GIANT MOCHI ICE CREAM RECIPE BY TASTY
This colossal combination of chewy Japanese mochi and creamy ice cream provides a double dose of matcha goodness. The mochi outside is made with glutinous rice flour and matcha powder, while the homemade ice cream center is also flavored with - you guessed it - even more matcha. Green tea lovers, rejoice!
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
- Mix well with using a wooden spatula.
- Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
- Mix the mochi mixture and place on top of the starch.
- Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
- Lay mochi over the plastic-lined bowl.
- Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
- Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
- Freeze at least 6 hours or overnight.
- Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
- Garnish with extra matcha on top, if you please.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 62 grams, Fat 30 grams, Fiber 0 grams, Protein 7 grams, Sugar 42 grams
ICE CREAM MOCHI
What is better than enjoying a scoop of Ice Cream on a hot summer day? Well, that would be enjoying Ice Cream Mochi on a hot Summer day! These Ice Cream Mochi will be the next viral hit in the food industry for sure!
Provided by Amy T.
Categories Dessert
Time 50m
Yield 12 Mochi, 12 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 3, Cholesterol 19.4, Sodium 39.5, Carbohydrate 32.8, Fiber 1, Sugar 15.9, Protein 2.8
ICE CREAM MOCHI RECIPE BY TASTY
Here's what you need: water, shiratamako flour, shiratamako flour, matcha powder, ice cream
Provided by Lauren Lee
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 349 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
MOCHI ICE CREAM!
Make and share this Mochi Ice Cream! recipe from Food.com.
Provided by tunasushi
Categories Frozen Desserts
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bowl, combine glutinous rice flour and water. Mix well to paste, then add sugar and mix till dissolved.
- Cover with plastic wrap and microwave for 2 minutes It will be half cooked. Remove and stir well while it is hot.
- Cover and return to microwave for 30 sec. Stir well.
- Place plastic wrap over a chopping board. Flour generously with corn flour (you must do this!).
- Wait for dough to cool down. Divide dough into 10 pieces.
- Flatten it with your palm. Wrap the dough round ice cream and refreeze it in an air tight container.
Nutrition Facts : Calories 192.6, Fat 7.4, SaturatedFat 4.5, Cholesterol 29, Sodium 53.4, Carbohydrate 28.6, Fiber 0.7, Sugar 19, Protein 2.9
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