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#5under5: Almond Butter and Raspberry Jam Mochi
[Vegan, Gluten-Free]

OP By: One Green Planet

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#5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]

Dairy Free

This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! Many of us grew up eating PB & J sandwiches. There's something about the sticky-sweet... Read More

Ingredients You Need for #5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]

The five main ingredients in this recipe are mochi flour, sugar, almond butter, frozen raspberries, and flax meal. Total cost for all the mochi is $4.38.

For the Mochi:

3 cups mochi flour (also called sweet rice flour or glutinous rice flour) — ($1.26)
1/4 cup frozen raspberries — ($0.54)
1/2 cup almond butter — ($1.92)
1 cup sugar, plus 1 tablespoon sugar — ($0.48)
2 tablespoons flax meal — ($.18)

Pantry Items Required:

3 cups water

For the Optional Topping:

Confectioners' sugar

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How to Prepare #5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]

Add the frozen raspberries to a microwave-safe bowl and heat for a minute, or until the raspberries are easily crushed with a fork. Add sugar to the raspberries and mash. We added a tablespoon but taste and adjust as needed. Add the flax meal, stir to thoroughly combine, then set aside in the freezer or refrigerator to cool.
Measure out your almond butter in a bowl. Ours was fairly liquidy, so we set it in the freezer to firm up.
In a large microwave-safe bowl, add the mochi flour and sugar, then combine with a fork. Slowly add the water, using a rubber spatula to stir. The mochi flour tends to stick to the bottom of the bowl once the water is added, so be sure to loosen it up. Set the rubber spatula aside and whisk the batter with a fork until there are no lumps.
Microwave on medium-high for 9 minutes. At the end, the dough should look just a little bit transparent. It will be very hot, so do not handle the dough just yet.
Once the mochi is cool enough to handle, but still warm, dust a smooth cutting board with mochi flour and use our rubber spatula to turn the dough onto it. Fill a small bowl with more mochi flour and set it next to the cutting board. Remove the raspberry jam and almond butter from the freezer and set next to the cutting board with two teaspoons.
Dust your hands with mochi flour to prevent sticking and carefully shape the mochi into a long log shape. You may need to do this in two batches, depending on the size of your cutting board. Using a sharp knife, cut the dough into 12 equal portions.
Dust your hands with mochi flour again, take a portion of dough, and flatten it into a disk. It should be roughly the size of your palm. Add a teaspoon of almond butter to the center, then add a teaspoon of raspberry jam.
Carefully place the dough onto a flat work surface, gather the edges, and pinch the mochi closed with your fingers. It will not look perfect, but the idea is to seal the almond butter and raspberry jam inside. Once it's closed, you can shape the mochi so it is rounder. Finish by rolling in mochi flour and dust with confectioners' sugar, if desired.
Repeat for the remaining dough.

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Notes

Cook time for the raspberries and mochi dough may vary, depending on your microwave. Check frequently. We added just a tablespoon of sugar to our raspberry jam but feel free to use a different kind of sweetener and add more according to your taste. It's very important to use a large bowl to microwave the mochi dough, as it will expand. The mochi dough is VERY sticky. It will stick to your fingers, so always coat your fingers in more mochi flour. Do not overfill the mochi or it will be too difficult to seal. We used almond butter and jelly, but feel free to experiment with fillings! Traditional peanut butter and jelly would also work.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.