MOCHI ICE CREAM
Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough. You won't believe how easy it is to make yourself!
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
- Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds.
- Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.
- Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.
- Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
- Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.
- Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.
Nutrition Facts : Calories 70 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MOCHI
Steps:
- 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.
- Drain the soaking water.
- Start boiling water in a pot. *3
- Prepare a bamboo steamer with lining a tightly squeezed wet kitchen cloth on the bottom of the bamboo steamer.
- Place the drained rice over the kitchen cloth making a dent in the centre like a donut shape in order for the steam to evenly and efficiently move around the rice.
- Put the prepared steamer over the boiling water in the pot and steam for 30- 45 min.
- Turn the heat off and empty the steamed rice into a bread machine. *4
- Put the lid on and press "knead" and set for 20 minutes. *5
- Remove the mochi dough onto a tray with generous amount of mochi-toriko (potato starch/cornstarch) dusted.
- Shape into small mochi balls, or into nice round/rectangle/square shapes and slice it 0.4inch (1cm) thick the next day. *6
- Serve with red bean paste, sweet soy bean powder, or with grated daikon and soy sauce. *7
Nutrition Facts : Calories 1027 kcal, Carbohydrate 227 g, Protein 19 g, Fat 2 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 8 g, ServingSize 1 serving
SWEET MOCHI WITH RED BEAN FILLING
Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.
Provided by Tejal Rao
Categories dessert
Time 3h
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
- Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
- Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
- Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams
HOW TO MAKE JAPANESE MOCHI ICE CREAM RECIPE
My Japanese Mochi Ice Cream recipe takes something that looks complex and simplifies it so everyone can enjoy their little balls of ice cream wrapped in sweet rice dough.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 6
Steps:
- 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.
- Store in an airtight container in the freezer for up to 1 week.
EASY MOCHI
A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!
Provided by Katrina
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
- Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
- Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.8 g, Sodium 82.3 mg, Sugar 6.4 g
HOW TO: MAKE MOCHI
Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a fun weekend activity to share with the kids, as you can mould and stuff the rice balls with your favourite paste, before indulging in this bouncy, chewy snack. This time though, you don't have to eat it the traditional way -stuff it into a delicious crisp chewy cookie for extra indulgent fun too. If you're out of corn starch, simply replace it with twice the amount of tapioca starch or flour.
Provided by Asian Food Network
Categories Japanese Food Recipes | Learn To Cook Japanese Food With AFN
Yield Yields 11-12 balls
Number Of Ingredients 6
Steps:
- Prepare mochi mixture. Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
- Steam mochi dough. Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes. Once the mixture is cooked, remove from steamer. Add in the remaining oil and mix well. Leave to cool.
- Knead the mochi. Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle. Knead and stretch until the mixture is smooth and elastic, about 6-8 mins. Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.
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- Cover the bowl with plastic wrap or kitchen towel loosely. Microwave at full power for 2 minutes. Take it out and mix with a wet spatula.
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- Measure the glutinous rice. One rice cooker cup (180 ml) of glutinous rice is 150 grams. You will need 3 rice cooker cups (540 ml, 450 grams).
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- Make the mochi in a large bowl, by mixing the mochiko, powdered sugar, water, and salt. Run all the dry ingredients through a strainer to get rid of any clumps.
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- Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Or put the rice in a bowl and fill it halfway with water. Rinse the rice in a swirling motion and drain most of the water. Repeat 5-6 times until the water runs clear and drain the rice through a strainer. Don’t use a strainer while rinsing the rice since the grains may fall through the holes.
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- Green Tea Extract Mochiko. In an aluminum foil, red bean paste needs to be wrapped and put in the freezer for a minimum of 3 hours. Green tea powder (a form of green tea extract) should be mixed well with sweet rice flour preferably in a ceramic bowl or a microwave friendly dish.
- Sweet Mochiko. If you are interested in preparing sweet mochiko, then you should mix it with water in a bowl which is heat proof. Keep on adding water so that it doesn’t become dry.
- Butter Mochiko. Are you sick of having chocolate mochi? Want to try something new? How about butter mochis! For this you need to make sure that your oven is reheated up to 350 degrees.
- Pumpkin mochiko. Pumpkin mochiko is another alternative if you are tired of the chocolate and plain ones. What you need here is pure pumpkin, a filling of pumpkin pieand condensed milk which is sweetened.
- Mochi cookies. It sound appealing and those of you who want to try it out as a snack should follow this method. First you mix all the ingredients (egg, butter and cream) and leave aside the mochi and matcha powder.
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