Banana-Matcha Butter Mochi Cake

Banana-Matcha Butter Mochi Cake

Ingredients

  • 3 cups pancake mix
  • 2 1/4 cups sugar
  • 2 1/3 cups baking powder
  • 1 tbsp matcha powder
  • 1 1/2 tsp salt
  • 3 large eggs
  • 1 1/8 cups coconut milk
  • 1 1/8 cups evaporated milk
  • 1 1/2 cups vanilla
  • 6 tbsp unsalted butter (melted, cooled)
  • 2 ripe bananas (sliced about 1 1/2 cups)

How To Make

  • Preheat the oven to 350°F, place a 10-inch cast-iron skillet in it.
  • In a large bowl, using a wooden spoon, stir together the pancake mix, baking powder, sugar, matcha powder, and salt.
  • In a medium bowl, whisk together the eggs, coconut milk, evaporated milk, vanilla, and melted butter.
  • Pour the wet ingredients into the dry, stirring with a wooden spoon until you have a green batter. Make sure all the dry ingredients at the bottom of the bowl have been completely integrated. (Don’t worry about over-mixing this batter.)
  • Fold in the bananas.
  • Pour the batter into the pan and bake for 1 hour, until the top of the cake is golden and just browned around the edges.

Gluten Free Lemon Pound Cake

Gluten Free Lemon Pound Cake

Ingredients

  • 2 1/2 cups pancake mix
  • 1/2 pound butter
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup lemon zest
  • 1/2 cup lemon juice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Syrup glaze

  • 3/4 cup lemon juice 
  • 1/4 cup lemon zest
  • 3/4 cup sugar

How To Make

  • Preheat the oven to 350°F. Grease two standard loaf pans and with parchment paper line the bottoms.
  • With an electric mixer, cream butter and sugar until pale yellow in color.
  • Add eggs one at a time, then lemon zest and juice.
  • The mixture should be thoroughly blended and thick. Mix dry ingredients thoroughly in a separate bowl and then add to the wet mixture a little at a time.
  • After all is thoroughly blended, divide between the two loaf pans.
  • Bake for 45 – 60 minutes, or until a toothpick comes clean (test in area of “split” on loaf tops).
  • Remove from the pan while still warm, remove paper from bottoms.

Syrup glaze

  • Combine all ingredients in a small heavy saucepan and bring to a slow boil and simmer for approximately 10 minutes.
  • Prick cake loafs all over, top and bottom, and pour syrup over.

Gluten Free Mochi Brownies

Gluten Free Mochi Brownie

Ingredients

  • 1 cup mochi pancake mix
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1 ½ tsp baking powder
  • 5 tbsp unsalted butter melted
  • eggs large eggs
  • 12 oz whole milk
  • 3 tbsp chopped dark chocolate

How To Make

  • Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
  • In a bowl, add pancake mix, cocoa powder, sugar, and baking powder. Whisk together until well combined.
  • In a large bowl, add  melted butter, eggs, milk. Whisk until evenly combined and no egg streaks remain.
  • Add in dry ingredients. Mix until evenly blended.
  • Pour batter into the prepared baking pan, decorate with chocolate.
  • Bake for 60-70 min or until mochi is set. A toothpick inserted should come out mostly clean. Let mochi brownies cool completely before slicing and serving.

Gluten Free Mochi Pancakes

Perfect mix for everyday use! Rice pancake do not need any syrup, they are so good on their own!
Gluten Free Mochi Pancakes

Ingredients

  • 3 cups Mochi Foods GF Pancake/Waffle mix
  • 4 eggs For a vegan substitute use flax egg, mashed bananas, or apple sauce,
  • 1 cup milk For a vegan substitute use soy, almond, or oat milk.
  • 1/2 cup vegetable oil

How To Make

  • In a mixing bowl, whisk together eggs, milk, and oil.
  • Gradually add Mochi Foods waffle/pancake mix.
  • After the batter is well mixed, cook on a preheated griddle or waffle maker.

Tips

  • The recipe makes about 17 pancakes.

Gluten Free Mochi Souffle Pancakes

GF Souffle Pancakes

Ingredients

  • 3/4 cup pancake mixGluten Free Mochi Pancake/Waffle Mix is a great choice
  • 1/4 cup milk
  • 1/8  cup oil
  • 1-2 large eggs

How To Make

  • Combine egg yolks, oil, milk, and the pancake mix.
  • In a separate bowl, beat the egg whites until they form stiff peaks.
  • Gently fold the egg whites into the batter with a whisk without breaking the air bubbles.
  • Pile up the batter vertically on a thoroughly preheated greased pan.Cook slow, on a low heat, covered with a lid. Feel free to add a drop of water to create some steam in the pan.
  • After a few minutes, add another scoop of batter on top of each pancake. Make sure to stack high, add more water to create steam.
  • Once the bottoms are nicely browned, gently flip over, and cook on the other side. (4-6 min on each side on average)

Gluten Free Rice Muffins

Rice Muffins

Ingredients

  • 1 1/2 cup Gluten Free Mochi Pancake/Waffle Mix
  • 4 tbsp milk
  • 2 eggs
  • 2 tbsp melted butter

How To Make

  • Place Mochi Foods Gluten Free Mochi Pancake Mix, milk and eggs in the mixing bowl, stir until the mixture is well combined and the batter is smooth. Add in melted butter and stir.
  • Fill up muffin paper cups, sprinkle with decided toppings.
  • Preheat the oven to 355° F, bake for 17-20 minutes until golden brown on top.

