Currently, I'm reading three books related to Japanese culture: The Guest Cat by Takashi Hiraide, A Tale for The Time Being by Ruth Ozeki, and The Life-Changing Magic of Tidying Up by Marie Kondo. I'm not sure how it was that I came to gather the books at the same time; however, since delving into these works, I've been thinking a great deal about Japan and was inspired to attempt to make mochi for the New Year.
While traditional mochi preparation requires significant labor and know-how, this mochi proved to be a very quick and simple process. The flavor options are endless but I decided to go with a traditional green tea as well as a Pacific Northwest lavender. Both are super tasty but, if pressed, I might have to give it to the lavender!
I remember my childhood best friend's grandpa telling me they ate mochi on New Years so that the family would stick together. Looking for confirmation on the internet, I did not find those words exactly but I like the sentiment and am going to go ahead and suggest eating mochi for it's binding powers! It's also vegan, gluten-free, and delicious if that is any more compelling!
Here's to a bright and brilliant 2015, filled with love, new adventures, and sweet treats!
Green Tea & Lavender Mochi
2 C sweet rice flour
1.5 C sugar
1 C coconut milk
2 C water
1 tsp baking powder
4-6 Tbsp green tea or 3 Tbsp lavender
Preheat oven to 275 degrees. Mix dry ingredients well. Next, add wet ingredients and whisk. Pour into greased pan (8x12). Cover with tinfoil and bake for 60 minutes. Cool in fridge for a few hours, up to overnight. Cut out squares and coat with rice or sweet potato flower.