21 Best Rice Flour Recipes That are Easy to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mochi Donuts

Mochi Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk (dairy or plant-based)
• 2 large eggs
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract
• Glaze (optional): 1/2 cup confectioners’ sugar, 1–2 tbsp milk, 1/4 tsp vanilla

Instructions

1. 1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. 2. In a bowl, whisk mochiko flour, all-purpose flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, eggs, melted butter, and vanilla; combine with dry ingredients until just moistened.
4. 4. Divide batter into donut cavities and bake 12–14 minutes until firm.
5. 5. Cool slightly and glaze if desired: mix powdered sugar, milk, and vanilla; dip tops.

2. Chocolate Truffle Mochi

Chocolate Truffle Mochi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT27M · Cook: PT6M · Total: PT33M · Yield: [’24’, ’24 pieces’]

Chocolate Truffle Mochi feature mochi stuffed with a rich chocolate truffle and rolled in cocoa powder. Make these delicious Japanese sweet treats for your friends and family this holiday or just enjoy them on your own at home!

Ingredients

• 2 cups mochiko
• 4 tsp cocoa powder (plus more for dusting)
• 2 cups water
• ¾ cups sugar
• 24 dark chocolate truffles (frozen)
• potato starch
• food coloring (Optional. If you use food coloring, 3 drops will do. As you mix it, the color deepens.)

Instructions

1. Mix mochi dough – Mix Mochiko, 4 teaspoons of cocoa powder, sugar, and water until smooth. Lightly spray a microwavable glass or ceramic baking dish with cooking spray or wipe with neutral cooking oil. This helps prevent the mochi from sticking to the bowl. Pour in mochi batter.
2. Cook mochi – Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.
3. Stuff mochi – Dust a clean, dry working surface with potato starch. Dust your hands and a knife with potato starch to make them non-stick. Transfer the mochi from the bowl onto the potato starch. Use knife to cut mochi into workable pieces, one at a time. The mochi will be hot, so put the piece of mochi on the potato starch to lightly coat it before picking it up with your hands to shape it. Form a disc, place the truffle into the center of the disc, then fold sides over the truffle. Make sure it is sealed so the chocolate won’t leak out. Roll each sealed mochi in cocoa powder, then place each mochi in a cupcake liner to keep the mochi from spreading and sticking.

3. Persian Rice Flour Cookies

Naan Berenji | Nan-e-Berenji | Persian Rice flour cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT391M · Yield: [’30’]

Naan Berenji or the Persian Rice flour cookies is a delicate and beautiful cookie made with rice flour. This is a gluten free cookie recipe and is flavored with rose water and cardamom.

Ingredients

• 2 cups Rice flour
• 1/2 tsp Cardamom powder
• 2 tbsp Sugar
• 1/2 cup Unsalted Butter (softened)
• 1/4 cup Oil (I used vegetable oil)
• 1/4 cup milk
• Few Pistachios (finely chopped)
• FOR THE SUGAR SYRUP
• 3/4 cup Sugar
• 1/2 cup Water
• 1 tsp Rose water

Instructions

1. In a sauce pan, add the sugar and water and mix well to dissolve.
2. Let the water come to a boil and then simmer until it reduces to about 3/4 cup. It took me about 7 to 8 minutes.
3. Let the sugar syrup cool down and come to room temperature.
4. TO MAKE THE COOKIE DOUGH –
5. Sift the rice flour and cardamom in a bowl.
6. I made the cookie dough in my stand mixer. Whisk the butter, sugar and oil until it is light and creamy.
7. Add the milk and mix well.
8. Now add the sifted flour mixture and mix.
9. Slowly add the sugar syrup to the mixer and keep mixing until all the sugar syrup is used. The dough will be very thin at thin point.
10. Cover the dough and refrigerate for 4 to 6 hours. We can even refrigerate it overnight.
11. TO BAKE THE COOKIES –
12. Preheat the oven to 350 F. Line 2 baking sheets with parchment.
13. Scoop a tablespoon full of dough and roll it into a smooth ball. Flatten the balls slightly and place it on the prepared baking sheet.
14. With a spoon, make lines on the cookies as shown in the pictures.
15. Sprinkle with pistachios and bake for about 15 minutes. Keep an eye on them from about 12 minutes. Make sure that the cookies don’t change color. Remove the cookies from the oven when the bottom of the cookies would just start turning light brown.
16. Let it cool in the pan for 5 minutes and then carefully transfer it to a cooling rack. Store in airtight container when completely cooled.

