Sauce recipe: --1 square of unsweetened baking chocolate --1 packet of powdered stevia --1 tbsp coconut butter --this is NOT coconut oil, but a butter you can find in the nut butter section of the store. Occassionally it may be near the coconut oil as well. depends on how the store arranges its products. (optional) --cinnamon (optional, to taste) --unsweetened rice milk
1. In a small saucepan melt the chocolate square over med-low to medium heat 2. Once melted, take off heat and add stevia. Mix in. 3. If using coconut butter, add and mixed in until smooth 4. If using cinnamon, add to taste and mix in (I do this sometimes if I want a "Mexican" flavor 5. Add rice milk little by little to desired consistency. I like to add it to give more volume, and it can make it thicker. There is a trick: the chocolate will immediately clump up so make sure you add a few tbsp and stir around, then add more until reached how you want it. You don't have to add it if you don't want, the coconut butter gives it more volume and creaminess on it's own. If you don't use the coconut butter, then the rice milk would probably be a good idea to add. The more rice milk, the more runny it will be.
If you think this is too bitter, can add more stevia if you want.
I tried the raisin cinnamon mochi this weekend as waffles. First go round did not pan out so well and dumped it. Good thing I brushed off my first failed attempt of the day - and before my morning tea, too! - because my second attempt came out incredibly yummy that I almost made a another one despite my full stomach. This morning was the english style breakfast...I have to say, I feel sorry for those friends who were not at my table.
Hi, Im new to this kind of food, and the labels are usually in a language I don't understand (Japanese lol) so once you open Mochi (from a prepared package), or just in general, how do you store it? cupboard? fridge? ferezer? It was on the shelf at the store....