Vanilla Mochi Sauce

My daughter has long been obsessed with all things Japanese and so I make a point to experiment with the ingredients she mentions. And now that I’ve realized just how many of their favored items act in support of a more alkaline lifestyle my pantry is full of Japanese labels!

This sauce reminds of caramel, but with a slight gelatinous texture when warm, becoming increasingly like a vanilla caramel as it cools. We love it warm, such as with apple pie and ice cream, or on top of baked pears with a sprinkle of fresh cinnamon! But it’s also great cold when used more like a frosting for cakes, brownies, and other delectable bites!


* 2 sticks organic, all-natural butter, sliced

* 2/3 cup or equivalent of your favorite all natural sweetener

* 1 ½ tablespoons Mochiko (sweet rice flour)

* 1 ½ cups water

* 2 tablespoons vanilla extract

* 1/8 teaspoon real salt


1. Add slices of butter to a small sauce pan with the Mochiko and sweetener. As butter starts to melt, stir to incorporate into the dry ingredients.

2. When the butter is melted add the water, extract, and salt. Bring to low boil, stirring often with a fork to insure everything comes together and reduces down without lumps. It will take about 10 minutes to get a nice golden sauce that is the consistency of caramel.


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