Baked Kinako Rice Pudding (Gluten-Free)

Have you ever been making a rice dish, be it casserole, onigiri or stir-fry, and found that it was too mushy to be used as is? Don't fear - if you just have some sugar, organic soybeans and peanut butter you can have an absolutely mouthwatering and addicting, enjoyable dessert. This sweet and salty treat is traditionally served on Japanese new years in squares after being broiled in the oven until puffy in crispy, then it is quickly dipped in hot water and rolled in sugar, salt and roasted soy beans. It is so delicious and, in my opinion, the best type of mochi there is - even besting my coconut mochi

(Ingredients)

• About 1 cup of cooked Mixed Rice (Brown + White)
• 1/4 cup of Crunchy Peanut Butter
• 1/2 cup of Raw Sugar
• 4 tbl Vegan Margarine
• Toasted and Ground Soybeans
• Water to Mix
• Salt to taste

(Directions)

• Preheat oven to 350 degrees.
• Take about half of your mushy rice and place into a blender with some water. Blend until it is a thick paste and mix with your rice and other ingredients other than the soybeans.
• Pack into a parchment-paper lined baking dish and then coat liberally with more sugar and a bit of salt, being just as liberal with your beans.
• Bake at 350 degrees for about 15 minutes, take out and see if it is done - if it is still sticky but has started to brown then you are at a great place.
• Using a large and clean knife, cut into sizable squares and crank the heat up to 400 degrees. Continue baking until it has finally started to crisp and finally be fully cooked.
• Allow it to rest slightly but keep it warm, and give a slice to everyone with a nice small scoop of vanilla ice cream or to add more fun to it. You could also put each slice on a stick and let everyone (under careful supervision) toast their mochi pudding to their liking in a nice toaster oven.
• Enjoy!