https://www.copymethat.com/r/BZ0sIzUzn/instant-pot-jello-mochi/
8747115
vzO6NXZ
BZ0sIzUzn
2024-10-17 22:13:18
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Sweet treat from Hawaii - made this 1st time on 8/20/17
Ingredients
- • 1 cup mochiko (5 oz. - weigh this)
- • 1 pkg (3 oz) any flavored gelatin - I used mango
- • 1 cups sugar
- • 1 cup hot water (not boiling)
- • Potato starch
Steps
- In a bowl, combine the mochiko, gelatin, and sugar.
- Mix together all dry ingredients.
- Pour the hot water into dry ingredients and mix until smooth.
- Spray a 6x6-inch pan with non-stick cooking spray. I used Crisco.
- Pour batter into pan.
- Put 1 cup water in the pot with the trivet.
- Cover with paper towel and aluminum foil and cook on Manual for 35 minutes. 10 minutes NPR.
- Remove from pot and cool completely. I found that putting it in the fridge helped with cutting.
- Cut into pieces with plastic knife or pizza wheel.
- Roll in potato starch. Use a fine mesh strainer to shake off extra starch.
Notes
- Only cook one pan at a time. Make sure it's completely cooled or it won't come out of the pan. Do not bother with parchment paper. It comes out of the pan but the paper is stuck to the mochi.
- 8/20/17 - used ½ c. Sugar and peach jello. Not much flavor. Next time I'll try a different flavor and/or more sugar. Also, cut in smaller cubes next time.
- 9/1/17 - used mango jello and 1 c. sugar.
- 8/27/17 - From Rich Lum on FB - I do shake off the potato starch. I have a fine mesh strainer that I'll put four or five pieces in and give it a side to side motion...most of the potato starch comes off and the mochi isn't sticky.
- You could use any starch but the outcome is the same.
- FB post from Marg Jang 8/28/17:
- Use a PIZZA WHEEL to CUT JELLO MOCHI!
- My final experiment! Yes, a plastic knife works, rather than a metal one, and a ceramic knife works better than plastic, but a pizza wheel is superior.... doesn't stick at all, maybe because you're rolling quickly. Just be sure to dust your fingers with potato starch and Immediately separate the slices or squares as you go so they don't gel together again.
- Edit: I meant to mention that I did this crazy experiment at 5:00 am! Who makes Jello Mochi at that hour.... see what you started Rich Lum?
- Instructions follow......
- IP - BERRY FLAVOR JELLO MOCHI (CUT WITH A PIZZA WHEEL)
- Adapted from: Rich Lum as per Jay Chung
- MJ’s COMMENT: I did another experiment for cutting this sticky delight. This time I used Berry flavor Jello, which is a mixture of raspberry & blackberry - it's not my favorite flavor, but is certainly an interesting color! The original recipe suggests cutting with a plastic knife (not metal), which works okay. Then I tried a ceramic knife, which works better than plastic. This time I tried a pizza wheel and find it the best method yet. The Mochi doesn’t stick to the pizza wheel at all. The trick is to roll quickly and as soon as you make the slice, dust your fingers in potato starch & immediately separate the strips so they don’t gel back together.
- The texture of Jello Mochi is very soft like marshmallows and chewy like fresh gummy bears.... very addictive!
- PREP TIME: 10 min | PRESSURIZE TIME: 3 to 5 min | COOK TIME: 35 min | NPR TIME: 10 min
- EQUIPMENT USED: InstantPot DUO 6qt | trivet with foil-wrapped handles to lengthen | large rubber band to secure paper towel | round silicone mat to cover paper-towel (or use foil) | 6”x6”x2” Wilton brand alum. cake pan | wire whisk | firm silicone spatula for removing set Mochi from pan | pizza wheel | silicone basting brush for dusting off excess potato starch
- YIELD 16 (1”) squares, ¾” high
- INGREDIENTS
- • 1 (3 oz or 85g) box Jello powder (use your favorite flavor)
- • ½ cup White Sugar (NOTE: original recipe calls for 1-cup sugar; it's still sweet enough using ½-cup)
- • 1 cup GLUTINOUS Sweet Rice Flour (E.g. Mochiko by Koda Farms available at Asian Mkts, or Bob's Red Mill Glutinous Sweet Rice Flour available in most supermarkets, or Glutinous Rice Flour from Thailand, bag with green print, available at Asian Mkts or Int’l aisle) NOTE: I used a no-name brand, pre-packaged from Famous Foods, Van, BC)
- • 1 cup hot water
- • ⅓ cup Potato starch for dusting (NOTE: Available at Asian Mkts, or sub using cornstarch or arrowroot powder)
- INSTRUCTIONS
- 1. Oil or spray 6”x6”x2” cake pan; set aside.
- 2. Pour 1 cup cold water into IP inner pot.
- 3. In a medium-size mixing bowl, add Jello powder, sugar & glutinous flour; whisk to mix.
- 4. Add hot water & whisk until combined & smooth.
- 5. Pour into prepared cake pan. Place paper towel over top of pan to absorb excess moisture & secure with a rubber band to prevent paper-towel sinking into Mochi, then cover with a silicone mat (or foil) to prevent condensation dripping onto Mochi.
- 6. Place pan on trivet & lower into IP.
- 7. Lock on IP lid & close pressure/steam valve.
- 8. Press IP: MANUAL - HIGH - +35 Min with 10 Min NPR. Manually release remaining pressure. (NOTE: Manual button=Pressure Cook button on some IP models).
- 9. When pin drops, open IP lid. Turn off & unplug.
- 10. Remove silicone mat, elastic & paper towel; allow to cool elevated on a rack (about 1½ hrs). It may appear a bit jiggly, but becomes firmer as it cools. When cool, dust top with potato starch, cover & place in the fridge until cold (about 3 hrs).
- 11. When cold, the Jello Mochi will still be sticky. Cut around the pan with a ceramic (or plastic) knife dipped in potato starch, then use a stiff silicone (or plastic) spatula dipped in potato starch to help loosen it from the pan. Turn it out onto a wood or plastic cutting board dusted with potato starch.
- 12. Quickly roll the pizza wheel down the middle of the Mochi, dust fingers with potato starch & immediately separate the slices so they don’t re-stick, continue cutting & separating until Mochi is in squares.
- 13. Roll each square in potato starch & brush off excess with a dry silicone basting brush (or a pastry brush).
- 14. Store in an airtight (E.g. clic-clack style) container in the fridge - after 4-days the Jello Mochi still remains soft & chewy as if fresh made.