GREEN TEA MOCHI ICE CREAM
I've had mochi many times in restaurants and have always been fascinated by its unique combination of taste and texture; but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 4h35m
Yield 10
Number Of Ingredients 7
Steps:
- Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
- Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
- Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
- Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
- Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
- Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
- Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 14.6 g, Cholesterol 9.2 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 32.8 mg, Sugar 7 g
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
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
HOW TO: MAKE MOCHI
Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a fun weekend activity to share with the kids, as you can mould and stuff the rice balls with your favourite paste, before indulging in this bouncy, chewy snack. This time though, you don't have to eat it the traditional way -stuff it into a delicious crisp chewy cookie for extra indulgent fun too. If you're out of corn starch, simply replace it with twice the amount of tapioca starch or flour.
Provided by Asian Food Network
Categories Japanese Food Recipes | Learn To Cook Japanese Food With AFN
Yield Yields 11-12 balls
Number Of Ingredients 6
Steps:
- Prepare mochi mixture. Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
- Steam mochi dough. Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes. Once the mixture is cooked, remove from steamer. Add in the remaining oil and mix well. Leave to cool.
- Knead the mochi. Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle. Knead and stretch until the mixture is smooth and elastic, about 6-8 mins. Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.
HOW TO MAKE JAPANESE MOCHI ICE CREAM RECIPE
My Japanese Mochi Ice Cream recipe takes something that looks complex and simplifies it so everyone can enjoy their little balls of ice cream wrapped in sweet rice dough.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 6
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.
MOCHI ICE CREAM
Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough. You won't believe how easy it is to make yourself!
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MOCHI ICE CREAM RECIPE
Turn your regular vanilla ice cream into something equally decadent, with added chew and bite, with this mochi ice cream recipe!
Provided by Noah
Categories Ice Cream
Time 53m
Yield 12
Number Of Ingredients 6
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!
Nutrition Facts : Calories 986.00kcal, Carbohydrate 248.00g, Cholesterol 7.00mg, Fat 2.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 1.00g, ServingSize 12.00pieces, Sodium 17.00mg, Sugar 236.00g, UnsaturatedFat 1.00g
MOCHI ICE CREAM
Practice makes perfect! Don't be put off if your mochi are not perfect the first time around, these Japanese treats take time to master. Stick with it and before you know it you will be folding up your mochi like a pro. Plus, they will be delicious no matter what they look like.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 mochi ice creams
Number Of Ingredients 6
Steps:
- Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
- Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
- Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
- Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
- Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 29 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 20 mg, Sugar 9 g, Fat 3 g, ServingSize 12 mochi (12 servings), UnsaturatedFat 0 g
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- Gather all the ingredients. Equipment you will need: 12 aluminum/silicone cupcake liners, a cookie dough scoop (smaller than an ice cream scooper), a rolling pin, and a 3.5 inch (9 cm) cookie cutter or a round bowl/glass cup.
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- Mochi Ice Cream Tapas. A popular way to eat Mochi Ice Cream is by cutting them in half and serving them on a plate like tapas. This makes it easy to bite into and can be finished within just a bite or two.
- Eat It Whole. This is the classic way to eat Mochi Ice Cream. The outer rice flour dough makes it easy to hold and it’s small enough to eat in just a few bites.
- Mochi Ice Cream Shake. Like milkshakes? Use Mochi Ice Cream to make a brand new kind of ice cream shake! The texture from the rice flour will add a unique consistency, and the ice cream will give it a lot of flavor.
- Mochi Ice Cream Cookie Sandwich. Sometimes ice cream is better with a cookie. If you’re craving a cookie too, then try cutting your Mochi Ice Cream in have and then sticking one or two (depending on how big your cookie is) between two cookies and press together.
- Mochi Ice Cream Float. If you like drinking your desserts, try adding some Mochi Ice Cream to your soda. All you need to do is cut the Mochi in half and then stick a couple in your drink to create a float.
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- Place a baking sheet lined with parchment or waxed paper in the freezer for 15 minutes, and the mochi in the freezer for about 10 minutes, to chill before forming mochi ice cream.
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- Using the ice cream scooper, place a scoop of ice cream in each cupcake liner. The ice cream melts quickly, so immediately place the cupcake holders in the freezer for a few hours or until the ice cream scoops are completely frozen.
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- In a blender, combine the strawberries with the jam and pulse until smooth, about 2 minutes; you should have 1/2 cup.
- Using a damp cloth, wipe down a large work surface. Stretch a 14-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap. Dust a large rimmed baking sheet with cornstarch.
- In a large microwave-safe bowl, mix the rice flour with the water, sugar, strawberry puree and salt. Cover the bowl tightly with plastic wrap. Microwave the mochi mixture at high power for 2 minutes, until the batter starts to thicken at the edges. Remove the plastic wrap and, using a rubber spatula, stir the mixture until it is mostly smooth; a few small lumps are OK. Cover the bowl with the plastic wrap and microwave at high power for another 2 minutes; the dough should be stiff and sticky. Using a rubber spatula, stir the dough quickly and vigorously until smooth, about 30 seconds.
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- Scoop the ice cream using a pair of spoons into the muffin tin. Each ice cream ball should be about the size of a small of a gum ball. It doesn't need to be a perfect ball. Place the tray into the freezer while you make the mochi.
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- Bota Mochi (Ohagi) Bota mochi is like a daifuku turned inside out, where the mochi ball is on the inside and the filling, such as red bean paste, is coated on the outside.
- Kinako Mochi (Abekawa Mochi) This type of mochi is sprinkled in kinako (soybean powder) and sugar, and is the best when the mochi is freshly made and warm (also known as abekawa mochi).
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- Hanabira Mochi. With hanabira translating to “flower petal,” this mochi is in the shape of a flower petal. Usually, a thin layer of translucent white mochi surrounds a red bean and burdock root filling, whose pink color you can see peeking through the mochi.
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