This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Throughout the month of August, Tribune writers are tasting our way through some of Utah's finest frozen confections including ice cream, gelato, frozen yogurt and shave ice in an effort to beat the heat. Today's pick:
Apricot mochi • A soft creamy scoop of apricot gelato is wrapped in a sheet of sweet chewy mochi dough — pounded sticky rice — for a perfectly portioned confection.
Salt Lake Mochi Co. • For now, this treat is only available on Sundays at the Wasatch Front Farmers Market at Wheeler Farm, 6351 S. 900 East, Murray. Open 9 a.m. to 2 p.m. through October.
Cost • $2 for one medium-sized mochi ball
Shop talk • Rick Bruno, a local sushi chef and a graduate of the California Culinary Academy, was tired of all the terrible-tasting mochi ice creams he found at grocery stores and big box stores. So he started making his own, with a gelato twist. (Traditional Japanese mochi is filled with ice cream. So technically, this chewy-yet-creamy treat could be called Mochilato.) Bruno makes his own mochi dough from sweet rice and uses fresh fruit for the gelato. Other flavors include cherry, green tea, chocolate and vanilla. Vegan mochi also is available.
Kathy Stephenson
Look for daily picks in The Mix section every Wednesday, Friday and Sunday. On other days of the week, you'll find our suggestions at sltrib.com/Lifestyle.