Easy Jello Mochi Recipes

EASY JELLO MOCHI

Steps:

• Dissolve jello in hot water and stir well.
• Add sugar, mochiko, and mix.
• Add vanill and mix.
• Spray a 12 inch micro bunt pan with PAM and pour mixture in.
• Cover pan with saran wrap and microwave on high for 5 minutes.
• Remove plastic wrap and cool thoroughly.
• Take mochi out of pan and place on a dish.
• Cut into 1/2 inch pieces using a plastic knife.
• Dip each piece in potato starch to prevent from sticking together.
• Shake off excess.

JELLO MOCHI

Steps:

• Combine dry ingredients.
• Add unchilled soda water, eggs and butter.
• Mix well.
• Pour into greased 9x13" pan.
• bake at 350 for 1 hour.
• Cool and cut with a plastic knife.
• dust with katakuriko.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.