How to Cook at dinner Soft Mochi Ice Cream

How to Cook at dinner Soft Mochi Ice Cream Delicious, fresh and tasty.

Soft Mochi Ice Cream. The popular Japanese dessert is easier to make than you think. Imagine your kids smiling faces when they bite into their favorite ice cream inside the soft mochi shell. Mochi Ice Cream is a popular dessert served in some Japanese restaurants in the U.

I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream.

I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.

If it's completely frozen, the ice-cold mochi melts in your mouth.

You can cook Soft Mochi Ice Cream using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Soft Mochi Ice Cream

1. You need of For the mochi:.

2. It’s 50 grams of Shiratamako.

3. You need 100 grams of White sugar.

4. Prepare 100 ml of Water.

5. It’s 1 of Cornstarch (for handling the mochi).

6. You need of For the bean paste ice cream:.

7. Prepare 50 grams of Pureed sweetened bean paste.

8. It’s 50 ml of Heavy cream.

When ready to eat, let the mochi ice cream sit for a few minutes to soften.

Gemma's Pro Chef Tips for Making Mochi Ice Cream.

As I've said, mochi dough is very sticky, so don't be shy about using your cornstarch!

It will help you handle the dough, and any excess will brush off easily once you're ready to assemble the mochi balls.

Soft Mochi Ice Cream step by step

1. Make the ice cream. Whip the heavy cream until it forms soft peaks..

2. Soften the bean paste with a whisk, add to the whipped cream, and mix well. Freeze for at least 2 hours, or until its half-frozen..

3. Spread a generous amount of cornstarch on a large cutting board..

4. Put the shiratamako in a microwave-safe bowl, and stir in water, a little at a time. Add sugar, and continue mixing..

5. Lightly cover with plastic wrap and microwave (600w) for 2 minutes. Take it out, mix, and heat again for 1 more minute..

6. If its light and soft, it's ready. If not, add 1 teaspoon of water and heat for 20 seconds, or until shiny..

7. Roll the dough out on the cutting board covered with cornstarch, to a thickness of 2~3mm. Its hot at first, but it should be easy to handle, so take your time rolling it. After it cools, cut into pieces, and discard the uneven edges..

8. Layer each piece between plastic wrap, and freeze. That way, you can just add ice cream whenever you feel like eating..

9. Lay the dough horizontally. (The photo was a bit unclear, so I drew lines.) Put a spoonful of ice cream in the middle. Dip your finger in water, and wet the part along the lines. Fold over from left to right, and seal the edges firmly..

10. Line up in a flat container, cover tightly with plastic wrap and freeze for 3~4 hours. If you put them in a ziplock bag after theyre frozen, they'll stay soft..

11. You can make all kinds of variations by using different flavors of ice cream..

Mochi is that outer layer sheets in which the ice cream is wrapped.

Replace the Shiratamako flour with any glutinous rice flour if it's not easily available in the market.

Make a note, this flour is gluten-free , and so is the dish.

We are eating MOCHI ICE CREAM from MOCHIDOKI Flavores include: Pumpkin & Cookies, Matcha, Raspberry Crunch, Passion Fruit, Mandarin, Red Bean, Black Sesame,.

Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling formed around an ice cream filling.