderful quick breakfast food. Traditionally mochi was made from glutinous rice that was steamed and then pounded with wooden mallets. It was often prepared and eaten in Japan as part of the Japanese New Year Festival. Today the glutinous rice is ground by machine and then extruded and the art of making mochi by hand has been all but lost.
Both Carrisa and I are fans of mochi. Our favorite raisin cinnamon mochi is made by a company called Grainaissance.
The ingredients are organic sweet brown rice, filtered water, raisins, cinnamon, and sea salt.
Grainaissance also makes many other flavors such as sesame-garlic mochi, original plain mochi, cashew-date mochi, super seed mochi, chocolate brownie mochi, wheatgrass/mugwort mochi and pizza mochi.
Mochi is easy to make. Cut the mochi into little squares. We like our mochi about 3 inches square. Bake the mochi in a pre-heated toaster oven at 450 degrees for about 8 - 10 minutes. The mochi is ready when it puffs up. It will be crispy and brown on the outside and soft and chewy on the inside.
This morning Carrisa split her mochi open and stuffed it with walnuts and local farmer's market blueberries.
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