In observance of Thanksgiving Day, our offices will be closed on Thursday, Nov. 22, 2018. Banana Cream Pudding Mochi
- 1 cup mochiko (glutinous rice flour)
- 1/2 cup sugar
- 2 tablespoons instant banana cream pudding and pie filling*
- 1 cup water
- 1 teaspoon vanilla
- 1/2 cup kinako (soy bean powder) or cornstarch
Banana Cream Pudding Mochi
Demonstrated by: Cheryl Allgood, Patricia McGough, Surena Rodrigues, and Violet Tasaka.
Healthy Recipe Contest - October 1, 1997.
Ingredients:
Directions:
Spray a microwave tube pan with vegetable spray. In a medium bowl, combine all ingredients, except kinako. Mix well. Pour into prepared pan; cover with plastic wrap. Rotating pan several times during cooking, microwave at high power for 5 minutes. Immediately remove plastic wrap and cool. Pull mochi from sides of pan and invert onto a board dusted with kinako. Cut into 1/2-inch pieces. Coat each piece with kinako. Makes 32 pieces.
*If using sugar-free instant banana cream pudding and pie filling, use only 1 tablespoon.
