a mochi coca recipe (mochi spanish pizza)
it's gf and vegan and sooo good my Cantonese mother approved it even though there were no meats on it
Reel for reference:
Hi Fam,
This fully vegan mochi coca was a smash at home, a beautiful fusion, even my Cantonese Mom approved <3
I came up with this idea having read my friend’s cookbook, “Cooking with the CrunchBros: Casual and Fun Korean- and Japanese-Inspired Recipes from Our Kitchen to Yours cookbook” and then having taking a demo class by Mat Schuster of Canela SF, who firmly believes all cuisine, like ice cream LOL, comes from Asia (we are joking, please don’t cancel us).
The pizza is vegan and gluten-free and you can customize the toppings as you please. Also, note that coca do not come with any sauce, but you’re welcomed to sauce up the crust before adding your toppings.
Without further ado, right after I plug my newest cookbook:
Order “Modern Asian Kitchen” my cooking cookbook, out now.
Kat Lieu’s easy gluten-free and vegan mochi pizza or mochi coca (Spanish pizza) recipe
Serves: 2 people
Ingredients:
For the sauce: This pizza is usually sauce-less.
For the crust:
1/2 cup 1:1 gluten-free bread flour (gluten-free flour works too)
1 cup glutinous rice flour, like Mochiko
1/2 instant yeast
½ teaspoon salt
½ teaspoon granulated sugar
1 tablespoon olive oil
⅔ cup water warm, or a little more if needed
For the topping:
Sliced cherry tomatoes
Pan-fried tofu
Sliced onions and mushrooms
Sesame seeds and scallions
Vegan cheese
salt and pepper to taste
Mix and match your toppings as you please
Sea salt flakes
Instructions
Make the crust by mixing all the crust ingredients in a medium bowl. You want it to be just slightly sticky when it comes together. Knead and stretch the dough, adding a little more gluten-free flour, until the dough is smooth and no longer sticks to your hand. You don’t want a dry dough, however. (Think of it as giving the dough a nice little massage.)
Grease the mixing bowl with olive oil. Shape the dough into a ball and rest it in the bowl, covered at room temperature for about an hour, until doubled in size. (Time for the dough to take a nap and grow!)
Preheat and Prep:
Preheat the oven to 425°F with a rack in the middle. Line a baking sheet with parchment paper.
Split the dough into two even portions. Roll each portion out until about 1/6- to 1/4-inch thick. (Get those rolling muscles ready!) Transfer to the prepared baking sheet and brush with olive oil—season with a little salt and pepper.
Top It Off:
Top with your toppings of choice, and be generous here. (It's a party, and everyone is invited!) Drizzle olive oil over the toppings and bake until the edges and bottom of the crusts are golden brown and crispy, about 12 to 15 minutes. Garnish with a sprinkle of sea salt flakes.
Cool and Serve:
Transfer the coca to a wire rack to cool. When ready to serve, slice into strips or wedges and enjoy. (Try not to eat it all before sharing—good luck with that!)
Happy cooking and baking, always, and may all your sweet dreams come true!
xoxoxo,
Kat Lieu
“One day, I will be the Asian Julia Child…”- Kat Lieu <3
and you are paving the path for me to achieve this dream, dear friend
