Skratch Infused Mochi
By Jonny Morsicato
Skratch has consistently provided me with support during my training for various challenging endeavors. When my girlfriend and I decided to run her first marathon during the Covid pandemic, we relied on their hydration and recovery mix as a training aid. Later, as we prepared to try the Annapurna circuit in just 10 days, we ate Skratch snacks along the way. Recently, I embarked on a splitboard-mountaineering expedition to the Central Alaska Range, and once again, Skratch became my go-to product line for support. While training for the trip I started searching for new options for snacks.
Inspired by my visit to the new Skratch Cafe in Boulder, I decided to create my own Skratch-based recipe after enjoying one of their chocolate coconut rice bars during a bike ride. After some research, I came up with a modified version of Pampangan Mango Mochi, adding my own Skratch twist.
Here's the recipe I devised:
Originally, I aimed to make filled mochi, but I discovered that the filled version turned out too large for my liking during or after my runs. So, I shifted my focus to making mochi dough and cutting it into bite-sized chunks that I could easily toss in one of the hydration mixes. This method worked perfectly, providing me with a quick energy boost and ample carbohydrates while on the go.
Servings: 10 pieces
1 cup mango puree
½ cup pineapple puree
8 scoops pineapple Skratch
6 tbsp water
2 ½ cups glutinous rice (Erwan Brand)
2 scoops Pineapple Skratch (for Mochi coating)
Cornstarch (for coating)
Before you begin, I recommend you allow your mango and pineapple to ripen. Since pineapples struggle to ripen on their own, I usually place them in a paper bag along with a few bananas. Bananas ripen quickly and release ethylene gas, which aids the pineapple's ripening process. Alternatively, some people claim that burying the pineapple in uncooked rice can have a similar effect, although I have never attempted this method myself. As for the mango, leaving it on the counter at room temperature for a few days usually does the trick.
Once everything is ripe, dice the pineapple and mango. Use a blender or hand blender to puree both fruits separately. Measure out 1 cup of mango puree and ½ cup of pineapple puree, and add them to a mixing bowl. I took the remaining puree, mixed it with some sugar and lime, and placed it in the freezer to make fresh fruit sorbet… YUM!
Next, add the 8 scoops of Pineapple Skratch and the 2 ½ cups of glutinous rice to the mixing bowl. Mix well and add the 6 tbsp of water if the mixture feels too thick; it should resemble cake batter.
Now, for the fun part: in the past, people used to steam mochi dough, but we're fortunate enough to have microwaves. Take the mochi dough and place it in a microwave-safe bowl, and cover it. Microwave the mixture on high for 1 minute, then mix. Repeat this process until the dough turns clear and stretchy. I repeated the microwaving process about 5 times, so don't hesitate to continue until you achieve the desired consistency. Be sure to mix thoroughly between each microwaving session.
Once you're satisfied with the dough, remove it from the microwave and let it cool in the fridge for 30 minutes.
After the dough has cooled, take it out of the fridge and place it on a counter generously covered with cornstarch. The dough will be stickier than anything you've ever touched, so it's essential to cover your hands with cornstarch as well. Take the dough and roll it into small chunks of mochi, then cut them into your desired size. In my case, I made them approximately an inch by half an inch.
After cutting each piece, toss the mochi nugget in cornstarch and place it in a Tupperware container in the fridge. Once you finish working with all the dough, take two scoops of pineapple or green tea Skratch and pour it over the mochi to create a coating. To ensure the coating sticks well, close the Tupperware and shake it gently, allowing the Skratch coating to adhere to all the mochi nuggets. Then, place the container in the fridge to enjoy before and after your runs.
Our ski mountaineering expedition to Alaska was an extraordinary success. We accomplished eight ski/splitboard ascents, with nearly half of them being first descents (we think), although keeping an exact count wasn't our primary focus in the vastness of the Central Alaska Range. Throughout the journey, we faced a wide temperature range, enduring freezing temperatures as low as -30°F and enjoying relatively milder conditions around 15°F. Despite the challenges, our passion for exploration persevered, resulting in unforgettable memories and a few minor setbacks, such as the loss of 1/8th of a toe and a couple of camera lenses. Big thanks to Skratch for all the support over the years!