How to Make Ice Cream Mochi Fast & Traditional
Mochi is so good knowing how to make it can only make your life more fulfilled. Also later on your stomach will be more full too.
75- 10,000 Calories
How to Make Ice Cream Mochi Fast & Traditional
Fast Ice Cream Mochi
- 1 ½ Cups Ice Cream
- 1 Cup Sweet Glutinous Rice Flour
- 1/4 Cup Granulated Sugar
- 1 Cup Water
- A Few Drops of Food Coloring (optional)
- Cornstarch For Dusting
- Bowl
- Whisk
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- HJF Apron: http://bit.ly/2Ez9Cz0
Instructions:
1. Line a small tray with parchment paper.
2. With a small ice cream scoop or spoon, scoop out eight 2 tablespoon-sized scoops of ice cream onto the prepared and place in the freezer.
3. In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.
4. Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for one minute.
5. Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).
6. Cover and microwave for another 30 seconds. It will now be a sticky dough. Add food dye and stir to incorporate.
7. Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch.
8. With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.
9. Roll the dough into a rectangle no less than 1/4 inch thick. Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.
10. Once the dough is rolled out, place on the parchment paper and put into refrigerator to set for 30 minutes.
11. Once the dough has set, cut circles of dough with round cutter.
12. Pick up one circle of dough and brush off the excess cornstarch from both sides.
13. 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.
14. Wrap the mochi in cling wrap and place seam side down back in the freezer to set. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.
15. When ready to eat, remove from the freezer and let sit for a few minutes to let soften.
Nutritional Facts:
Serving Size: 1 Calories:1027 Fat: 121 Saturated Fat: 2 Unsaturated
Fat: 1 Trans Fat: 0 Carbohydrates: 227 Sugar: 40 Sodium: 19 Fiber: 8 Protein: 19 Cholesterol: 98
Traditional Ice Cream Mochi Recipe
Make the same recipe with a few more pieces of equipment, few different ingredients, and a bunch more time. Though nothing better than learning how to make our favorite sweet treat the way they've made it since the beginning.
- 1 ½ Cups Ice Cream
- 3 Cups Sweet Glutinous Rice
- A Few Drops of Food Coloring (optional)
- Cornstarch for Dusting
- Japanese Kine
- Stand Mixer
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- HJF Apron: http://bit.ly/2Ez9Cz0
INSTRUCTIONS:
- Wash the rice gently under running water, changing and draining the water a few times.
- Soak the rice in the large bowl with plenty water overnight.
- Mold ice cream into a large ball shape and freeze. Set up the steamer
- Drain the soaking water.
- In a glass bowl lined with a wet kitchen cloth on the bottom place rice into wet towel. twist top to "close"
- Place into steamer and cook for 20 mins or until fully cooked.
- once cooked place into kine and commence the pounding. after several minutes the dough will begin to form, add desired food coloring and Continue the pounding until a smooth consistency is achieved. Spread out onto a parchment lined paper dusted with potato starch.
- Allow to rest so that the dough is easier to stretch into the desired round shape.
- Place frozen ice cream into the center of the dough, stretch the dough over the top to cover. Turn entire Mochi ball over on to the seamed side and place on plastic wrap. Cover and place into the freezer for at least 2 hours.
- To eat, remove from freezer and allow to thaw slightly for a few minutes.
Nutritional Facts:
Serving Size: 1 Calories: 2501 Fat: 129 Saturated Fat: 60 Unsaturated
Fat: 1 Trans Fat: 0 Carbohydrates: 130 Sugar: 17 Sodium: 4466 Fiber: 18 Protein: 176 Cholesterol: 558