4. Vegan Chocolate Cake

Vegan Chocolate Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (or other plant-based milk)
• 1/4 cup neutral oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a small 6-inch cake pan and line with parchment.
2. 2. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3. In another bowl, mix plant milk, oil, vanilla, and vinegar; add to dry ingredients and stir until just combined.
4. 4. Pour into pan and bake 25–28 minutes, until a toothpick comes out clean.
5. 5. Cool before slicing; dust with powdered sugar if desired.

5. Mochi Ice Cream

How to Make Mochi Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT3M · Total: PT58M · Yield: [’10’, ’10 mochi balls’]

Simply follow this recipe to learn how to make mochi ice cream from scratch. You can create these fabulous frozen mochi balls at home using your favorite ice cream.

Ingredients

• ¾ cup glutinous rice flour
• ¼ cup sugar
• ¾ cup water
• cornstarch (for rolling out the dough)
• your favorite ice cream (mint chocolate chip, strawberry, green tea, mango, etc.)

Instructions

1. Scoop out the ice cream into smaller portions and place them in a muffin tin (you can use an ice cream scoop for this). Transfer to the freezer while you make the dough (this will help you work with the ice cream quicker when forming the mochi balls – instead of working with the whole container).
2. Add the rice flour, sugar and water to a bowl and mix until it has dissolved completely.
3. Cover with plastic wrap and heat it on high heat in the microwave for 1 minute.
4. Take it out and stir carefully with a spatula. Cover again and cook for 1 more minute at high heat. Stir again with the spatula and cook for 1 more minute (for a total of 3 minutes).
5. Cover the work surface and your hands with cornstarch (be generous with it). Transfer the cooked mochi to the work surface. Cover the dough completely with more cornstarch and roll it until flat (about 2 mm thick).
6. Cut circles out of the dough using a cookie cutter. Pile the circles on top of each other, separating them with plastic wrap so they don’t stick (add more cornstarch if needed). You should get approximately 10 circles in total.
7. Scoop an ice cream portion out and place it over one of the dough circles.
8. Close the circle with the help of the plastic wrap and place it on a tray. Repeat for the rest of them.
9. Freeze for 30 more minutes.
10. Remove the plastic wrap and serve!

6. Air Fryer Chicken 65

Air Fryer Chicken 65 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT148M · Yield: [‘6’, ‘6 servings’]

This crispy Air Fryer Chicken 65 recipe is an easy and delicious adaptation of the Indian restaurant favorite and is much healthier than the original deep-fried version. Chicken 65 is a boldly spiced appetizer of bite-sized chicken that’s crispy on the outside and tender inside If you wish to fry the chicken, I give you instructions to deep fry too.

Ingredients

• 1 tsp Kashmiri chili powder
• 1 tsp paprika
• 1/4 tsp turmeric powder
• 3/4 tsp salt
• 1/4 tsp cumin powder
• 1/2 tsp black pepper
• 1/4 tsp garam masala
• 1/4 tsp fennel powder
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 1 Tbsp yogurt
• 1 Tbsp lemon juice
• 1 Tbsp cilantro (minced)
• 20 Curry leaves (finely minced- about 2 sprigs)
• 1 lb. Boneless skinless chicken thighs (cut into 1 1/2 inch pieces)
• 1 egg (whites only, beaten)
• 1 1/2 Tbsp rice flour
• 1 1/2 Tbsp cornstarch
• Pinch baking powder
• 2 tsp vegetable oil
• 2 tsp vegetable oil (- more, as needed)
• 1/2 tsp cumin seeds
• 12 curry leaves
• 1/2 tsp ginger (minced)
• 1/2 tsp garlic (minced)
• 1/2 tsp Kashmiri chili powder ( (or paprika), to taste *)
• 1/4 tsp black pepper
• 1/4 tsp salt (or to taste)
• 1 Tbsp ketchup
• 2 tbsp water
• vegetable oil (for deep frying)

Instructions Marinade

1. In a small bowl, stir together chili powder, paprika, turmeric, salt, cumin powder, black pepper, garam masala, fennel powder, ginger, garlic, yogurt, lemon juice, cilantro, and curry leaves to make a paste.
2. Marinate the chicken pieces with the spice mix.
3. Refrigerate for 2 to 4 hours, or at least 30 minutes. Overnight marination will add even more flavor.

