Laurel Acupuncture Clinic of Functional Medicine in San Diego: Gluten Free Rainbow Mochi Cake Recipe

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Welcome to the website for Jim Chialtas, L.Ac., and Laurel Acupuncture Clinic of Functional Medicine, located in San Diego.

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2/11/13

Gluten Free Rainbow Mochi Cake Recipe

Hi! This is Jim's wife, Debbie, again. :) Lately we have been going to potluck parties and there is always a need for gluten free items at potlucks! So many appetizers and sweets are wheat based. As a lover of color (you can see my blog here), I was really attracted to this recipe in one of our cookbooks. Not only is it pretty, but it's a nice simple sweet treat with a yummy, chewy texture. It's fun to play with different color combinations and mold shapes. More on that at the end of the recipe...

Rainbow Mochi Rice Cake
from The Gluten-Free Bible

1 cup rice flour
3/4 cup sugar
2/3 cup tapioca flour
pinch of salt
1 can unsweetened coconut milk
1/4 to 1/2 cup water
food coloring (liquid, gel, or paste all work fine)

1) Spray 8"x4" loaf pan or four 8 oz custard cups with nonstick cooking spray. Set up a steamer large enough to hold pan or cups over large saucepan of water.*

2) Combine sweet rice flour, sugar, tapioca flour, and salt in large bowl. Add coconut milk and whisk to combine. Whisk in water by tablespoons until batter is smooth and the consistency of heavy cream.

3) Divide batter into 3 or 4 medium bowls or measuring cups. Add different food coloring to each bowl and whisk to blend completely. Bring water in saucepan to a boil.

4) Pour one layer of colored batter into pan. Place in steamer, cover and reduce heat to a simmer. Steam about 8 minutes or until mochi is set in center. Carefully uncover steamer and gently touch center of mochi to test doneness.

5) Repeat with each color until all batter is used and set.

6) Remove and cool in fridge for about an hour (or chill in an ice bath if you're in a rush like I always am!). Loosen sides of mochi from pan and invert onto a serving dish. It is easiest to slice with a plastic knife.

*I used a loaf pan and 3 layers for mini cakes which are cut in 1" x 1/2" slices. The main photo is in ramekins which I sliced into wedges cake-style. For a steamer, I used a deep sauce pan with a lid and set my pan or ramekins directly onto the floor of the pan with about 2" deep water, and covered with the pan lid. Enjoy!!