These sweet, soft mochi are based on two classic warm-weather beverages, horchata and slurpees. This is unbelievably easy to prepare, and with very little mess. The horchata mochi are just regular mochi with a bit of cinnamon tossed in. The sour cherry slurpee mochi gets its cherry flavor from real cherries and tastes so much like the real deal that you’ll swear you’re about to get a ice cream headache as it you’ve just taken the first huge sip of red 40-flavor slurpee.

Sour Cherry Slurpee Mochi and Horchata Mochi [Vegan, Gluten-Free]

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Serves

2 cups

Cooking Time

60

Ingredients

For the Horchata Mochi:

  • 1/2 cup of sweet rice flour
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/4 cup plus 2 tablespoon full-fat coconut milk (see notes)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder

For the Sour Cherry Slurpee Mochi:

  • 1/2 cup of sweet rice flour
  • 1/2 cup white sugar
  • 1 cup whole frozen cherries
  • 1/4 cup plus 2 tablespoons full-fat coconut milk (see notes)
  • 1/16 teaspoon baking powder

For the Dusting:

  • Any starch (tapioca, corn) or any flour
  • A little cinnamon for the horchata mochi
  • 1 .13-ounce packet of unsweetened cherry punch drink powder for the slurpee mochi
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Preparation

To Make the Horchata Mochi:

  1. Preheat the oven to 275°F. Line a 4 1/2 x 8 1/2-inch loaf pan with parchment paper.
  2. Stir the sweet rice flour, the sugar, the baking powder, and the cinnamon.
  3. Stir the water and the coconut milk.
  4. Add the coconut milk mix to the sweet rice flour mix, until the consistency is even and no lumps remain.
  5. Pour into the loaf pan, cover with foil, and bake for 1 hour.
  6. Allow to set for several hours, or overnight, before cutting.
  7. Grease a knife and cut into 1/4-inch cubes.
  8. Combine some extra cinnamon with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.

To Make the Sour Cherry Slurpee Mochi:

  1. Preheat the oven to 275°F. Line a 4 1/2x8 1/2-inch loaf pan with parchment paper.
  2. Defrost the cherries in the microwave until they reach room temperature. Purée till smooth- you should end up with 1/2 cup of cherry purée.
  3. Stir the sweet rice flour, the sugar, and the baking powder.
  4. Stir the cherry puree and the coconut milk.
  5. Add the cherry mix to the sweet rice flour mix until consistency is even and no lumps remain.
  6. Pour into the loaf pan, cover with foil, and bake for 1 hour.
  7. Allow to set for several hours, or overnight before cutting.
  8. Grease a knife and cut into 1/4-inch cubes.
  9. Combine the punch drink packet with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.
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Notes

Stir the coconut milk prior to measuring.

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