Batter

1. Take the chicken out of the refrigerator about 30 minutes before cooking.
2. Thoroughly coat the chicken with the egg white.
3. Mix together rice flour, cornstarch and baking powder and sprinkle on the chicken.
4. Stir to coat the chicken thoroughly with the flour. You might need to use your hands.

Air fry Method (See Note!)

1. Preheat the air fryer to 400 degrees F (204 degrees C) for 4 minutes.
2. Coat the floured chicken with oil either by spraying or using your hands.
3. Oil the air fryer basket and place the chicken pieces in the basket without overcrowding.
4. Working in batches, air fry the chicken for 13 minutes, turning the chicken after 8 minutes. **

Deep fry Method

1. Heat the oil to 325 degrees F (175 degrees C)
2. Fry the chicken pieces in batches, being sure not crowd the oil.
3. Deep fry until golden and crisp.
4. Remove the chicken with a slotted spoon and place on a paper towel-lined plate.

Bake in Oven Method

1. Line a baking sheet with parchment paper.
2. Preheat oven to 400 degrees Fahrenheit.
3. Place chicken on baking sheet and bake for 25 minutes or till cooked through, turning once.

Tempering to Finish

1. Heat oil in a large frying pan.
2. Add cumin seeds and curry leaves and sauté till the curry leaves are crispy but not burnt.
3. Stir in ginger, garlic, chili powder, pepper, salt and fry till fragrant, without burning the spices.
4. Add water and ketchup.
5. Heat through till slightly thickened, about 1 minute.
6. Add the chicken and stir to coat or serve as a sauce on the side.

7. Air Fryer Cheesy Rice Flour Bites

Air Fryer Cheesy Rice Flour Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

Light and yummy appetizer that is packed with milk and cheese…

Ingredients

• 6 tbsp milk
• 1/2 tsp vegetable oil
• 3/4 cup rice flour
• 1 ounce Parmesan cheese (shredded)
• Non-Stick Cooking Spray

Instructions

1. In a bowl, add milk, flour, oil and cheese and mix until a smooth dough forms.
2. Make small equal-sized balls from the dough.
3. Grease the Air Fryer Basket with cooking spray and then slide inside.
4. Adjust the temperature of Air Fryer to 300 °F to preheat for 5 minutes.
5. After preheating, arrange the balls into the greased Air Fryer Basket in a single layer.
6. Slide the basket into Air Fryer and set the time for 12 minutes.
7. After cooking time is finished, remove the balls from Air Fryer and serve.

8. Gluten-Free Muffins

Rice Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT49M · Yield: [‘7’, ‘7 muffins’]

These delicious, soft, and rich rice flour muffins only require 10 minutes of hands-on work! You can’t have just one.

Ingredients

• 160 grams white rice flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp xanthan gum
• a pinch of salt
• 50 grams white granulated sugar
• 27 grams packed brown sugar
• ¼ cup plain yogurt (can substitute with buttermilk or sour cream)
• 50 grams milk, (use plant-based for dairy-free)
• 2 eggs
• 30 grams sunflower oil
• 100 grams chocolate chips (or 75g (¾cup) blueberries)

Instructions

1. Preheat the oven to 400F (200C) and grease your muffin tins or line them with baking paper.
2. In a medium size bowl combine all the dry ingredients other than the chocolate chip and mix well to incorporate.
3. Add the wet ingredients and mix until evenly combined.
4. Fold the chocolate chips into the muffin batter.
5. Scoop the batter almost to the top into the muffin tins and place the tins into the preheated oven for 25-30 minutes. Let the muffins cool for 10 minutes before taking them out from the tins. Enjoy!

