After taking mochi cakes out of the plastic package, I left them on a plate to dry them out completely. It took nine days. Today I used a small mallet and crumbled them. Instead of deep-frying them, I tossed mochi pieces with little olive oil and baked in the oven. The result was great – crisp, golden yet light. 2 ounce mochi pieces (completely dried) 1 1/2 tablespoon olive oil or other cooking oil Sea salt, freshly ground pepper Place the rice cake crumbles in a...
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