Recipe by seb

From Hawai'i's BEST Mochi Recipes

Top Review by suannm

Delicious recipe, but incredibly dense. Maybe I did something wrong, but I think I followed the recipe exactly! The texture was just really off -- didn't even need to sprinkle with katakuriko because mochi was so dense.

Ingredients Nutrition

  • 1 lb mochiko sweet rice flour
  • 2 (3 ounce) packages apricot gelatin
  • 1 (12 ounce) can apricot nectar
  • 12 ounces water
  • 1 14 cups sugar
  • katakuriko, for sprinkling (potato starch)

Directions

  1. Combine all ingredients except katakuiko and mix thoroughly with whisk or spoon.
  2. pour into a 9x13" greased pan.
  3. Cover tightly with foil and bake at 350F for 55 minutes.
  4. Cool with cover on for 15 minutes.
  5. Remove Foil and cool for several hours before cutting with a plastic knife.
  6. Coat with potato starch.

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