9. Gluten-Free Tortillas

Gluten-free Flour Tortillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

Who doesn’t love a soft and chewy tortilla? Not us! That’s why I created gluten-free and vegan Tortillas. Made with heart, made with care for you.

Ingredients

• 1/2 cup white rice flour
• 2 Tablespoon coconut flour
• 1 Tablespoon psyillum husk powder
• 1/2 Teaspoon sea salt
• 2 Tablespoon palm Shortening (divided and at room temperature. You can also use butter or lard)
• 1 cup boiling water

Instructions

1. In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
2. Add in One tablespoon of palm shortening and then pour in the boiling water. Mix with a spoon until you have a soft dough.
3. Place a skillet over medium high heat and melt the rest of the palm shortening.
4. Roll the rough into 7 golf ball sized balls and flatten between two sheets of parchment paper until they are roughly 1/4″ thin.
5. Place one in the skillet and cook until lightly brown on one side and then flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.
6. Enjoy!

10. Chocolate Fondant Cake

Butternut Squash Chocolate Cake (gluten free, vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

A melt in the mouth fudgy chocolate cake that is super easy to make.

Ingredients

• 200 g butternut squash
• 160 g dark chocolate chips
• 70 g powdered unrefined sugar
• 3 Tablespoons gluten free flour
• 2 Tablespoons coconut oil

Instructions

1. Preheat oven to 410°F (210°C).
2. Put the butternut squash in a blender and process until you get a homogeneous puree.
3. Melt the chocolate chips with the coconut oil.
4. In a large bowl, mix together the rice flour and sugar. Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.
5. Grease a 7 inches / 18 cm diameter cake pan with coconut oil and transfer the batter to the tin.
6. Put it in the oven for 10 to 15 minutes. And voilà! Let it cool down completely before removing from the tin. You can serve at room temperature or you can store it in the fridge before serving to give it an even fudgier texture.Bon appétit !

11. Gluten-Free Sourdough Bread

Gluten Free Vegan Sourdough Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT270M · Yield: [‘1’, ‘1 loaf’]

If you miss eating soft, fluffy, and wholesome bread, you are in the right place! This gluten-free sourdough is a great option for those with celiac or gluten intolerance.

Ingredients

• 20 grams (3 tbsp) psyllium husk,
• 410 grams (1⅔ cups) water, (room-temperature)
• 15 grams (1tbsp + 1tsp) sugar/maple syrup, (helps the sourdough bacteria)
• 70 grams (¼ cup) active sourdough starter
• 85 grams (¾ cup) tapioca starch (or arrowroot starch)
• 95 grams (½cup + 1tbsp) potato starch (or 95g (¾ cup) cornstarch)
• 180 grams (1⅓ cups) sorghum flour
• 12 grams (2 tsp) salt
• 2 tsp baking powder, (check the package to make sure it is gluten-free)

Instructions

1. Combine psyllium husk, sugar, and room temperature/warm water in a medium-sized bowl, whisk to incorporate, and set aside.
2. In a large mixing bowl combine all the dry ingredients (sorghum flour, starches, baking powder, and salt) and whisk to incorporate.
3. Once psyllium forms a gel, add it to the bowl with the dry ingredients.Add mature gluten-free sourdough starter to the bowl and mix the dough thoroughly.I like to use an electric mixer for this step but you can also do it by hand if you prefer.
4. Once the dough is well incorporated, turn it over onto a lightly floured working surface and flatten it into a disc.Fold each side of the disc onto its middle, flip the dough, and shape it into a ball (refer to the pictures in the post for visual instructions).
5. Flour the proofing basket or bowl lined with a kitchen towel and place the dough in it. Press the dough into the basket to create a flat top.Cover the basket with a kitchen towel and leave to rise at room temperature for about 5 hours or in the refrigerator overnight (12-18 hours).The dough should puff up during rising but it won’t double in size. Don’t worry if the dough doesn’t rise a whole lot, it will do most of its job in the oven.
6. Once the dough has been proofed, gently turn it over onto the working surface.Carefully shape the dough into a tighter ball by turning the dough around and tucking its sides under itself.Don’t push the dough too hard to avoid losing the air bubbles formed during fermentation.
7. Score the dough with a razor, a lame, or a sharp knife (be creative and make a nice pattern!). Scoring allows for a better oven spring.Transfer the dough onto a piece of parchment paper and gently lower it into the cold Dutch oven and put the lid on.Place the Dutch oven with the bread into the oven and start preheating it to 450F/230C. Once the oven is heated, simply bake for 40 minutes without opening the oven.Then, open the oven, take the lid off, and transfer the loaf onto the oven rack. Turn the temperature down to 350F/175C and bake for another 30 minutes.Transfer the bread onto a cooling rack and wait until it is no longer warm to the touch to slice it. Enjoy!*If the bottom of your bread tends to burn, place a baking sheet in the bottom of the oven once you take the bread out of the Dutch oven.

