Mochi is often associated with desserts, red bean paste and Japanese tea ceremonies. I love and adore mochi. My eyes literally glaze over whenever I visit Japan and see their amazing mochi displays at the departmental stores. So many varieties, too little stomach space!
So when I was gifted with 2 packets of mochi from the good people at Nature’s Glory, I was ecstatic. Until I saw that they actually look hard and uninviting. This is my first time seeing mochi in rectangular blocks. Surely, my precious red bean mochi cannot come from this? (Scratch head)
But after some googling, I realised that Kirimochi (pre-cut Japanese Mochi), unlike fresh mochi, is naturally gluten and wheat free. Yay! It is also able to keep for very long, making it a staple to have in your pantry. Double Yay!
Nature’s Glory carries 3 varieties of Kirimochi. Brown Rice Mochi (Original), Brown Rice Mochi (Millet) and Brown Rice Mochi (Mugwort). The ingredient list is simple and short – pounded brown rice millet, and/or mugwort. No harmful additives or chemical colourings. Each packet has 6 squares of Kirimochi and cost about SGD10, a steal for a product made in Japan!
Many youtube videos show them tossed in the toaster for 5-6 minutes (until they puff up) and then dipping them in soy sauce and nori. They seem like the perfect snack for enjoying with some matcha tea and a quick and healthy one too! I have tried them and they taste even better dipped in sweet dark soya sauce (a.k.a chicken rice soya sauce). I also tried making them with various toppings – cinnamon sugar, milo powder, nut butter and fruits.
And then I thought, since they taste good savoury, why not pair them up with cheese; they may make a good pizza base. Naturally gluten and wheat free – perfect for a healthy and sumptious weekend breakfast. And a 1 ingredient pizza base? That’s a first for sure.
And boy, was it good. Homemade pizza done in 15 minutes!
So crispy on the outside and yet soft and chewy on the inside. Best eaten when fresh out of the oven! The taste is unlike the flat, doughy texture of regular pizzas. The gooey cheese paired with the chewy-stickness of mochi is seriously so good! I use tomato slices and basil but feel free to top it with bell peppers, spinach, mushrooms and other veggie goodness.
Can’t wait for you to try this!
Recipe: Chewy Mochi Pizza
Serving: Makes One 15 X 12 cm Pizza
- 4 pieces of Kirimochi – cut lengthwise into 1cm strips
- 2 teaspoon of tomato paste (unsalted)*
- 1 clove of garlic, minced
- 1 Tomato, sliced
- A small handful of basil/baby spinach leaves
- 1 teaspoon of olive oil
- 1 tablespoon of water
- Mozzarella Cheese/Vegan Cheese
- Black Pepper
- Heat oil in a pan over medium heat and place the kirimochi in a rectangular pattern, close to each other. Cook for about 5 minutes. At the same time, mix minced garlic into tomato paste.
2. Once the mochi starts to stick together, switch to low-heat and flip it over. Pour water around the mochi, put on a lid and let it steam-cook for another 2-3 minutes.
3. Once done, the base should look crispy on the outside and will be stuck together in one piece. Now, transfer to a baking tray (lined with parchment paper).
4. Spread with tomato paste and top with tomato slices, some torn basil leaves and cheese.
5. Bake in a toaster oven for 5 minutes or until cheese melts.
6. Top with more fresh basil leaves and black pepper to serve.
*Note: No Tomato paste? Simply use regular ketchup!
Thank you so much for reading!
*Disclosure: This Kirimochi was gifted to me by Nature’s Glory Singapore. They are a wonderful family-owned organic, health-food grocer that carry a wide-range of specialty products including cruelty-free skincare. As always, opinions and thoughts are my own. Thank you so much for supporting businesses that make my blog possible.
Nature’s Glory Pte Ltd.
315 Outram Road #01-09
Tan Boon Liat Building
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