Wagashi: Microwave Jello Mochi

You'd think that with the moniker "Miss Mochi" I'd feature a lot more mochi recipes than I currently have. Well, I start craving mochi around the holidays, so watch out for a lot more mochi recipes!

This recipe uses a microwave tube pan specially designed for mochi with a removable bottom. You don't need one, you can just use a square pyrex with an overturned coffee cup in the middle. I do love the microwave tube pan, because the removable bottom makes it easy to remove the mochi. Plus it's less than $6 online!

I was kind of apprehensive to use jello in mochi. As I've made it clear on this blog, I'm not too fond of jello. My mother is the ravenous jello freak that keeps requesting jello for holidays, whereas I find it kind of weird. However, jello does not impart any sort of texture change to the mochi, just the color and flavor.

Microwave Tube Pan

Unlike traditional mochi, which must be steamed for a good 30 minutes, this is a very quick recipe because it uses the microwave. While the microwave is not the ideal appliance for a lot of foods, it steams the mochiko quite effectively.

Use any jello flavor that strikes your fancy, I think a lime mochi or fruit punch mochi would be fun and exciting! I used mango and strawberry flavors for these ones. For extra flavor combos, replace the water with fruit juice, like orange jello + mango juice!

This is even at Ralph's

Microwave Jello Mochi

1 cup of Mochiko (glutinous rice flour*)
1 cup of granulated sugar
1 3 ounce package of jello
1 cup of hot water
katakuriko for dusting (potato starch)
*A gluten free flour, it is named glutinous rice flour because of its stickiness

Mix the jello powder and the sugar together in a large bowl, then add the hot water. Whisk until dissolved, then slowly whisk the mochiko into the mixture until it has been completely incorporated and there are no dry clumps.

It looks lighter before steaming

The batter will be quite thin and pourable. Pour the mixture into a microwave tube pan that has been sprayed with non-stick cooking spray (PAM works great), and wrap tightly in plastic wrap to keep the steam in. Microwave on high for 5 minutes. Uncover and let cool for about 15 minutes.

Now you have two choices: Round hand-formed mochi, or cut mochi. For hand-formed mochi, wait for the mochi to cool enough that it's hot and malleable but cool enough to handle. Dust katakuriko on your palms, and grab some mochi. Roll it into a ball with your hands, and dip it in more katakuriko and keep rolling until it is not sticky anymore but ball shaped. Repeat with the rest of the mochi, working fast so that it doesn't cool and become hard to roll.

The cooled mochi is darker

Don't want blistered hands or want a cool shape? Wait until the mochi is completely cooled and invert onto a pan covered in katakuriko. Cut with a plastic knife or a knife wiped with cooking spray into bite sized pieces and then roll the pieces in katakuriko and brush off excess. You can even take a cookie cutter wiped with cooking spray and cut out simple designs like diamonds or flowers before rolling in katakuriko. Make sure to wait for the mochi to completely cool before cutting it, or else the edges will be raggedy as the mochi will stretch more (Hence why my cut examples are not very aesthetically pleasing).

I don't have any cookie cutters, but I think small flowers would be a beautiful touch.

See Also:
Ichigo Daifuku Mochi
Beni Imo Daifuku Mochi