12. Chai Shortbread Cookies

Chai Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT120M · Yield: [’16’, ’16 cookies’]

Want to know what cookies go well with tea? It’s these tender chai shortbreads that are slightly sweet with a rich buttery taste. Each bite of cookie is filled with bits of chai tea for the delicious taste of warming spices of cardamom, ginger, and nutmeg. Finish off these cookies with a sweet chai-flavored icing for the best tea-flavored shortbread cookies.

Ingredients

• ½ cup butter (room temperature)
• 1 egg
• 1 ½ cups AP flour (optional, rice flour)
• ¾ cup powdered sugar
• 3 teabags Chai tea
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• 1 cup powdered sugar (This is for the icing which is optional)
• 1 teabag Chai Tea (brewed)
• ½ cup Boiling water
• 1 teabag Chai tea (Optional for topping)

Instructions Making Chai Shortbread Cookies

1. Heat your oven to 300° F. when you are ready to bake, and prepare a cookie sheet with parchment paper or a silicone mat.
2. Using a large mixer bowl add the butter and beat with an electric mixer on medium speed un the butter is creamy. You can also use a stand mixer for this.
3. Add the egg and beat slowly into the butter. Note: the mixture will look a bit watery since the egg will not totally blend with the butter.
4. In a small bowl, add the flour, powdered sugar, and one tablespoon (3 teabags) of the chai tea together and mix.
5. With the mixer on low speed, add the flour mixture in three batches and beat on low speed until the flour is incorporated.
6. Turn the dough onto a piece of plastic wrap or parchment paper and form into an 8″ x 4 1/2″ x 1/2″ rectangle. Use a bench scraper to straighten the sides and then flatten the top of the dough with a rolling pin. Cover the dough with the wrap and transfer the dough to the fridge to chill for an hour.
7. Preheat your oven to 300 degrees
8. Remove dough from wrap then cut the dough longwise with a knife or a bench scraper then cut crosswise into 1/2″ logs. Place the shortbreads on a parchment-lined baking sheet and bake for 30 minutes.When done remove the cookies from the baking sheet to a wire rack.

Chai Tea Icing

1. Brew a small amount of chai tea by putting 1 teaspoon of tea (1 teabag) in a bowl and pour ½ cup of boiling water over the tea to steep. Let sit for 3 minutes then strain the tea.
2. In a small bowl add the powdered sugar then add 2 tablespoons of the cooled brewed Chai tea. Stir to make a smooth icing. You may have to adjust and add additional tea if the icing is too thick.
3. Once the cookies are totally cooled, dip one end of the shortbread cookies into the icing then place them on a sheet of parchment paper. Sprinkle with the remaining ground Chai tea while the icing is still wet.
4. Store these cookies in an airtight container for 10 days.

13. Buffalo Cauliflower Wings

Vegan Buffalo Cauliflower Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 -10 servings’]

These vegan buffalo cauliflower wings are crispy, saucy, and made for serious snacking. Baked (not fried!) to golden perfection, they’re drenched in tangy buffalo sauce and paired with a cool, creamy vegan ranch for the ultimate bite. Whether it’s game day, party time, or just a regular Tuesday, this easy recipe brings the heat and the crunch.

