Mochi Pizza
It’s no secret I like mochi. On its own, it’s pretty flavorless with just a hint of rice taste. It’s all about the texture and what you do with this versatile ingredient. Mochi/rice cakes will take on the flavors of the other ingredients you cook it with. It can be sweet or savory - add it to soup, stir fry with veggies, deep fry and dip in soy sauce or honey, waffle it and make mochi ice cream, donuts and, of course, pizza.
Here’s a simple recipe for mochi pizza. Pan-fry blocks of rice cake/mochi until they stick together to form a nice chewy crust and the rest is up to you. Hope you give this a try!
Ingredients:
4 blocks of rice cake/mochi, chopped into pieces
Drizzle of oil
¼ cup of water
Tomato sauce
Cheese
Directions:
1. Heat oil over medium heat. Arrange the chopped rice cakes so they are all touching.
2. Pan fry until the rice cakes have stuck together. Flip and continue to fry until puffy and slightly crisp.
3. Pour in the water, cover and steam until all of the water is gone.
4. Remove the cover, flip the rice cakes and use your spatula to flatten and form your mochi pizza crust into the desired shape.
5. Spoon your tomato sauce over the crust, add the cheese and cover. Continue to pan fry over medium heat until the cheese has melted and the crust is crispy and has a little bit of color.
6. Remove the mochi pizza from the pan and let it cool slightly. As it cools, the mochi crust will harden and crisp. Slice and enjoy!
Notes:
Use whatever toppings you like, I only had tomato sauce and mozzarella available so I kept it simple.
The rice cake/mochi is cooked once it has softened. After that, it’s up to you how crispy you want the crust. I like my mochi crust slightly crispy with just a little bit of golden color.
The mochi pizza might seem a bit floppy when you remove from the pan, it will crisp up and harden as it cools.
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