Ingredients for Apricot Mochi
- 1 1/2 cups Mochiko sweet rice flour
- 3/4 cup apricot gelatin (Jello brand)
- 3/4 cup apricot nectar
- 1/2 cup water
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup chopped apricots
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How to Make Apricot Mochi
- In a medium bowl, gently combine the glutinous rice flour, sugar, and salt.
- Gradually whisk in the water until a smooth batter forms. Let the batter rest for 15 minutes.
- Meanwhile, prepare the apricot filling: Combine chopped apricots, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the apricots soften and the mixture thickens slightly (about 5-7 minutes). Set aside to cool.
- Lightly grease a baking sheet or parchment paper.
- Bring a large pot of water to a boil. Place the mochi batter in a ziplock bag and carefully snip a small corner.
- Pipe small portions of the mochi batter onto the prepared baking sheet, leaving space between each mochi.
- Place a spoonful of the cooled apricot filling in the center of each mochi ball.
- Carefully fold the mochi batter around the filling to enclose it completely.
- Steam the mochi for approximately 15-20 minutes, or until cooked through and translucent. (Test by piercing with a toothpick; it should come out clean.)
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1208g
Fat
10g
Carbs
257g
