Chocolate cupcakes last week, chocolate mochi today. It’s chocolate on chocolate! I try not to post anything too similar close together, just for variety, but in this case it was inevitable just due to timings and my schedule – consequently you can expect some backlog here, but that’s alright – it just means more to spread over the course of October.
This month’s Adopt a GF Blogger was hosted by none other than the creator herself, Sea of Book of Yum – her site’s a wonderful plethora of recipes, all gluten-free and with a wide, international range, and you find yourself lingering there for quite a time, before leaving with armloads of recipes you want to try and ones you can make right now. (Who knows, maybe I’ll adopt her next time.)
This is my second time to participate in this event – I was giddy to participate: waiting in anticipation for that adoption sign-up sheet to pop up, and then the rush of everyone signing up, picking who they want to adopt – some trading off if more than one person picked the same blogger as is sometimes the case. When I signed up, I picked Jenn of Cinnamon Quill – in addition to her blog, she also runs the fantastic Gluten-Free Feed website: think of it as a gluten-free Tastespotting or Foodgawker, if you will, but much more open in several ways. Off the top of my head, I’ve submitted about two or three recipes of mine so far. Through Gluten Free Feed, I’ve also found several blogs I don’t think I would have otherwise or recipes from blogs that I do follow but that I missed the first time round!
For my adoption, I chose to make Jenn’s Dark Chocolate Infused Mochi Cake. Inspired by a blueberry mochi cake, this mochi cake uses cocoa powder. This is not the kind of mochi traditionally associated with Japanese New Year and other Japanese holidays (although it is also eaten year-round), which is sticky and made from pounding glutinous or sweet rice into a paste. This mochi is made from sweet rice flour, also known as mochiko, and this cannot be substituted or else it would not be mochi anymore, as well as most likely not possess the same characteristics – this second part here I’m only guessing as I have not attempted to make the mochi with any other rice flour.
One day I do want to make the sticky mochi, but not today.
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