While experimenting with the mochi recipes using pudding mix to add flavor, I can’t help but notice the Jell-O packages next to the pudding mixes at the grocery store shelves. I am aware that there are more flavors of gelatin available than pudding, so a lightbulb went off immediately!
I picked up one that sounds so delicious – mango passion fruit! I only got a pack but now I wished I got more. It tastes like Hawaii…if ever Hawaii was a flavor!
I tried making 2 bowls of mochi at a time in my Itaki Jumbo but it didn’t work out so I recommend you only make one bowl at a time, using the big ELB bowl. This way, the steam can concentrate on cooking your Mochi properly.
When I made two, the cooking time was way too long (I was up to 5 ELB cups of water!) and still, it wasn’t cooked through. So I decided to scrap those and start over with only one batch at a time. It worked out better so please try it this way. If you notice the photos, it will show the small ELB bowl. I forgot to take photos of the time I made it using the big ELB bowl, except for when it was done.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1/2 cup mochiko
1.5 oz (3 tablespoons) jello mix, any flavor you want (I used Mango Passion Fruit)
2 tablespoons sugar
1/2 cup hot water
1. Place rice flour in a small bowl.
2. Add Jell-O mix,
4. And the hot water….
5. Mix everything well until there is no visible clumps and mixture is smooth.
6. Spray the ELB bowl with a nonstick spray.
7. Pour the mixture in and cover with foil. Set the bowl in the ELB base. Add 3 ELB cups of water to the base.
8. Covers and let steam until it shuts off, about an hour. Carefully open the ELB and check if the Mochi is pulling off the sides and set in the middle. Add more water and steam a bit longer if needed.
9. Dust top of the mochi with kinako, katakuriko, or cornstarch.
10. Dust a plate with kinako, katakuriko, or cornstarch.
11. Run a spatula around the mochi and gently release it from the ELB bowl onto the prepared plate.
12. Dust with more kinako, katakuriko, or cornstarch. Then cut into pieces using a plastic knife.
13. Dust with more powder if needed. Cool completely. Enjoy!