Jello Mochi

4.43/5 (28)
Difficulty:
Easy
Prep Time:
20 mins
Cook Time:
6 mins
Yields:
16 servings
Calories:
106
Jello Mochi Jello Mochi Jello Mochi

Ingredients

  • 1 cup mochiko
  • 1 3 oz package jello, any flavor
  • 1 cup sugar
  • 1 cup hot water
  • 1 teaspoon flavor extract (lemon, vanilla, orange, etc. - optional)
  • Cornstarch for dusting

Cookware

  • Mixing bowl
  • Whisk
  • Knife

Quick Directions

  1. Whisk together mochiko, jello and sugar in microwave safe bowl.
  2. Pour in hot water and stir until blended.
  3. Microwave on 1 minute intervals until mixture is solid. Stir between minutes to ensure even cooking.
  4. Place mochi on dusted surface. Cut into 16 pieces and shape with hands. Dust with extra cornstarch to prevent from sticking together.

The Story

Looking over my most popular recipes, my Nutella Mochi recipe has been a huge success. Since it’s clear there are a lot of you mochi lovers out there, I figured it was about time for another recipe, so I hope you’ll enjoy this new wagashi recipe!

Jello mochi is another genius blend of Japanese and American coming from in 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!

If you’ve never made mochi before, 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! As long as you can get some mochiko flor, jello mochi is so simple to make, and really easy to customize, just pick your favorite jello flavor and you’re good to go!

This method keeps it really easy by using a microwave, so you’ll have fresh delicious mochi with minimal effort. If you want to make them extra fancy, you can even add a little flavor extract to the mix to complement the jello flavor. For this batch, I made a strawberry jello and added a hint of orange extract… delicious!

Recipe – Jello Mochi:

– Mix together the mochiko, jello, and sugar in a microwave safe bowl.Jello Mochi

– Carefully pour in the hot water and whisk to combine.Jello Mochi

– Microwave the mixture on high one minute at a time until it fully clumps together. Stir in between each minute to make sure the mixture cooks evenly. Depending on the microwave, this should take about 5 to 6 minutes.Jello Mochi

– Once cooked, pour the mixture onto a surface lightly dusted with starch and let cool for a minute. (Don’t leave it for too long otherwise the mochi will cool too much and be unworkable!)Jello Mochi

– Once cooled enough to be able to touch, use a knife to divide into 16 pieces. The knife may get sticky, so dust it with starch in between cuts to make it more manageable.Jello Mochi

– Use your hands to roll the pieces into smooth balls.Jello Mochi

– Let them cool completely, then they’re ready to eat!Jello Mochi

 

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  • Heather

    Can this be stored in an airtight container at room temperature? For about how long?

    • Dani

      Unfortunately mochi don’t store too well. Definitely don’t put them in the fridge or freezer or they’ll get hard.

      If you do want to save them, you can store them in an airtight container for a day or two, three max, but they have the best texture when eaten the same day. Be sure to dust the container with a little cornstarch to prevent sticking!

  • Fr. Martin Gardner

    Glutinous rice contains no gluten and IS the thickening agent for all mochi. The starches are only to make it workable so that it doesn’t stick to everything it touches.

    • http://www.otakufood.com/ Dani

      You are correct, I used poor wording, thanks for pointing that out! I didn’t mean to imply glutinous rice was not a thickening agent, my apologies. I’ve seen additional starch added to the dough sometimes, so I only meant the jello replaces that starch, definitely not the mochi itself!

  • olygene

    This was way too sweet for my taste. Next time, I’ll cut sugar to 1/2 cup. Also, add the optional lemon, orange, etc extract to the hot water that you pour into the mixing bowl. Or omit it entirely since it didn’t seem to add much to it. Also, I microwaved on high at 1 minute intervals for 4 minutes total. The mixture was quite thick at this point and my mixing spoon did not fall over when I stuck it upright in the mixture.

  • Patty Laughery

    I don’t like to use the microwave. Can this be done on the stove or oven?

    • http://www.otakufood.com/ Dani

      Not the oven, but you can heat the dough on the stove. I haven’t done it much, but the process is the same. Warm it up over a medium low heat, stirring constantly, until it starts to stick together and becomes firm.