Three Color Mochi
We are big fans of mochi in this house. I am always looking for new ways to make it and new flavors. This is a very old recipe, that normally uses coconut milk, but seeing as how I am not a fan of coconut milk and rarely have it in the house. I changed it up a bit and it still tastes delicious!
1 pound mochiko (16 oz box)
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!
14 Comments
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- Recipes » Recipes September 17, 2007 1:58 am - [...] 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: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.
@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.