I Tried Making Cherry Blossom Pomegranate Mochi… and Totally Failed (Kind Of )
Ever bite into something so delicious even your kitchen disaster feels worth it?I set out to make one of my favorite treats—huggably soft, sweet mochi—infused with freeze-dried pomegranate and cherry blossom powder. Naturally vegan, gluten-free, and too pretty to ignore (hello, blush pink dough 💕). But let’s just say… things got sticky. Literally.
Spoiler: I panicked mid-bake. Pulled them out too early when they looked weird. Big mistake. Huge.I “rescued” the batch with desperate microwaving and lots of dough wrestling (imagine sticky marshmallow battles). The flavor? Dreamy. The texture? More soft than chew.
But here’s why I’m sharing:These flavors are so unique and floral-fruity—I had to post in case you want to give it a shot and maybe, just maybe, nail it where I didn’t.
I used [Food52’s] base mochi recipe and added:2½ tbsp @Navitas Pomegranate Powder1 tbsp @Sakura Cherry Blossom Powder (both ordered online)
Pro Tip: Trust the process and cook longer than you think. Don’t let weird oven vibes fool you like they fooled me.
If you try it, tag me—I want to see your (hopefully better) results!
#MochiMagic #BakingFail #VeganTreats #GlutenFreeDesserts #CherryBlossomFlavor #PomegranateLove #KitchenExperiment #HomeBakingAdventures #Over50 #FoodFailsWithFlavor #PlantBasedDesserts #EasyVeganRecipes #shorts #over50women
