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

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.