Serves: 5
Preheat oven to 450 degrees. Cut mochi into 1– to 2-inch squares. Bake until they start to rise, then remove from the oven. Cut a slit across the top of each and fill with a mixture of dried fruit and chopped seeds (for example, raisins and sunflower seeds, apricots and pumpkin seeds, apples and raisins—anything). Replace tops. Then return to the oven and finish baking. Total baking time will be about 10 minutes.
Variations
• Fill mochi with fresh fruit or fruit-only jam and sesame seeds.
• Try them with your favorite seed butter (bananas and pumpkin seed butter is yummy).
• Fill mochi with applesauce mixed with cinnamon and raisins.
This Stuffed Mochi Puffs recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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