Japanese mochi ice cream 餅アイス
User Reviews
4.6
Japanese mochi ice cream 餅アイス
Description
Japanese mochi ice cream begins by preparing small ice cream scoops frozen solid. The mochi dough uses shiratamako, a glutinous rice flour, mixed with sugar and water then cooked briefly in a microwave. After cooking, the sticky dough is dusted with potato starch (or cornstarch) to avoid sticking to surfaces and fingers, then rolled out thin. Circular sheets are cut from the dough and wrapped around the frozen ice cream balls, sealing them to create bite-sized mochi ice cream treats.
The chewy, elastic mochi layer complements the creamy and cold ice cream, providing a pleasant contrast in texture and temperature. Various ice cream flavors are compatible, allowing customization. This dessert is a unique fusion of traditional mochi preparation and frozen treats, enjoyed as a snack or dessert.
Shiratamako is preferred for the dough's soft texture; however, mochiko or glutinous rice flour can be used as substitutes with possibly different texture outcomes. Keeping the scooped ice cream frozen throughout the wrapping process prevents melting or softness.
Ingredients
- 90 g shiratamako
- 180 ml water
- 50 g caster sugar
- 80 g potato starch or corn starch, aka Katakuriko
- 300 g Ice cream of your choice
Instructions
- Scoop ice cream about 30g each with an ice cream/cookie dough scooper into an aluminium foil-layered small muffin tin and keep them in the freezer until its ready to wrap with mochi
Making mochi sheets
- Place Shiratamako, sugar, and water into a microwave safe bowl and stir them thoroughly.
- Loosely wrap the bowl with cling wrap and microwave the mixture on 600w for 2 minutes.
- Take out the bowl and stir the mixture with a spatula and place the cling wrap again and microwave on the same setting for 1 and half minutes.
- Transfer the cooked mochi to a prepared work surface generously dusted with Katakuriko (potato starch).
- Dust more Katakuriko (potato starch) over the mochi in order to prevent the mochi sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll thinly with a rolling pin.
- Cut out the mochi into round shapes using a round cookie cutter about 9cm(3.54inch) in diameter. It should make about 10 round mochi sheets.
- Place some cling wrap on a kitchen bench or a work surface and place a round mochi sheet then lay another layer of cling wrap on top and another mochi sheet. Repeat the process for all mochi sheets.
- Refrigerate the mochi sheets to allow it to cool down completely for at least 30 minutes.
Wrapping ice cream with mochi sheets
- Take the mochi sheets out of the fridge. Place one mochi sheet with a cling wrap underneath on a kitchen bench or a work surface.
- Dust the excess katakuriko (potato starch) off the mochi sheet with a pastry brush.
- Place one ice cream scoop on top of the mochi sheet. Lift up the mochi sheet to bring to the top and pinch them all together to seal the mochi sheet.
- Wrap whole mochi ice cream with the cling wrap and twist them at the top and put it back in the freezer. Repeat the same process for the remaining.
- Let the ice cream freeze again for a few hours.
- Leave the Japanese mochi ice cream for a few minutes at room temperature before eating in order to let the mochi sheets soften.
Notes
- Use shiratamako flour for authentic mochi texture; mochiko or glutinous rice flour can be substituted but alter chewiness.
- Keep ice cream scoops frozen until immediately before wrapping to prevent melting.
- Potato starch dusting prevents mochi from sticking during rolling and shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 7mg | 0% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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