Mochi

1. Butter-Vanilla (Custard) Mochi

For one 9x13-inch (ca. 22.5x32.5 cm) baking pan
(or two 8x8 inch-pans)
  • 1 box (1 Lb, 450 g) Mochiko (sweet rice flour)
  • 2 cups (400 g) sugar
  • 2½ cups (600 ml) lowfat (1%) milk
  • ½ stick (55 g) butter
  • 3 eggs or 7 oz (210 ml) egg substitute
  • 2 tsp baking powder
  • 1-2 tsp vanilla extract
  • Pam, or a little butter and flour to prepare the oven pan
  1. Preheat oven to 325°F (160°C)
  2. Melt ½ stick butter (don't brown; put in small bowl, cut in a few pieces and microwave for half a minute)
  3. Coat oven pan with Pam, or with a little butter and flour (or a little of the mochiko)
  4. In a large bowl, dissolve 2 cups sugar in 3 cups milk (stir well, use whisk or electric mixer)
  5. Add 1 box mochiko, keep stirring
  6. Add 1 tsp vanilla extract, 7 oz. egg substitute and 2 tsp baking powder, keep stirring
  7. Add melted butter, mix in
  8. Pour batter into prepared oven pan
  9. Bake for one hour and fifteen minutes at 325°F (40 minutes in convection oven)

2. Jell-O Mochi

For one 9x13-inch (ca. 22.5x32.5 cm) baking pan
(or two 8x8 inch-pans)
  • 1 box (1 Lb, 450 g) Mochiko (sweet rice flour)
  • 1 small box (3 oz, 1/3cup, ca 90g) Jell-O (orange, grape or cherry)
  • 2 cups (400 g) white sugar
  • Pam, or a little butter and flour to prepare the oven pan

  1. Preheat oven to 325°F (160°C)
  2. Coat oven pan with Pam or with a little butter and flour (or a little of the mochiko)
  3. Bring 1 cup water to a boil
  4. Dissolve 1/3cup Jell-O in 1 cup hot water
  5. Add 2 cups sugar, stirring well (use whisk or electric mixer)
  6. Add 2 cups cold water
  7. Add 1 box mochiko, stir in
  8. Pour batter into prepared oven pan
  9. Bake for about an hour at 325°F (35 minutes in convection oven)
  1. Take it out of the oven, check butter-vanilla doneness with toothpick (it should come out clean), or (gently) shake cake pan to judge firmness; let it cool on cake rack;
  2. Just before serving, take the mochi out of oven pan and cut in 1x1 or 1½x1½-inch pieces with a pizza cutter or a plastic knife - not an easy job because it's very tough and sticky.
  3. The Jell-O mochi is extremely sticky. You might want to apply some corn flour to the cutting board and the top of the mochi before cutting, and to coat the cut edges.
  4. It's most convenient to present the cut pieces in paper muffin cups.

2 x ½

If you want to make a smaller portion, in an 8x8-inch (20x20 cm) pan
Dividing mochiko and Jell-O in two equal portions is best done with a scale.

1. Butter-Vanilla Mochi

  • ½ box (½ Lb, 225 g - 1½ cup) Mochiko
  • 1 cup (200 g) brown sugar
  • 1¼ cup (300 ml) lowfat (1%) milk
  • ¼ stick (25 g) butter
  • 1 egg or 4 oz (110 ml) egg substitute
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • a little butter and flour to prepare the oven pans

2. Jell-O Mochi

  • ½ box (½ Lb, 225 g - 1½ cup) Mochiko
  • ½ of small box (1½ oz, ca 45g - almost 3 TBsp) Jell-O
  • 1 cup (200 g) sugar
  • a little butter and flour to prepare the oven pans
  1. Preheat oven to 325°F (160°C)
  2. Coat oven pans with a little butter and flour (or a little of the mochiko)
  3. Melt butter slowly, (put in small bowl cut in a few pieces and microwave for half a minute), let cool down
  4. In a large bowl, dissolve sugar in milk, stir well (use whisk or electric mixer)
  5. Add mochiko, keep stirring
  6. Add vanilla extract, baking powder and egg, still stirring
  7. Add melted butter, mix in

  1. Preheat oven to 325°F (160°C)
  2. Coat oven pans with a little butter and flour (or a little of the mochiko)
  3. Bring ½ cup water to a boil
  4. Dissolve Jell-O in that ½ cup hot water
  5. Add sugar, stirring well (use whisk or electric mixer)
  6. Add 1 cup cold water
  7. Add mochiko, stir in
  1. Pour batter into prepared oven pans

  2. Bake for about an hour and 15 minutes (40 minutes in convection oven)
  3. see above for final details
Do not use brown sugar for the Jell-O mochi, for it will result in a slightly bitter taste.
It is important to have the batter stirred just before baking, if necessary stir again just before pouring it into the baking pans; don't let it settle.
The convection ovens I sometimes work with have baking times of 45-50 minutes (Custard mochi) and 44-47 minutes (Jell-O mochi.)

More recipes - Your chef: Marco Schuffelen - email

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One Piece of Mochi click to hear


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