Jello Mochi
Jello mochi is a genius blend of Japanese and American cooking coming from Hawaii. While regular mochi may use potato or corn starch, this variation uses a jello packet instead! Combining jello and mochi into one delicious sweet, you just can't go wrong! The key to mochi's characteristic texture lies in using mochiko (glutinous rice flour) — be sure to get glutinous rice flour, since the gluten is what makes the mochi so chewy; regular rice flour will not come out the same!
Nutrition
Ingredients
| 1 cup | 240 ml | mochiko (glutinous rice flour) |
| 1 3 oz package | jello, any flavor | |
| 1 cup | 240 ml | sugar |
| 1 cup | 240 ml | hot water |
| 1 teaspoon | 5 ml | flavor extract (lemon, vanilla, orange, etc. - optional) |
| — | cornstarch for dusting |
Instructions
Quick Directions
- Whisk together mochiko, jello and sugar in a microwave safe bowl.
- Pour in hot water and stir until blended.
- Microwave on 1 minute intervals until mixture is solid. Stir between minutes to ensure even cooking.
- Place mochi on a dusted surface. Cut into 16 pieces and shape with hands. Dust with extra cornstarch to prevent from sticking together.
Cookware: mixing bowl, whisk, knife.
Note (from comments): Can this be done on the stove instead of the microwave? Not the oven, but you can heat the dough on the stove. Warm it up over a medium low heat, stirring constantly, until it starts to stick together and becomes firm.