A centuries old Japanese tradition is the eating of mochi on New Year. It usually starts around the new year when Japanese households and communities take part in a traditional Mochitsuki the pounding of sweet rice to make the flour. The flour is used to make mochi which can be a sweet or savory treat.
In Hawaii mochi is definitely served on New Year specially by families of Japanese ancestry. I’ve been fortunate enough to be invited by friends whose families practice this tradition. I’ve had mochi as dumplings in a fish based soup, not exactly my favorite; fried and served with soy sauce; and sweet chewy squares, my favorite.
Mochi is also always available in Hawaii. It’s found in many local grocery stores and some bakeries. But most of the time I make Mochi at home. One of my favorites is Chi Chi Dango, it’s a sweet square made with coconut milk and is usually pink in color. Another favorite is this Tri-Colored mochi, which is really just a layered Chi Chi Dango in 3 colors, green, pink, and white. I don’t make it often simply because it’s tedious baking 3 layers, the single color version is just as good. But Tri-Colored Mochi does look pretty when served at a party.
By the way Mochi is made from glutinous rice flour and is naturally gluten free and since it uses coconut milk it’s also dairy free! It’s the perfect treat for any one with gluten, dairy, and nut allergies.
You can buy both Mochi flour (one of the brand names is Mochiko), canned coconut milk, and Katakoriko at any Asian market.
1 Box Mochiko flour (1 pound)
2 1/2 Cups Sugar
1 Tsp. Baking Powder
1 Can Coconut Milk
3/4 Cup Water
1 Tsp. Vanilla
2 – 3 drops each of red and green food color
Katakoriku (potato starch)
Pre-heat Oven to 350 degrees.
Grease a 9 x 13 baking pan.
Mix all ingredients except the Katakoriku in a bowl until smooth.
Divide batter into 3 equal parts. (I pour them 1 measuring cups)
Color one part pink with red food color, and one part green with green food color, leave third part white.
Pour Green part into your pan and cover with foil.
Bake for 15 minutes and remove from oven. Uncover and cool for 15 minutes.
Pour white batter over green layer and cover with foil.
Bake for 20 minutes and remove from oven. Uncover and cool for 15 minutes.
Pour pink batter over white layer and cover with foil.
Bake for 30 minutes and remove from oven.
Uncover and cool for at least 30 minutes.
Cut into squares – I use a pizza wheel to cut even strips then cut those strips into small rectangles.
Place Katakoriku on a plate and roll each piece of mochi in it. This will dust the mochi so that they don’t stick together.
Store in airtight containers on the counter. It should last about 3 days, that is if you can keep from eating it sooner!
Thanksgiving is right around the corner. At my house this means baking, lots of baking. I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin. But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do. So for my grandson Jett we make a special Vegan Pumpkin Pie. He loves it!
This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs. We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too. By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie. If you don’t tell anyone it’s vegan they might not even notice. Yes it’s that good!
We are always looking for egg, dairy & nut free recipes for my grandson Jett. He has many allergies making finding treats he can have a problem.
Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake. It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.
I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash. The recipe will make a dozen cupcakes. You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.
When making this cake it’s important to strictly follow the directions. Ingredients must be added exactly as described for it to work. I don’t know how it works, but incredibly it does. The cupcakes turned out moist and yummy!
Here’s the recipe!
Pre-heat oven to 350 degrees
Dry Ingredients: 1 1/2 cups all-purpose flour
3 tbsp. unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water
Directions: You must follow them exactly 1. Place the 5 dry ingredients in a bowl.
2. Mix them well.
3. Make 3 indentations in the four mixture. 2 small, 1 large.
4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
5. Pour the water over all of it.
6. Mix until smooth.
7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
Cool completely. Frost cooled cupcakes if you like. Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.
I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.
My 2 year old grandson, Jett, has a whole list of allergies. He’s allergic to dairy, eggs, peanuts, peas, and the list goes on. His allergies keep him from enjoying many treats and we feel bad when we’re having dessert, specially ice cream which he can’t have. That’s why we are constantly looking for allergy free treats and snacks to make for him. When allergies are involved we find that homemade meals and snacks are the safest way to go, we know exactly what the ingredients are and how the food was prepared.
One of the snacks we like to make are these Fruit Filled Ice Pops. They’re not only dairy and allergy free, they’re healthy, yummy, and pretty too! They are so easy to make with fresh fruit and coconut water.
I used fresh strawberries and blackberries, but you can use pretty much any kind of fresh fruit you like. These pops are best made in the rectangular molds, the fruits tend to get stuck in star shaped molds making it difficult to remove from the molds.
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Fruit Filled Ice Pops
1. Cut up fruit so pieces will fit in mold. Loosely fill the molds with the fruit. Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.[spacer height=”20px” id=”2″]
2. Pour coconut water into the molds. Fill to the top. Fruit pieces may float. [spacer height=”20px” id=”2″]
3. Insert sticks in the center of each mold. You may have to work it in between fruit pieces. Freeze for at least 6 hours. [spacer height=”20px” id=”2″]
4. Remove from molds and enjoy.
To remove from mold run hot water on all sides of the mold, including the bottom. Pops should slip right out.
I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.