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 combination of nutty peanut butter and sweet strawberry jelly that is not only delicious but comforting. While you can't go wrong with two pieces of bread, we wanted to achieve that same feeling of nostalgia from chowing down on a PB & J, but in a funky, unconventional way. Then, it hit us – mochi! Mochi is a Japanese rice cake made from short-grain, glutinous rice flour which is heated into a paste and molded into a plump, round shape. It can be enjoyed with or without filling. We decided to stuff ours with almond butter and homemade raspberry jam and dust it with confectioners' sugar for some added sweetness. The result? A batch of stretchy, chewy, sweet, and extremely-fun-to eat mochi that look quite adorable on a table (if we say so ourselves). Oh, and did we mention you can make 12 mochi for under $5? We know! It's almost too good to be true! Serve your mochi with extra almond butter and raspberry jam on the side for additional dipping. Enjoy! Have an idea for a #5under5 recipe? Send it to [email protected] and you might just see it on the site next week! If you make this dish, make sure to post it on social media with #5under5 and @onegreenplanet so we can see your amazing creation!
#5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]
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
- 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.
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.