This Banoffee Mochi Dessert Pizza may sound a little strange but it’s so delicious: a simultaneously crispy and chewy base covered with rich dark chocolate, bananas, creamy coconut yogurt and a decadent caramel sauce.
It’s also vegan and gluten-free and so quick and easy to make!
If you’re wondering what mochi is, it’s made from glutinous rice flour (the name is misleading, it’s actually gluten-free), which is beaten for ages until it becomes very sticky. This recipe requires packaged, hard, rectangular-shaped mochi, which you can buy from most Asian shops.
If you’re based in the UK, you can buy it from the Japan Centre.
Or this Clearspring one is great too, especially because it’s made from brown rice flour which is great if you don’t eat refined carbs for whatever reason.
Although very hard when packaged, just a few minutes in a frying pan makes these mochi cakes turn crispy on the outside and melty, sticky and chewy on the inside.
To make this pizza, all you need to do is cut a piece of mochi horizontally into very thin slices, then place these slices next to each other in a frying pan. As they cook, they will start to ‘melt’, become very sticky and glue themselves together into a flat-shaped circle – this only takes about 5 minutes.Then just top with your favourite toppings and dig in!
The caramel sauce (which is also refined sugar free) adds a touch of decadence and is so easy to make: just melt a little coconut sugar in the same frying pan and stir in your milk of choice!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 piece mochi
- 1 tablespoon vegetable or coconut oil
- 1/2 banana, sliced
- Small piece dark chocolate (ensure dairy-free if necessary)
- Few dollops coconut yogurt
- Optional: cacao nibs, to decorate
- 1 tablespoon coconut sugar (or sub brown sugar)
- Pinch of sea salt
- Splash of almond milk (or coconut milk/cream)
- Using a sharp knife and a chopping board, cut the mochi horizontally into very thin slices
- Heat up a frying pan and add the vegetable/coconut oil
- Lay the slices of mochi across the frying pan into a rough circle shape (make sure the pieces are touching each other)
- Add a tiny splash of water (about 1 tablespoon) and cook until the slices of mochi 'melt' and glue themselves together
- Once this has happened, flip the pizza over (don't flip it over before this happens!)
- Cook until crispy on both sides (this should take around 5 minutes)
- Just before taking it off the heat, place the piece of chocolate on the top to let it melt and use a spoon or knife to spread it across the surface
- Turn off heat, transfer onto plate and top with bananas and coconut yogurt and sprinkle over some cacao nibs
- Make the caramel sauce in the same frying pan: add the coconut sugar and heat gently until melted
- Add the almond milk and salt and heat gently, stirring constantly until a thick sauce forms (keep adding milk until you get the desired consistency)
- Pour this over the pizza