With all the bacon-wrapped, deep-fried hurrah these days, it's easy to pass up on the simple, brilliant ideas. Cue in the S'Mochi -- an invention by Foodbeast reader Ryan Horikoshi. The clever take on the standard campfire s'more swaps the traditional marshmallow with mochi -- a small Japanese rice cake -- instead.

We decided to try out the recipe at the Foodbeast Kitchen, opting for vanilla and green tea-flavored mochi ice cream. Using a blowtorch, we were able to quickly toast the sticky rice cake layer on the outside before topping it off with a pad of butter and cinnamon sugar, then sandwiching it between chocolate and graham crackers.

The end result: a phenomenal bite of crunchy, sweet graham and chocolate, then soft, chewy mochi rice cake, and finally a cold burst of sweet ice cream. Lesson learned: it's the simple things in life that make your mouthbuds explode.


How to Make S'mochi

What You'll Need

How to Make It

1. Roast mochi over a campfire (or a blowtorch)  until it starts to brown ever so slightly.

2. Place it on top of a graham cracker and piece of chocolate.

3. Top mochi with a pad of butter and sprinkle on cinnamon sugar.

4. Sandwich with another graham cracker.

5. Eat!

Charisma Madarang

Charisma has an undying love for gritty literature and drinks coffee like water. She also hails from Toronto, Canada and is a die-hard Maple Leafs fan, sigh.