Ingredients

• 2 medium cauliflower heads ((about 2 lbs each) chopped into florets)
• 1 cup white rice flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 cup water
• 1 12-ounce bottle buffalo wing sauce (I used Frank’s Red Hot which is available at most supermarkets)
• 1 cup vegan mayo
• ½ cup vegan sour cream
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh chives (chopped)
• ¼ cup fresh parsley (chopped)
• 1 clove garlic (minced)
• ⅛ teaspoon cayenne pepper
• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
2. Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
3. Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
4. Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
5. Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
6. Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
7. Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

14. Hawaiian Mochi Pancakes

Hawaiian Mochi Pancakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT12M · Total: PT18M

These mochi pancakes are incredibly light and fluffy! Super delicate they are slightly crispy and golden on the outside and have a slight chewy texture on the inside making them the perfect filling breakfast.

Ingredients

• 1 Cup mochiko flour
• 1 Cup flour
• 3 Tbsp sugar
• ½ Tbsp baking powder
• 1 ½ Cups milk
• 2 Eggs
• 2 Tbsp coconut oil, melted

Instructions

1. In a bowl, whisk together the mochi flour, all purpose flour, sugar and baking powder.
2. Add the milk, eggs and coconut oil and stir together until just incorporated. Let the batter rest  for 5 minutes.
3. Meanwhile, heat a non stick pan over medium heat. Brush with coconut oil or butter.
4. Pour around ¼ cup batter onto the hot pan and cook for 2  minutes or until bubbling on top. Flip and cook for 2 more minutes.
5. Repeat the process with the rest of the batter.

15. Chocolate Orange Gingerbread Cake

Chocolate Orange Gingerbread Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tbsp cocoa powder
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup orange juice
• Zest of 1 orange
• 2 tbsp molasses
• 1/4 cup vegetable oil
• 1/2 cup plant-based milk
• 1 tsp apple cider vinegar

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan.
2. 2. Whisk together flour, brown sugar, cocoa, ginger, cinnamon, cloves, baking powder, baking soda, and a pinch of salt.
3. 3. In a separate bowl, whisk orange juice, orange zest, molasses, oil, milk, and vinegar.
4. 4. Combine wet and dry ingredients until just incorporated; pour into pan.
5. 5. Bake 22–26 minutes until set; cool and serve with a glaze or dusting of cocoa if desired.

16. Butter Mochi

The best Butter Mochi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT320M · Yield: [’20’, ’20 pieces’]

This Butter Mochi Recipe is a little taste of home. It is a favorite snack in the Hawaiian Islands, and it’s soft and full of yummy butter and coconut flavors.

Ingredients

• 1 ½ sticks of butter (¾ Cups)
• 3 cup of Sugar
• 1 box Mochiko Flour (Glutinous Rice Flour) (16 oz )
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 4 Eggs
• 12 oz Coconut Milk
• 2 cup 2% Milk

Instructions

1. Soften the butter and mix with sugar. Slowly add in 1/4 of the Mochiko Flour, baking powder, vanilla, and 2 eggs. Add in another 1/4 of the flour, 2 eggs and coconut milk. Alternate in another 1/4 flour and half the milk until all flour and milk is added and mixed in until smooth.
2. Pour into a 9×13 pan and cook at 350 °F for 1 hour.
3. Let cool completely. Cut with a plastic knife, or wet your knife between cuts.

17. Cheese and Bacon Rolls

Gluten Free Cheese and Bacon Rolls (no yeast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 rolls’]

These no yeast Gluten Free Cheese and Bacon Rolls are easy to make and delicious. Learn how to make them from scratch!

Ingredients

• 80 grams gluten free flour
• 50 grams almond flour
• 125 grams yogurt
• 2 Tablespoons extra virgin olive oil
• 100 grams bacon cubes
• 80 grams grated cheese
• 1/2 teaspoon baking soda
• 1 Tablespoons apple cider vinegar
• Pinch of sea salt

Instructions

1. Preheat oven to 375° F (190° C)
2. Heat a pan and transfer the bacon cubes in it to fry them at medium low heat.
3. In the meantime, in a large bowl, put the yogurt, olive oil, apple cider vinegar and grated cheese. Mix well with a spoon.
4. Add almond flour, gluten free flour, baking soda, salt and the now quite crispy bacon cubes. Mix with a spoon until all ingredients are well combined.
5. Using a spoon (because the dough is quite wet), divide dough into 4 balls. Place on a baking sheet covered with parchment paper.
6. Bake for 20-25 minutes or until they reach a golden color. Remove from oven and let cool at least 5 minutes before serving. And voilà! You can serve them warm or at room temperature.Bon appétit !

