Matcha Mochi Ice Cream
User Reviews
5
Matcha Mochi Ice Cream
Description
Matcha Mochi Ice Cream starts by mixing glutinous rice flour with water and sugar, microwaving the mixture in intervals while stirring until it turns translucent and sticks together. The dough is divided into six portions, rolled out into circles dusted with roasted soybean powder or cooked glutinous rice flour to prevent sticking. Pre-portioned matcha ice cream balls are quickly wrapped with the mochi dough and sealed. The assembled mochi ice cream is then frozen for several hours to set firmly.
The chewy and slightly sticky exterior contrasts with the cold creamy ice cream inside. Working quickly to prevent the ice cream from melting is essential during assembly. Once frozen, the dessert can be stored up to three months. To serve, the mochi ice cream is allowed to sit at room temperature briefly to soften the mochi while maintaining a cold center. The combination of earthy matcha and sweet mochi makes this dessert distinctly flavored and texturally appealing.
Ingredients
- 6 matcha ice cream portioned out and frozen, small balls approx 30g each
- 70 g glutinous rice flour mochiko
- 100 g water
- 15 g granulated sugar
- 30 g roasted soy bean powder for dusting, kinako, or cooked glutinous rice flour (koh fun
Instructions
- In a shallow bowl, combine mochiko glutinous rice flour, water, and sugar. Stir to combine. Cover.
- Microwave for 2-3 minutes in 1 minute intervals. Stop and stir the mixture after each minute.
- Mochi dough will be translucent when fully cooked.
- Divide dough into 6 equal portions.
- Use a rolling pin dusted with soy bean powder or cooked glutinous rice flour (koh fun) to roll out and flatten into a round circle.
- Let the dough cool a little bit.
- Remove a pre-portioned scoop of matcha ice cream and place it in the centre of the mochi dough, and quickly pinch the seams together. Remember to work quickly.
- Dust with additional powder and place it right back into the freezer. Repeat with the remainder.
- Freeze until solid, about 4-6 hours.
- To serve, bring to room temperature for about 15 mins.
Notes
- Work quickly when assembling to prevent the ice cream from melting.
- Matcha mochi ice cream can be stored frozen up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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