Creamy Mochi Recipes

HOW TO MAKE JAPANESE MOCHI ICE CREAM RECIPE

Steps:

• Line a small tray with parchment paper.
• With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.
• In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.
• Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.
• Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).
• Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it's evenly throughout the dough.
• Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).
• With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.
• Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.
• Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.
• Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.
• Pick up one circle of dough and brush off the excess cornstarch from both sides.
• Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.
• Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright. Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.
• When ready to eat, remove from the freezer and let sit for a few minutes to let soften.
• Store in an airtight container in the freezer for up to 1 week.

ICE CREAM MOCHI RECIPE BY TASTY

Steps:

• Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
• Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
• Dust a clean working surface generously with a sieve using cornstarch or potato starch.
• Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
• Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
• Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
• Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
• Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
• Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
• Enjoy!