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Best Way to Make Mochi Ice-cream at Home

Mochi ice cream is a delicacy made from Japanese sweet glutinous rice flour with an ice cream filling.

The ice cream flavors the pastry while the mochi adds sweetness and texture. When making mochi, it is sprinkled with cornstarch, potato starch, or extra rice flour to keep it from sticking while being rolled, cut, and shaped.

Frances Hashimoto, one of Little Tokyo's most influential business leaders, who fought to preserve the neighborhood's Japanese cultural traditions and invented the popular fusion dessert known as mochi ice cream after her husband came up with an idea to wrap ice cream in a rice cake. She expanded the idea and incorporated it as a product for marketing.

The research and development took more than a decade to evolve into mass production due to the complex interaction of the ingredients. It took a lot of trial and error to successfully pull the delicate mochi dough over the ice. Experts in construction and microbiology were used to make mochi ice cream at home.

Classic ice cream flavors like vanilla, chocolate, and strawberry are commonly used.

Ingredients of Mochi Ice-cream 

  • 1 pint of ice cream with green tea 

  • 3/4 cup sweet glutinous rice flour 

  • 1/4 cup of sugar 

  • 2 teaspoons of matcha powder 

  • 3/4 cup of water 

  • Potato starch, cornflour or extra rice flour (for dusting)

Instructions on How to Make Mochi Ice-cream at Home

1. Collect the ingredients.

2. Line a mini muffin tin with plastic wrap. Using a small ice cream scoop, 

3. spread the ice cream with green tea over the wells in the muffin tin. Freeze again until the ice is firm. If you don't have a mini muffin tin, you can also use an empty egg carton lined with plastic wrap to keep the shape of the ice cream balls.

4. In a microwave-safe bowl, combine the rice flour, sugar, and matcha powder. Add the water and beat to combine.

Cover the bowl with plastic wrap and microwave for 1 minute. Stir, recover and microwave for 1 more minute. Stir again, cover and microwave for at least 30 seconds or up to 1 1/2 minutes more until the mochi dough is thick and sticky.

5. Lightly dust your work surface and rolling pin with cornstarch, potato starch or extra sweet glutinous rice flour. Roll out mochi to a thickness of about 1/4 inch. (Apply extra starch or flour if necessary to prevent sticking.)
Place them on a baking tray and refrigerate for about 15 minutes until cool and firm.

6. Use a round cookie cutter to cut the mochi into circles.

7. Place each circle on a separate piece of plastic wrap.

8. Place a scoop of ice on top of each mochi circle. Wrap the mochi quickly around the ice and squeeze to seal. Use the plastic wrap to tie everything together tightly.

9. Once each ball is packed, quickly return the balls to the freezer until they are firm.

It helps to do this process near the freezer and work in small batches. Otherwise, the ice balls will start to soften, making it very difficult to wrap the mochi around the balls.

If you are ready to serve, unpack the plastic and enjoy.

Note: If you are freezing ice overnight, use a 1.5 tbsp ladle. Pack the cookie spoon tightly with ice, then smooth the spoon. I thought this was the perfect amount of ice. When I tried an unpacked scoop, there was not enough ice filling. When I picked it up and didn't level the shovel, it was too much ice to wrap. Try it an see, you will love it.

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