Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese mochi ice cream. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Japanese Mochi Ice Cream is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Japanese Mochi Ice Cream is something that I’ve loved my entire life. They’re nice and they look fantastic.
Yukimi Daifuku is a commercial Mochi ice cream The famous Japanese mochi ice cream that you can purchase in Japan is Lotte brand "Yukimi Daifuku". So popular in japan and still the best selling ice cream. Sweet red bean paste is the usual filling for Daifuku. Mochi is made with glutinous rice, which is turned into flour and eventually into a rice cake.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook japanese mochi ice cream using 6 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Mochi Ice Cream:
- Take 1 1/2 cups (8oz/225g) vanilla ice cream
- Prepare 1 cup (5½oz/160g) sweet glutinous rice flour
- Prepare 1/4 cup (2oz/57g) granulated sugar
- Take 1 cup (8oz/225ml) water
- Get A few drops of red food colouring (optional)
- Take Cornstarch for dusting (or potato starch)
Mochi is a Japanese sticky rice dough. It's eaten year-round but is extra popular around the New Year because it's a symbol of good fortune. Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto.
Instructions to make Japanese Mochi Ice Cream:
- 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.
Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto. 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. Mochi Ice Cream is a popular dessert served in some Japanese restaurants in the U.
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