justJENN recipes – Three Color Mochi

This is an old skool recipe and the different colors make it a lot of fun. Change it up to match school or fave sports teams colors!

ingredients:
1 (16 oz) box mochiko
2 cups sugar
1 teaspoon baking powder
2-3/4 cups water
1 teaspoon vanilla
food coloring – red and green

Preheat oven to 350 degrees. Grease a 9×13 baking dish.

In a large bowl combine the mochiko, sugar, baking powder, and vanilla. Slowly add the water, mixing and stirring with a whisk. Get a mini-sous chef to do this, and sniff it too!

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 one as is.

Pour the green mixture into the greased baking pan. Cover with foil and bake 15 minutes.

Take out of the oven and pour the white mixture on top. Cover with foil again, and bake for 20 minnutes.

Now take it out and pour the red mixture over the second layer. Cover and bake for 30 minutes. Uncover and cool – overnight. The next day, cut with a plastic knife and roll pieces in potato starch.

This recipe is easy and has a very pretty result – great for parties!

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Small cookie September 17, 2007 at 6:13 pm -

Hi, I love mochi too. Just wondering mochiko is a flour? Thanks
justJENN September 17, 2007 at 8:38 pm -

Yes, mochiko is rice flour.
Bethany January 28, 2008 at 10:49 am -

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…
justJENN January 28, 2008 at 10:13 pm -

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
Bethany January 30, 2008 at 5:35 pm -

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
Carol May 15, 2008 at 2:03 am -

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
Zmom May 11, 2009 at 11:10 am -

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
jenn July 9, 2009 at 5:55 pm -

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.
Laura July 28, 2009 at 9:55 pm -

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!
Jeneya March 3, 2010 at 10:30 pm -

Your Mochi is very good. =] But I think it’s waaay two sweet. Does making it sit over night make it softer?
justJENN March 3, 2010 at 10:35 pm -

@jeneya
Maybe you are used to PLAIN mochi:http://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.
justJENN March 28, 2010 at 9:59 pm -

@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.
Christine April 21, 2010 at 10:52 am -

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!
AikoVenus June 19, 2011 at 9:45 pm -

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.
Erin March 10, 2012 at 6:48 pm -

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 !
justJENN March 13, 2012 at 7:20 pm -

@Erin It will most likely brown, so it won’t be pretty – but still edible.
Grace July 22, 2012 at 8:48 pm -

Hi Jenn,

I was wondering if corn starch would make a big difference instead of using potato starch…

~grace
Jammie September 19, 2012 at 5:15 am -

Please don’t ever stop blogging ! Love your food
Terry January 11, 2013 at 8:31 pm -

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.
Terry January 13, 2013 at 8:35 pm -

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!
Tina April 6, 2013 at 5:21 am -

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?