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Winter 2017

Winter 2017

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From the Blog

Granlibakken's Wellness Weekend 2017

Granlibakken's Wellness Weekend 2017

How do you get inspired? Do you spend time with family, friends, and like-minded people? Do you head out into nature, finding inspiration in the beauty that surrounds us? Do you educate yourself — learn something new to keep your mind fresh and active?

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Recipes

Let's Cook and Shake!

Let's Cook and Shake!

Browse our extensive online recipe book.

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Weddings

Wedding Guide

Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

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Farmers' Market Guide

Support Local Farmers

Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

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Meet the Farmer

A Taste of History

A Taste of History

Restoring local heritage apple groves.

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Tri-Colored Mochi

(courtesy of Cynthia Lu. Serves up to 48)

"Tri-colored mochi is a traditional Japanese dessert made from sweet rice flour called mochiko. Marisa and her friends love to make it. It's messy, but that's half the fun," Lu says.

1 pound mochiko (16-ounce box)

2 cups sugar

1 teaspoon baking powder

1 12-ounce can coconut milk

2 cups water

1 teaspoon vanilla

Food coloring (Lu uses red and green. Buy or make your own natural food coloring, if possible)

Preheat oven to 350 degrees F.

In a large mixing bowl, combine mochiko, sugar, and baking powder. Blend coconut milk, water, and vanilla in a separate bowl. Add to dry ingredients gradually. Thoroughly mix with whisk or spoon. Remove two cups of mixture and add three drops of green coloring. Pour the green batter into greased 9-by-13-inch pan. Cover with foil and bake 15 minutes.

Pour two cups plain batter over cooked layer. Cover with foil and bake 20 minutes.

Add three drops red coloring to remaining mixture and pour over cooked layers. Cover with foil and bake for 30 minutes. Cool uncovered, preferably overnight. Cut into squares when completely cool.

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