The KInd Life Community Forum

Hi Mark -

A few things; you have to use a non stick cookie sheet, I also used a little pam spray. I found they were lighter baked rather than pan fried. They don't need to be really far apart, perhaps you cooked them too long. You have to see how your oven is with things, everyone is different. Just check on them frequently. I find that in the oven they puff up better and are crispier. But when you take them out, they deflate quickly.

Now for taste, you have to remember that they are just rice! So you MUST do something with them or else they are very bland. Marinating them was really easy and they tasted soooo good! Most people just dip them in things, but i find this too messy. I also sprinkle them with salt and pepper when they are warm. Or you can drizzle them with something when they come out so they will absorb the flavor. You can make them sweet or savory. Most people just dip them in either syrup or soy sauce - but I was looking for some different ways to use them. THere are many flavors that are available, I just tried the regular kind..although someone wrote previously that they didn't really taste the difference in them. You have to think of them like puffed pastry or like asian dumplings. Not really flavor on their own, but taste so good when you add stuff to them.

Oh also, make sure you cut them all the same size and space them evenly.

I have been making mochi for a few years now. I use the Grainaissance brand. They have plain and cinnamon in my Whole Foods. The cinnamon is definitely more tasty. I just cut into 1" cubes put on a pan very lightly sprayed with Pam and cook in toaster oven as directed in package. There is also a recipe on the plain package (which happens to be blue) for a dish made with cabbage where you add the mochi at the very end of preparation which is delicious. Enjoy!