Banana Cream Pudding Mochi

Demonstrated by: Cheryl Allgood, Patricia McGough, Surena Rodrigues, and Violet Tasaka

Ingredients

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

Instructions

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.

Dinner

Other

Regional

Healthy Recipe Contest 10/1/1997

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