Instant Pot Lilikoi Mochi Recipe (Passion Fruit Mochi) + Oven Method

April 7, 2021Van

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 12

This Lilikoi Mochi recipe is inspired by the Lilikoi Mochi you can get from Two Ladies Kitchen in Hilo, Hawaii (274 Kilauea Ave, Hilo, HI 96720) they are famous in Hawaii for having a unique selection of mochi and manju – be sure to check them out the next time you’re in Hilo. Lilikoi (Passion Fruit) is one of my favorite flavors and this recipe is super simple to make, I use an Instant Pot to steam the mochi and it comes out bouncy, soft and chewy – if you don’t have an Instant Pot, I do have oven instructions, but the Instant Pot method is superior because the mochi turns out softer.

Instant Pot Lilikoi Mochi Recipe (Passion Fruit Mochi) + Oven Method

A delicious way to enjoy Lilikoi Mochi, cut them into small squares and enjoy with ice cream. I used Magnolia’s Ube & Red Bean Ice Cream. Instant Pot Lilikoi Mochi Recipe (Passion Fruit Mochi) + Oven Method

Instant Pot Lilikoi Mochi Recipe (Passion Fruit Mochi) + Oven Method

April 7, 2021 Van

Prep time: 5 minutes
Cook time: 40 minutes

Serves: 12

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Ingredients

1¼ Cup Mochiko (Sweet Rice Flour)
1½ Cup Lilikoi / Passionfruit Juice
½ Cup Granulated Sugar
½ Teaspoon Vegetable Oil
¼ Cup Potato Starch, for dusting (you can substitute with cornstarch)
7 inch round Cake Pan

Method

1)
In a large bowl, add 1¼ Cup Mochiko, ½ Cup Granulated Sugar, 1½ Cup Lilikoi Juice, ½ Teaspoon Vegetable Oil. Stir very well with a whisk until it’s completely smooth.

*Optional: you can add 1 drop of Orange food gel if you’d like the mochi to have a more vibrant color
2)
Line the bottom of the pan with parchment paper, brush a light coating of oil on the sides and the parchment paper. Pour the mochi batter into the pan. Place a paper towel on top of the pan, then wrap the pan with foil. The paper towel helps absorb the steam to help avoid condensation on the mochi.
3)
Pour 1½ Cups of Water into the Instant Pot, place the sling or trivet into the pot & place the pan on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 40 Minutes When the timer is up, wait 10 minutes before switching the knob to venting, once the pin drops, open the lid. Lift out the pan and remove the foil. Let the mochi cool completely before removing it from the pan (about 2-3 hours).

*OVEN Method: Pre-heat oven to 275°F. You can use a 7 inch cake pan or 8×8 in pan. Line the bottom of the pan with parchment paper, brush a light coating of oil on the sides and the parchment paper. Cover the pan well with foil and bake on the middle rack for about 45 Minutes, the top should be set when it’s done. Let mochi cool completely before removing it from the pan (about 2-3 hours).
4)
Generously dust the cutting board with potato starch. Run a pairing knife around the pan, peel it away from the pan and place onto the cutting board, remove the parchment paper. Dust the top of the mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, cut into rectangular or square pieces, coat all the pieces in starch to make them easier to handle. Place the mochi pieces into a large mesh strainer and shake to help remove the excess starch. Store in a sealed container, at cool room temp they will stay good for about 2 days. Enjoy!