Another recipe has been added to our Paleo repertoire, namely Mochi (moh-chee) bread.

From the little research I did, the bread originates from Asia. Japan has its version, as does Korea. And from what I can tell after looking at their recipes for mochi, this recipe is definitely a riff on the more traditional bread.

Texture wise, I would call the final result of these little breads similar to the crispy exterior of a pop-over, crossed with the creamier interior of a Yorkshire Pudding, which sadly, I have never made. But, growing up with a mother who embraced her UK roots, I have eaten my fair share of it as she always served it with a roast of beef. WOW! Memory has it that every bite was delicious! Could mochi bread rival a Yorkshire Pudding? Depending on what kind of fat or oil you line your cupcake tin with, it has possibilities.

Here’s your chance to find out, with the link I’ve included at the bottom of this blog. The only substitution I made was that I exchanged almond milk for the whole milk. It worked! And when you look at the Pinterest photo, you’ll notice that my mochi look ALOT different than what you’ll see there. I did not have black sesame seeds in house, so I used what I had. I only wish I had toasted them first. Next time.

One other difference, and I can’t help mentioning it, but in case you hadn’t noticed, my mochi have belly-buttons! I laughed out loud when I took them out of our oven. The appearance of belly-buttons on my mochi could have been caused by an error on my part, but I say, the ‘Belly-Button Mochi’ provides one more place to hide that extra gravy, cream sauce, or whatever suits your fancy!

And no worries regarding your talk-abouts around the dinner table! You’ve got an interesting topic if conversation lags.

Thanks for stopping by!

You are loved!

Warm ‘Apple Streusel Muffins’ will be an addition to what is known and celebrated here at the camp as, “Third Coffee”. It smells like Fall…

Making pita bread for the first time ever!!!