Mochi Truffles (Riceflour Truffles)

Mochi Truffles (Riceflour Truffles)
Mochi Truffles (Riceflour Truffles)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    heaped tablespoons riceflour

  • 1.5

    tablespoons cocoa powder

  • 2

    tablespoons icing sugar (powdered or confectioner's sugar)

  • ...a tiny, tiny amount of chilli

  • 1

    tablespoon orange juice

  • 1

    tablespoon shredded coconut (or apricot jam)

  • 3-4

    tablespoons soymilk

Directions

Mix the dry stuff in a tupperware/takeaway container with a lid. I do this by just putting the lid on and shaking it all up. Put everything else in and mix until poopy-looking. Microwave for a minute with the lid on, then 30 seconds off. Roll into little balls when it's cooled down enough to handle, then roll in some more coconut (or cocoa powder for the apricot ones) to make it pretty. (I used some dried coconut flakes whizzed in the food processor and then mixed with cocoa powder and powdered sugar to coat them) They taste better cool, so refrigerate those bad boys. * Gulli said he wanted them to be moister, but my truffles came out with a good level of moistness, I think. My life is apparently just more humid. My theory is that his recipe called for dessicated coconut, which has all the moisture sucked out. I just used cheap shredded coconut from Stop & Shop since I already had it in my house and changed the recipe accordingly. You know, it's this stuff:

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