Chocolate Mochi Ice Cream Food

ICE CREAM MOCHI

Steps:

• Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
• In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
• Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
• Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It'll be slightly translucent when the flour is cooked.
• Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
• Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it's about 3/8-inch thick.
• Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
• Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!

CHOCOLATE MOCHI ICE CREAM

Steps:

• Scoop the chocolate ice cream using ice cream scoop about 1/3 cup, then place it into a paper cup. Repeat for remaining 5 paper cups.
• Freeze for about 30 minutes.
• Mix glutinous rice flour with cocoa and powdered sugar in a bowl then add water.
• Wrap the steamer lid with a cloth so the water from steaming doesn't enter the mochi mixture. Steam mochi mixture in a steamer for about 15 minutes.
• When it is done, pour cornstarch into a tray so the mochi won't stick.
• Transfer the mochi into a tray and dust it with cornstarch on top of the mochi and also dust the cornstarch on a rolling pin so the mochi won't stick to it.
• Roll mochi to a thickness of about 2-4 mm with a rolling pin.
• Using a pizza cutter, cut mochi into 6 15cmx15cm square.
• Remove the chocolate ice cream from a paper cup.
• Place ice cream in the center of a mochi dough square. Gather mochi dough together to cover the ice cream completely, pinch the edges together at the base.
• Cut off any excess dough. Then wrap it with cling wrap.
• Repeat with the remaining chocolate ice cream and mochi dough squares.
• Freeze to firm the chocolate mochi ice cream.
• Your chocolate mochi ice cream is done. Take out from the freezer to enjoy it whenever you want.

MOCHI ICE CREAM

Steps:

• Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
• Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds.
• Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.
• Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.
• Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
• Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.
• Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.

CHOCOLATE MOCHI

Steps:

• Preheat over to 350°F. Cream the butter with sugar. Beat in the evaporated milk and coconut milk to the butter/sugar mixture. Beat eggs into the mixture.
• Beat in the rice flour, cocoa powder, baking powder and vanilla. Pour batter into a 9x 11 pan.
• Bake in oven for one hour, until an inserted toothpick comes out clean. Cool completely before serving.

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) 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 1 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.
• 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 the counter and cover the paper with a generous dusting of cornstarch.
• 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 ¼-inch thick (about 12x14-inches). 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 3¾-inch 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. 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.
• Serve and enjoy!

MOCHI ICE CREAM RECIPE

Steps:

• Generously dust a large piece of parchment paper with cornstarch (the dough will be very sticky). Form the dough into a flat disk and place in the center of the parchment.
• Dust the top of the dough generously with cornstarch. Top with another piece of parchment. Roll the dough to about 1/4 inch thickness. Loosen the parchment from both sides of the dough occasionally to apply additional cornstarch as needed to prevent sticking.
• Slide the dough on the parchment paper to a large baking sheet and refrigerate until cool and firm, about 30 minutes.
• Use the plastic to wrap around the mochi ball, twisting tightly at the top to better hold its shape. As each ball is wrapped, immediately return to the freezer until solid.
• When ready to serve, remove the mochi from the plastic and enjoy.