Pineapple Jello Mochi
Pineapple Jello Mochi
Ingredients
- 1 3/4 cups mochiko
- 1 cup granulated sugar
- 1 box pineapple flavored Jell-O, 3 ounce
- 1 1/2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cornstarch, as needed for dusting
Instructions
- 1
In a large microwave-safe bowl, combine the mochiko, granulated sugar, and pineapple flavored Jell-O. Whisk thoroughly until all dry ingredients are well combined.
⏱️ 3 min
- 2
Add the water, vegetable oil, and vanilla extract to the dry mixture. Whisk continuously until the entire mixture is smooth and completely lump-free.
⏱️ 5 min
- 3
Cover the bowl tightly with plastic wrap, ensuring a good seal.
⏱️ 1 min
- 4
Microwave the covered bowl for 3 minutes.
⏱️ 3 min
- 5
Carefully remove the plastic wrap (watch for steam!) and stir the mochi mixture vigorously with a spatula or spoon.
⏱️ 1 min
- 6
Re-cover the bowl tightly with plastic wrap.
⏱️ 1 min
- 7
Microwave for an additional 3 minutes.
⏱️ 3 min
- 8
Remove the plastic wrap again and stir the mixture thoroughly, scraping down the sides of the bowl.
⏱️ 1 min
- 9
Cover the bowl one last time with plastic wrap.
⏱️ 1 min
- 10
Microwave for a final 2 minutes.
⏱️ 2 min - 11
While the mochi is still hot, prepare a piece of parchment paper by dusting it generously with cornstarch. Ensure a thick, even layer.
⏱️ 1 min
- 12
Carefully transfer the hot, cooked mochi dough from the bowl onto the cornstarch-dusted parchment paper. Use a spatula to help scrape it out.
⏱️ 1 min
- 13
Dust the top surface of the mochi dough with more cornstarch to prevent sticking.
⏱️ 1 min
- 14
Allow the mochi to cool completely at room temperature before proceeding. This can take up to an hour.
⏱️ 60 min
- 15
Once cooled, use a sharp knife or kitchen scissors to cut the mochi into bite-sized pieces.
⏱️ 3 min
- 16
Toss the cut mochi pieces with additional cornstarch, as needed, to prevent them from sticking together. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Jello Mochi
- 1 3/4 cups mochiko
- 1 cup granulated sugar
- 1 box pineapple flavored Jell-O, 3 ounce
- 1 1/2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cornstarch, as needed for dusting
Instructions
- 1
In a large microwave-safe bowl, combine the mochiko, granulated sugar, and pineapple flavored Jell-O. Whisk thoroughly until all dry ingredients are well combined.
⏱️ 3 min - 2
Add the water, vegetable oil, and vanilla extract to the dry mixture. Whisk continuously until the entire mixture is smooth and completely lump-free.
⏱️ 5 min - 3
Cover the bowl tightly with plastic wrap, ensuring a good seal.
⏱️ 1 min - 4
Microwave the covered bowl for 3 minutes.
⏱️ 3 min - 5
Carefully remove the plastic wrap (watch for steam!) and stir the mochi mixture vigorously with a spatula or spoon.
⏱️ 1 min - 6
Re-cover the bowl tightly with plastic wrap.
⏱️ 1 min - 7
Microwave for an additional 3 minutes.
⏱️ 3 min - 8
Remove the plastic wrap again and stir the mixture thoroughly, scraping down the sides of the bowl.
⏱️ 1 min - 9
Cover the bowl one last time with plastic wrap.
⏱️ 1 min - 10
Microwave for a final 2 minutes.
⏱️ 2 min - 11
While the mochi is still hot, prepare a piece of parchment paper by dusting it generously with cornstarch. Ensure a thick, even layer.
⏱️ 1 min - 12
Carefully transfer the hot, cooked mochi dough from the bowl onto the cornstarch-dusted parchment paper. Use a spatula to help scrape it out.
⏱️ 1 min - 13
Dust the top surface of the mochi dough with more cornstarch to prevent sticking.
⏱️ 1 min - 14
Allow the mochi to cool completely at room temperature before proceeding. This can take up to an hour.
⏱️ 60 min - 15
Once cooled, use a sharp knife or kitchen scissors to cut the mochi into bite-sized pieces.
⏱️ 3 min - 16
Toss the cut mochi pieces with additional cornstarch, as needed, to prevent them from sticking together. Serve and enjoy!
⏱️ 2 min