Gluten Free Swiss Roll w/ Purple Sweet Potato Cream

Learn To Make Gluten Free Swiss Roll with Purple Sweet Potato Cream
Swiss Roll

Ingredients

  • 100 g Gluten Free Mochi Pancake/Waffle Mix
  • 115 g egg yolk
  • 210 g egg whites
  • 60 g milk
  • 75 g sugar
  • 60 g oil
  • a pinch of salt
  • 30 g Purple Sweet Potato Powder
  • 70 g cold water
  • 180 g whipping cream
  • 10 g sugar

How To Make

  • Lightly beat egg yolk and salt until light yellow color.
  • Add oil and milk, and mix well.
  • Add Gluten Free Mochi Pancake/Waffle Mix and mix until smooth. Set aside.
  • Beat egg whites with sugar till soft.
  • Gently fold egg whites little by little into steps 3 until mixed well.
  • Bake at temperature 300° F – 355° F for 20 +/- minutes depending on the size of you baking sheet.

Steps for Purple Sweet Potato Cream

  • Mix Purple Sweet Potato Powder with cold water like a batter.
  • Beat whipping cream and sugar until stiff peaks.
  • Mix everything to make a cream. Spread the cream on the cake and roll it up nicely!

Gluten Free & Vegan Ube Cookies

Easy shortbread vegan and gluten free cookies with strong ube flavor!
Ube Cookies

Ingredients

  • 100 g Gluten Free Mochi Pancake/Waffle Mix
  • 50 g Purple Sweet Potato Powder
  • 75 g unsalted butter
  • Pearl Sugar is optional

How To Make

  • Use paddle to beat butter until soft.
  • Add Mochi Foods premix and Purple Sweet Potato Powder, mix well.
  • Roll the dough into a long stick, let it sit in the fridge for 30 min.
  • Optional step: once the dough is hard, bring it out, brush a layer of egg white and coat with some Pearl Sugar.
  • Slice to 0.25 inches thick and place on baking tray.
  • Bake at 300° -345° F for 15-20 mins.

Puto Seko, Filipino Gluten Free Cookies

PUTO SEKO, FILIPINO GLUTEN FREE COOKIES

Recipe By Rosa Mariotti

Ingredients

  • 2 cups Mochi flour mix
  • 2 egg whites (from large eggs)
  • 1 Stick of butter (Unsalted)
  • 1/3 cup Dry powdered milk (full fat or fat free)
  • 1/4 teaspoon salt (Kosher)
  • 1/4 teaspoon baking powder
  • 1 teaspoon zest of a citrus
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered cane sugar

How To Make

  • Pre heat oven to 375°
  • In the bowl of a large food processor, place the flour,salt, baking powder, the powdered milk, the zest, and powdered sugar. Pulse to mix.
  • Add the butter in small pieces. Pulse until the mix resembles wet sand.
  • Now, add the egg whites and vanilla. Pulse until the mix becomes an almost cohesive mass and holds together when squeezed with your hand.
  • Roll out the dough on a flat surface, at about 1/4 ” thickness.
  • Cut with cookie cutter and place the cookies on a lined baking sheet.
  • Bake at 375° for about 12 to 14 minutes in the middle part of the oven.
  • Do not overcook or they will become too hard after cooling down.

Whimsical Mochi Dounts

Gluten free doesn’t have to taste or look …different. It can still be top choice for gluten intolerants or those who just want a lighter version of treats.
Whimsical Mochi Donuts

Recipe By Rosa Mariotti

Ingredients

Donuts batter

Please refer to notes on where to purchase the Mochi flour mix
  • 100 g Mochi Pancake Mix(3.5 oz)
  • 1/4 teaspoonsalt
  • 1/2 cupcoconut milk ( Heaping ~full fat milk)
  • 3/4 teaspoonvanilla extract
  • 2Large egg yolks
  • 1 ouncedark chocolate (melted and lightly cooled)
  • 1/3 cupcoconut sugar
  • 2 tablespoonscoconut oil
  • 2 tablespoonscocoa (dutch processed. )
  • 1/4 teaspoonbaking powder

Glaze

  • 2 tablespoons Ube Powder 
  • 2 teaspoonscoconut milk
  • 1/2 cuppowdered cane sugar
  • 1 teaspoonvanilla extract

How To Make

All ingredients should be at room temperature.
  • Pre heat oven to 350 F
  • Mix the dry ingredients (flour, salt and cocoa) and add the sugar. Set aside.
  • Melt coconut oil and chocolate in a double boiler, add the extract, set aside.
  • In a large bowl, beat the eggs and coconut milk until mixed, add the chocolate mix and incorporate.
  • Finally add the dry ingredients and mix until smooth.
  • Divide the batter equally amongst 8 donut cavities, 4 on each pan. Don’t worry if it doesn’t look like much, they will rise.
  • Place in warm oven, in the middle rack.
  • Bake about 25 to 30 minutes until the dough will pull from the sides and springs back when pressed lightly.
  • Remove from the oven and let cool a few minutes before unmolding on a cooling rack.

Glaze

  • Mix all the ingredients for the glaze in a medium size bowl.
  • Make sure it flows well then coat each donut generously . You can re use the drippings if they are clean.
  • If you need more glaze, repeat these last few steps. I find that if I make a large batch tends to dry too fast and doesn’t flow so well.
  • Alternatively you could make a triple batch and use the microwave when the glaze gets too thick.

Ube Crepes

Ube Crepes

Recipe By Rosa Mariotti

Ingredients

  • 2 lg eggs
  • A pinch of salt
  • 1 1/4 c milk
  • 1 c 00 flour ( makes all the difference)
  • 2 T vegetable oil
  • 2 T Mochi Foods Ube powder

How To Make

  • Mix all in a blender
  • Rest min 1 h to 24 h.
  • Cook as usual 2 min per side or so.

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