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Author Notes: Mochi is made from mochi-mai, a type of rice known as “glutinous” or “sweet” in English. This short-grain rice is much stickier than the medium-grain uruchi-mai rice that’s standard in Japanese cuisine. Mochi is made from glutinous rice by pounding steamed rice into dough, creating a more dense version of steamed rice.
The earliest evidence of mochi was in early 8th century literature. At that time, Mochi was a special food eaten only by Nobleman or the emperor at religious or celebratory occasions. They added soybean, adzuki bean, sesame seeds or chestnut to glutinous rice. After the 17th century, growing rice had become far more prevalent, making Mochi more accessible and increasingly popular. —Annie Leroux
- RawSpiceBar's Matcha & Chia Blend
- 1 cup fine white rice flour
- 1 cup coconut milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 2 tablespoons butter, melted
- 2 pieces eggs
- 1 tablespoon baking powder
- Preheat oven to 350 F degrees. Line an 8×8 inch pan with parchment paper.
- Mix all dry ingredients including rice flour, sugar, RawSpiceBar's Matcha & Chia and baking powder in a bowl.
- Add eggs, melted butter, coconut milk, vanilla extract and mix well until incorporated.
- Pour into the 8×8 pan and bake for 30-40 minutes.
- Allow cake to cool completely before cutting into squares and dusting with powdered sugar.
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