May 12, 2007
Cocoa Mochi Recipe Review
So today I tried out Koda Farms' recipe for Cocoa Mochi. The recipe calls for a whole box of their mochi flour (or mochiko as they call it) but as I didn't really need 64 points worth of mochi, I decided to cut the recipe in half.
It still seemed to work pretty well. The mochi came out tender and were quite managable to cut and dust. Despite the recipe's suggestion that the mochi would need to firm up overnight, mine were just fine after about an hour and a half of sitting out on the kitchen counter. I do wish they had given a guide for how strong your microwave should be though. After 10 minutes in the microwave, mixing my mochi dough with the chocolate syrup was really hard. I ended up with a few uneven spots because at some point it was so gooey I couldn't move the fork anymore.
I used an 8 inch square dish to cool my mochi in and I cut down the final chunk of cocoa mochi into 1" squares. That brings each square to only 1/2 point (Weight Watchers folks rejoice!). I used dutch processed cocoa in the syrup and to dust the mochi, so it has a nice tang without being too bitter.
In general I don't actually like chocolate all that much, not enough to crave it anyway, but if you are a big fan of brownies I think these would be a good, less fattening substitute. They are still gooey and satisfying with almost no fat. (Not almost no calories mind you.)
Because I'm not a huge chocolate fan I probably won't be making this recipe again. I've got several mochi cookbooks on order though, so hopefully I'll be able to find some recipes that I like better in the not too distant future. ^_^
Comments:I found this recipe on the side of the box and made it on impulse - it's the first time I've made mochi so I didn't know what to expect. I certainly is interesting... the more I eat the more I like it. The consistency is similar to mashmallow. I was unsure about coating it in cocoa powder, but it was exactly the right thing to do. One note: do NOT coat it in powdered sugar - I tried some with that as well and the sugar pulled moisture out of the mochi and made a soupy mess (though the mochi remained firm) in the bottom of the container. All in all it's worth making!Post a Comment
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