Apricot Mochi (or any flavor combination you like)

Fast and easy fruity favorite

Servings: about 1 dozen

• 1 box mochiko (l lb.)
• 1 box Apricot Jello (6 oz.)
• 2 ½ cups sugar
• 1 can (12 oz.) Apricot Nectar
• 1 ½ cups water
Note: Strawberry jello with guava nectar is another great flavor combination

1. Mix mochiko, jello and sugar in a bowl
2. Spray “Pam” on sides and bottom of a 9 x12 inch glass baking dish or pan
3. Pour mixture into dish
4. Cover with foil and bake 55 minutes in 350 degree oven
5. Remove from oven and leave foil on for 15 minutes
6. Remove foil and leave overnight uncovered
Note: It works great to turn oven off and leave covered overnight. Experiment with your pan and oven to see what is best.
7. When cool, sprinkle and smooth on the top mochiko (or katakuriko-Japanese potato starch or shinko-rice flour)
8. Remove from pan onto mochiko covered board
9. Cut into desired shapes making sure to dust knife or cutter with mochiko
10. Dust cut edges of mochi with mochiko too to prevent sticking