18. Brown Sugar Boba Ice Cream Bars

Brown Sugar Boba Ice Cream Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT405M · Yield: [‘6’, ‘6 bars’]

Creamy, dreamy, dairy-free coconut ice cream is laced with sweet and chewy mochi-like pearls of goodness in these Brown Sugar Boba Ice Cream Bars.

Ingredients

• ½ cup dark brown sugar (packed)
• ½ cup water
• ½ cup glutinous rice flour
• ¼ cup dark brown sugar (packed)
• 2 ½ tbsp water (boiling)
• 1 can coconut cream
• ¼ cup organic powdered sugar
• 1 tsp coconut extract

Instructions Make the Brown Sugar Syrup:

1. In a medium saucepan, add the brown sugar and water and heat on a high until boiling. Stir frequently and cook until the brown sugar dissolves. Remove from heat and set aside to cool.

Make the Boba Pearls:

1. In a medium mixing bowl, stir together the rice flour and brown sugar until combined. Add 2 ½ T boiling water to the rice mixture and stir until combined and a dough forms. You may need to use your hands towards the end to form into a workable dough.
2. Transfer the dough to a surface sprinkled with more rice flour, and begin to form the dough into small boba-sized balls (a little smaller than a marble). Set them aside in a single layer.
3. Boil a large pot of water and add the boba pearls. After a few seconds, stir the water to make sure the boba pearls aren’t sticking to each other. Allow the boba pearls to float to the top, then reduce the heat to a simmer, and cook for 5 minutes.
4. Strain the boba pearls and place them in the brown sugar syrup to soak while you make the coconut cream.

Make the Whipped Coconut Cream:

1. Open the can of chilled coconut cream, and scoop out the hardened contents only. Reserve the liquid for smoothies or another recipe later! Add the hardened coconut cream to the mixing bowl, and whip on high for 30-60 seconds until fluffy.
2. Add the powdered sugar and coconut extract, and whip again for another 60 seconds until combined and smooth.

Assemble the Boba Ice Cream Bars:

1. Strain the boba pearls from the brown sugar syrup and fold them into the whipped coconut cream mixture. Set aside the brown sugar syrup, don’t discard!
2. Pour 2 T brown sugar syrup into the mixture, and stir until combined. Add another 2 T of the brown sugar syrup and mix until well combined. The mixture should still be fluffy but easy to pour.
3. Divide the mixture evenly into 6 popsicle molds. Freeze for 6-8 hours, then eat!

19. Hawaiian Mochiko Chicken

Hawaiian Recipes: Mochiko Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2H · Cook: PT12M · Total: PT2H12M · Yield: 5

This mochiko chicken recipe is crunchy, sweet, salty and so tasty! This Hawaiian chicken dish is so delicious you’ll wonder why you never made it before, that’s how good it is!

Ingredients

• 5 Pounds chicken pieces
• 1 Cup rice flour
• 1 Cup soy sauce
• 1 Cup green onion, chopped
• 5 Tbsp cornstarch
• 1 ½ Tbsp salt
• 8 Tbsp white sugar
• 1 Tbsp cayenne pepper
• 6 cloves garlic, minced
• 5 eggs
• Oil, for frying

Instructions

1. In a large bowl whisk together the white rice flour, soy sauce, green onion, cornstarch, salt, sugar, garlic, cayenne pepper and eggs. Incorporate the chicken and toss to combine.
2. Cover the bowl with plastic wrap and take to the refrigerator for 2 hours to overnight. The longer the better.
3. Heat oil in a large saucepan over medium heat. Add a few chicken pieces and cook for 3 minutes per side or until golden brown all over and cooked thoroughly.

20. Steamed Rice Dumplings with Sweet Coconut Filling

Ukadiche Modak (steamed rice dumplings with sweet coconut filling) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT15M · Total: PT55M · Yield: [’12’]

Ukadiche Modak is an Indian sweet dumpling made during the festival of Ganesh Chaturthi. It is made from steamed rice flour and stuffed with a sweet mixture of jaggery and grated coconut.

