Standing outside on the first cold, crisp day of 2014, I could have sworn I heard the distinctive “don…don…don” of a kine (wooden mallet) striking an usu (stone mortar), far off in the distance. Though unlikely, the tradition of making mochi for oshogatsu is so ubiquitous in Japanese culture, it would be unthinkable for anyone immersed in the culture to ignore it. Pounding sweet glutenous rice into submission is no simple task, typically requiring a whole village to pitch in and churn out enough mochi to ring in the new year.
Celebrations are based around the ritual and everyone gets something delicious as their reward. Though ozoni soup is the most authentic way to commemorate the turning of the calendar, ensuring good luck and prosperity for the coming months, mochi is the perfect blank canvas for any flavors sweet or savory. Naturally, my inclination is to play up its capacity for creating unique sweet treats.
Forget pounding stubborn grains of rice until your arms ache and your hands throb. This is mochi for the modern baker, dressed up in a rich cloak of chocolate, no less. Mochiko, otherwise known as finely powdered sweet rice flour, makes the process move along much more smoothly- literally. Crossing cultural boundaries and incorporating some unconventional ingredients, the resulting brownies are a curious hybrid of Japanese and American tastes.
Shockingly decadent in comparison to the plain white spheres produced from typical methods, these mahogany brown squares are a definite indulgence, which strikes me as a fitting way to kick off a joyful new year. For anyone expecting a standard brownie though, the texture may come as a shock. Chewy with a delightfully bouncy, sticky texture between the teeth, it makes no secret of its glutenous rice foundation. To some who struggles with anything that isn’t either crispy-crunchy or pudding-soft, these may not be the most winning recipe.
For the rest of you adventurous eaters and bakers though, it’s a stunningly simple mash-up that’s long overdue. Have your mochi and enjoy it too, without any of the hard labor (or choking hazards) associated with the original. As a side bonus, these rice flour-based treats are “accidentally” gluten-free, so everyone can start their year on a sweet note!
*Although the rice flour is "glutenous," this recipe is actually gluten-free!
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.