HEALTHY VEGAN MOCHI PECAN PIE!! (w/ TASTING AT THE END) | WFPB-Option!!
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- Опубликовано: 1 окт 2024
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Pecan Mochi Pie Tart
(@bonappetit Original Miso Maple Butter Mochi Tart www.bonappetit...)
(Makes two 7 1/2-inch tarts)
Pecans
8 oz. raw pecans, coarsely chopped
2 tablespoons pure maple syrup
2 teaspoons miso
Cake
125 grams sugar, adjust to taste
125 grams dates, adjust to taste (amzn.to/47kxEXT)
1 coconut blended
2 teaspoons vanilla extract
270 grams glutinous rice flour (added a bit more in place eggs) amzn.to/3QQ7bdG
1 teaspoon baking powder
1 2/3 cup water
350F for 35 minutes - toast pecans ahead of time but just a little 2-3 minutes. Otherwise will burn
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#bonappétit #vegan #veganrecipe 
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We just had Diwali pass and the upcoming festive season for a lot of western and european countries. I'm always down for a meshing of cuisines. I think this was probably based off of the Hawaiian butter mochi which obviously has its roots with Japan/China, but also a dessert called bibingka from the Philippines...and then the origins of pecan pie...pecans which came from a French word - that came from a Native American, Algonquin word for nut. Lots to track down!!☺ Enjoy the recipe!
I am so excited to try this! I love the way you said "So I can eat it"! I can't wait to try this! Thank you for sharing the recipe and keep up the great ideas that truly inspire me!
thank you joyce!!
When she says leave out the sugar DO. It way too sweet with the sugar, sickly sweet
Would it be possible to give measurements for an alternative to the coconut ingredients if we don’t have access to a fresh coconut or coconut meat, please? Thank you! this sounds divine and I’d love to make it but I live in the Midwest USA
So the original recipe called for about 1 2/3 cup of coconut milk. So I would take that amount and sub it with the plant milk of your choice. With mochi and glutinous rice there is a fair bit of leeway with liquid Vs flour. True the final product may be a bit softer or a bit harder but it won't be crazy, so don't be worried about needing to be too exact ❤
I am thinking of replacing the coconut with pecans to mix into the mochi. Either it will be brilliant or it will be just too pecan-y. Also thinking of making a double batch of the pecan & syrup, only toasting half of it and using the toasted half on the bottom of the pan like a bottom crust. Then the mochi mix goes in and the untoasted pecan topping on top to get toasted while the whole thing bakes. Would it be crazy to add some spices? Or would that be too busy?
I love pecans so a little pecan milk can't hurt😂 -- ok, so Chris I'm sure you know mochi. I guess with the bottom crust -- ok ok backup. I could see this working nicely (maybe nicer) if it was a smaller pan and a thicker layer of mochi. It really depends on how much you like that texture b/c I worry about that bottom layer taking away the chewiness that is mochi - like I just want to give mochi its moment. But urm, say that layer was thicker...maybe. Also the mochi might soften that crust a lot so keep that in mind. With the spices....urm...the miso maple pecan is such a pretty flavor. (Perhaps a weeeee weeeee bit first?☺️ -- ok I think we need a demo pecan mochi tart cupcake). But good luck with all of that anyway. I'm sure you'll make it fabulous ❤❤
@@EastMeetsKitchen you’re amazing! That is great feedback/direction. I will start with the pecan for coconut swap and see what I think :)
Thanks for sharing!
It looks great !
Awww thank you thank you❤
I know what I'm picking up at the store before Thursday!!! Thank you for sharing!
Can't wait till you try it😊
5:07 makes the video much more relatable 😆
😂😂😂
What an ingenious idea! I'm not a fan of the texture of mochi, but this looks delicious to me, and I love the topping idea. Thanks for posting!
I'm going get to you liking adzuki beans and mochi by the end of this😜
@@EastMeetsKitchen LOL!