Easy Jello Mochi (Microwave or Oven)
A favorite local recipe from Hawaii, you can make this easy mochi at home in the microwave or oven. Choose any jello you like for flavorful and colorful mochi.
Equipment
- Microwaveable bundt pan or 8x8" dish
Ingredients
- 1 1/2 cup mochiko 8 oz
- 3/4 cup sugar
- 1 3oz box jello
- 200 mL coconut milk about half a can
- 1/2 cup water
- 2 drops food dye optional
- katakuriko
Instructions
- Mix mochiko, sugar, jello, coconut milk, water, and food dye (if using) in a large mixing bowl.
- Pour mochi batter into a greased microwaveable bundt pan or 8x8" square dish.
For Microwave
- Cover with plastic wrap or another microwave safe dish. If using a bundt pan, microwave 6-8 minutes. If using a square dish, microwave 8-9 or until the center is no longer liquid.
For Oven
- Cover baking dish tightly with aluminum foil and bake at 350 degrees F for 45-55 minutes, or until center is solid and mochi turns slightly translucent.
After Cooking
- Let mochi cool enough to handle and remove from dish onto a surface dusted with katakuriko. Using a pizza cutter or plastic knife, cut into small rectangles, dusting with katakuriko as needed to keep mochi from sticking.
- Leftover mochi can be kept in an airtight container at room temperature for 1-2 days.
Video
Notes
- Edited in 2025: my original recipe called for 1 cup water, but recently I found that it made my mochi too liquidy and I have no idea what changed! In any case, I decreased the amount to 1/2 a cup, and it was perfect. If you do 1/2 a cup and think that it's too dry, feel free to add that other 1/2 cup. I'm not sure if it has to do with the brand of coconut milk or some other formulation change in another ingredient.