Strawberry Daifuku Mochi Recipe By Tasty

GIANT MOCHI ICE CREAM RECIPE BY TASTY

Steps:

• Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
• Mix well with using a wooden spatula.
• Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
• Mix the mochi mixture and place on top of the starch.
• Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
• Lay mochi over the plastic-lined bowl.
• Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
• Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
• Freeze at least 6 hours or overnight.
• Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
• Garnish with extra matcha on top, if you please.
• Enjoy!

RED BEAN DAIFUKU MOCHI RECIPE BY TASTY

Steps:

• Make the red bean paste: Rinze the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
• Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
• Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
• Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
• Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
• Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
• Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth. Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
• Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
• Use a sieve to generously dust a clean surface with cornstarch.
• Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 3-inch squares.
• Assemble the mochi: Place a square of mochi dough in your palm. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and filling.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

ICE CREAM MOCHI RECIPE BY TASTY

Steps:

• Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
• Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
• Dust a clean working surface generously with a sieve using cornstarch or potato starch.
• Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
• Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
• Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
• Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
• Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
• Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
• Enjoy!