Ingredients

• 1 cup Grated Coconut (fresh or frozen (see notes))
• 3/4 cup Jaggery (grated or broken in to small pieces )
• 1/4 teaspoon Cardamom powder (Elaichi)
• 1 tablespoon Poppy Seeds (Khus khus) (roasted)
• 1 cup Water
• 2 teaspoon Ghee (divided)
• 1/4 teaspoon Salt ((optional))
• 1 cup Rice flour (very fine (see notes))
• Saffron ((optional))

Instructions Prepare the filling:

1. Heat a heavy bottom pan on medium flame. Add the grated coconut and roast it for 2-3 minutes.
2. Add jaggery, cardamom and poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook.
3. Take the pan off the flame and let it cool. It is important that the mixture completely cools.

Prepare the covering:

1. In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee and salt (optional).
2. Add the rice flour, mix it well with a spoon. This will make a lumpy dough. Turn off the flame. Cover the pot and leave it for 3-5 minutes.
3. Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
4. While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add about 2 tablespoons of warm water while kneading to make a smooth dough. Optionally, you can also add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
5. Wrap the dough with a damp cloth. It is important to keep the dough damp and soft. Now make 12 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth.

Assembling Modak:

1. Apply some ghee or oil to the base of a steamer basket.
2. Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold.
3. Now with your finger start spreading the dough to the sides of the mold so it gets the shape. Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
4. Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold.
5. Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak’s in the same way. Between making modak’s, apply ghee again to the mold.
6. Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering.
7. Depending on the size of your steamer basket, you might want to steam modak in multiple batches. You want to make sure the modak are not placed too close to each other.

Steaming Modak in the stovetop steamer:

1. In a pot where the steamer basket fits, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer basket and steam the modak covered for 8-10 minutes. You should see a shine appear on the modak.
2. Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.

Steaming Modak in the Instant Pot:

1. Add 1 cup of water to the Instant Pot insert and place the trivet. Let the water boil on saute mode while you are preparing the modak.
2. Place the steamer basket with modak on the trivet. Close lid with valve in venting position. Set on steam mode and steam for 10 minutes. You will need an external timer to keeo the time.
3. After 10 minutes, remove the lid after the pin has dropped. Carefully remove the steamer basket and let the modak cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.
4. Ukadiche Modak is ready to be enjoyed!

21. Mochi Waffles

Gluten Free Mochi Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Gluten Free Mochi Waffles have the crispy exterior of a Belgian waffle with the chewy interior of Japanese mochi. These crispy, chewy waffles come together in minutes with a handful of common pantry staples. Top them with butter, powdered sugar, maple syrup, and fruit for a delicious breakfast!

Ingredients

• 1½ cups mochiko glutinous rice flour
• 1½ tsp baking powder
• ½ tsp sea salt
• 1 egg
• ¾ cup milk of choice
• ½ tsp vanilla extract
• ½ cup sugar
• 1 tbsp butter (melted)
• neutral cooking oil or cooking spray (for greasing the waffle iron)
• maple syrup (optional)
• berries or fresh fruit (optional)
• powdered sugar (optional)

Instructions

1. Heat waffle iron – Heat the waffle iron.
2. Whisk dry ingredients – In a large mixing bowl, whisk the flour, baking powder, and salt.
3. Mix wet ingredients – In a separate bowl, whisk eggs, milk, vanilla, sugar, and butter until blended.
4. Mix dry and wet ingredients together – Pour the wet ingredients into the flour mixture and whisk until just blended. Use a silicone baking spatula to scrape the sides and bottom of the bowl so all of the dry ingredients get mixed in. Allow the batter to rest untouched for 3-5 minutes so the baking powder can activate for fluffy waffles.
5. Cook the waffles – Brush oil or non-stick cooking spray on the hot waffle iron. Give the batter one more good stir, then use a ladle or measuring to add the batter to the iron. Use about a ½ cup of batter per waffle, depending on your iron. Cook for 3-5 minutes, or until the waffles are golden and crispy.
6. Serve – Remove the waffles from the iron and serve immediately with syrup, butter, powdered sugar, and berries.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.