Three Color Mochi
I’ll take mochi any way I can get it and in any color, but three colors in one? Even better! This is traditional three-color mochi recipe makes a large pan perfect for sharing at parties. The layering takes a little bit of prep but in the end you get a beautiful rainbow of mochi.
The three colors make it a lot of fun to serve and you can even change it up to match school colors, or team colors for your favorite sport. Be creative, and have fun with your mochi!
Three Color Mochi
Ingredients:
1 (16 oz) box mochiko
2 cups sugar
1 teaspoon baking powder
2-3/4 cups water
1 teaspoon vanilla
red and green food coloring
Instructions:
Preheat oven to 350 degrees. Grease a 9×13 baking dish.
In a large bowl whisk the mochiko, sugar, baking powder, and vanilla. Slowly add the water, stirring until combined.
Split the mixture into three bowls. Add 3 drops of green food coloring to one bowl, and 3 drops of red to another. Leave the white as is.
Pour the green mixture into the greased baking pan. Cover with foil and bake 15 minutes.
Take out of the oven and carefully pour the white mixture on top. Cover with foil again, and bake for another 20 minutes.
Take it out once more and pour the red mixture over the second layer. Cover with foil, and bake for 30 minutes.
Uncover and cool thoroughly, overnight. The next day, cut into squares using a plastic knife and roll the pieces in potato starch.
[…] Three Color Mochi recipe, HERE. […]
Hi, I love mochi too. Just wondering mochiko is a flour? Thanks
Yes, mochiko is rice flour.
Jenn-
Hello, it’s Hilary’s sister. I have been obsessed with the Mochi at Pinkberry and Cataloop and have been wanting to try to make it myself…and I did. It is soooooo good.
Thanks for the recipe…
Hey Hilary’s sister. You should try the an mochi recipe, minus the an. It’s pretty close too but it makes a TON.
http://www.justjenndesigns.com/crafts/food/anmochi.htm
Thanks, I am so going to make it. Your tri color is too sweet. I am so willing to find the perfect one!!
Thanks again.
Bethany
Hi Jenn,
Luv your site, great recipes and good descriptions to match each post, would luv to try out the mochi recipes but we do not get Mochi flour here in Middle East, can we use just plain rice flour. its not that fine as you describe but what else can we use. Thanks
Carol
Hi,
I was wondering if I can use Jello flavor powder to replace food coloring? If yes, how do you recommend to add them in? Should I dissolve them in water first? What two flavors will mostly taste and look good together?
thanks
Hi,
I was wondering if I could make green tea flavored mochi from this recipe? I have green tea powder at home, but I don’t have how much to put. HAha.
Thanks.
I REALLY loved this mochi!! It was the perfect texture and just sweet enough. My whole family thought it was delicious too. Thank you very much!
Your Mochi is very good. =] But I think it’s waaay two sweet. Does making it sit over night make it softer?
@jeneya
Maybe you are used to PLAIN mochi:https://justjennrecipes.com/mochi-making/2009/12/29/ That is not sweetened at all.
Mine wasn’t hard either, but it could also depend on the weather where you live.
@Hannah
Mochiko flour is NOT sweet, which is why you need to add sugar to make desserts. These are old-skool tried and true recipes, but you are more than welcome to modify them as you like.
Hi Jenn,
I have made this recipe several times and it is amazing! I do have one quick question… the bottom layer always comes out kind of hard and crusty. I have tried greasing and dusting the pan with flour, but it did not help much. I usually trim off the bottom to get rid of the hard parts, but I was wondering if you have ever had the same problem. Any idea what I am doing wrong?
Thanks!
Those look awesome – the first time I looked at your recipe I misread and thought you said 2 pounds of sugar. I knew there was something wrong with that. haha.
I made this, and it is currently I. The oven.. I just realized I forgot to put the foil over it… Will anything bad happen? Thanks !
@Erin It will most likely brown, so it won’t be pretty – but still edible. 😉
Hi Jenn,
I was wondering if corn starch would make a big difference instead of using potato starch…
~grace
Please don’t ever stop blogging ! Love your food
I had been looking for a good mochi recipe to match Pinkberry, and this one’s good, but a bit sweet. Also, other recipes call for wheat starch to help make it solidify and keep longer. Any suggestions as to how much wheat starch you could add? Otherwise, it’s very good.
Ok, I’m trying it again, but decreasing the amount of sugar by half a cup, and I added 1/2 cup of wheat starch to help it set up better. It was still a little gooey the next day even after letting it set up overnight and refrigerating it. I also split it in two parts instead of three and will bake it for 30 minutes each, more if needed. Wish me luck and I’ll let yu know how it turned out, otherwise, it tasted very much like Pinkberry’s mochi. Thanks for the recipe!
Hey is the baking powder is neccesary? on some other recipes i don’t see they use baking powder.
I wanted to make green tea flavour and taro flavour.
Can i make with natural colouring instead? 😛
Does it keep in room temp, or refrigerated?
For how long?
@Ajuan Keep it at room temp only for 1 or 2 days.
I use almond extract instead of vanilla – love it.
Can you do tri color with the chichi dango recipe too?