My beloved matter with Mochi ( pronounced moh chee ) began a match years ago when a supporter from Laos brought mochi ice cream to a dinner party. I loved the soft and chewy texture and the size and shape of this bite sized treat. Since then, I ’ ve noticed as mochi has made major gains in popularity in the US and I see it in the deep-freeze section of every grocery store store I enter .
My kids have besides become big fans of mochi ice cream as we ’ ve been purchasing large packs from Costco and having them nightly for dessert. But, arsenic much as I love the my/mo assortment pack, I decided it was time to try my hand at the homemade version. And, as predicted, I ’ ll never go binding !
Reading: Mochi Ice Cream
Some people recommend making mochi rice cakes flush sweeter with a 2:1 ratio of boodle to flour. For that approach, check out this recipe .
What is mochi?
Mochi is a sweet rice patty that is found in many unlike dulcet or savory varieties in japanese cuisine. During the japanese New Year, there is a tradition called Mochitsuki, which is the more arduous serve of steaming the sweet gluey rice and then pounding it to make mochi ( small gluey rice cakes ). I loved this television showing the summons of Mochitsuki .
This recipe is a childlike version of mochi is made by microwaving or oven steaming the gluey rice flour to form these little rice cakes .
Why we love to make our own Mochi Ice Cream:
- EASY! It may sound intimidating, but I’m here to tell you this recipe is so EASY! Pick up your favorite ice cream and order sweet rice flour (amazon will ship it right to your door for $7) and the other 5 ingredients are pantry staples. Plus, it takes 3 minutes to cook and just about 25 minutes to prepare.
- Customize it. I love all the customizations you can do to this recipe (see flavor ideas below). I added peanut butter to my most recent batch of dough and it was amazing.
Know before you go:
Mochi is very sticky! You will want to have cornstarch, potato starch, or tapioca flour on hand to help manage the stickiness. You ’ ll besides want to have some water in a cup to dip your spatula in and be ready to soak everything in water when you are finished. This will help make easy cleaning .
Dough Cutter: Choose a cookie or biscuit cutter that is about an edge bigger than the frost cream scoop. It ’ sulfur crucial to have a set of boodle that is just big enough to surround the methamphetamine cream but not SO big that you have air pockets or excess dough hanging off. I ’ ve even used the hat of my cornstarch container because it was just the good size. If you do have extra boodle, be sure to cut it away when you add the internal-combustion engine cream as it will taste hard and chewy once it ’ mho frozen .
Cooking the mochi dough: I have found the microwave to be fast, easy, and effective. however, traditional mochi is steamed. If you ’ d like to steam the boodle rather, steam it for for 15 minutes, stir it and steam for 5 more minutes or until the boodle takes on a slenderly glazed shininess .
Ingredients in Mochi:
- Glutinous rice flour (sweet rice flour- I used Mochiko but you can also use shiratamako). Regular flour will not work for this recipe!
- Water
- Sugar
- Powdered sugar
- Cornstarch (or potato starch) – to help with the stickiness of the dough.
How to Make Mochi:
1. Freeze ice cream balls: Place a musical composition of parchment newspaper on a cookie sheet. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them on the parchment paper. Be sure to pack the ice cream tightly in the scooper, leaving a flat border on the ice cream so that it will sit flatcar on your cookie sheet. freeze for 1 hour .
2. Make mochi: Combine flour, sugar, and powdered boodle in a microwave safe bowl. Add water and stir well, until legato. Cover the bowl with plastic wrap and microwave mochi dough for 1 hour. Wet your spatula to prevent stay and use your spatula to repeatedly fold the mix. Cover, and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly glazed and if it doesn ’ triiodothyronine, microwave for 30 more seconds .
4. Roll mochi dough into rectangle: Place a patch of parchment newspaper on the counter and scatter it with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment newspaper ( keep in heed that it will be identical hot thus be careful not to touch it ). Dust the top of the dough ball with cornstarch. Use a rolling bowling pin to roll the mochi dough into a boastfully rectangle, about ¼ inch chummy. If the boodle sticks at all while rolling, continue to dust the clear with cornstarch to prevent sticking. Place the parchment wallpaper with the rolled out dough on it, onto the cookie sheet and refrigerate for 30 minutes .
5. Fill mochi with ice cream: Remove the dough from the electric refrigerator and use a cycle biscuit cutter ( about 3 inches ) to cut circles in the boodle. Your circles need to be big enough to pinch the boodle around the ice cream. Pick up one circle of boodle and lightly brush off the cornstarch from the clear ( I like to use a dry pastry brush to do this ). Working with one scoop of ice cream at a fourth dimension, ( keep the rest in the deep-freeze so they don ’ metric ton melt ), place one frost 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 credit card envelop bringing the corners of the fictile wind to the center and twisting it tightly at the top .
6. Freeze : home mochi back in the deep-freeze with the rolled formative wrap side down. Continue with remaining dough and internal-combustion engine cream. Freeze mochi internal-combustion engine cream for at least 1 hour before eat. Once it ’ second frozen, store it wrapped in the plastic wrapping and in a deep-freeze safe pocket or container in the deep-freeze for up to 3 months. Allow the dough to thaw slightly before eating.
Recipe Variations:
- Vary the ice cream flavors: any flavor ice cream or sorbet will work!
- Swap the filling: instead of ice cream you could fill the center with nutella, chocolate, fresh cut strawberries, peanut butter, or traditional red bean paste (anko).
- Flavor the dough:
- Peanut butter: Mix in 2 Tablespoons of peanut butter right after the dough has steamed in the microwave.
- Chocolate/Cocoa Powder: Mix in 1 teaspoon cocoa powder before cooking.
- Matcha: Mix in 1 teaspoon matcha (green tea powder).
- Vanilla: Add one teaspoons of vanilla extract to dough before cooking.
- Coconut: Add 1 Tablespoon coconut milk to the dough before cooking
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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!
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Pin
Rate
author
Course
Dessert
Cuisine
Japanese
Servings
12
Calories
70
Prep
25
mins
Cook
3
mins
Total
2
hrs
30
mins
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Ingredients
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▢
1 cup gluey rice flour ( Sweet rice flour, I recommend shiratamako or mochiko
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¼ cup carbohydrate
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2 Tablespoons powdered sugar
Read more: How to refill your lighter
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1 cup water
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food color , optional, to change the color of the dough
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cornstarch , or potato starch ( for dusting and rolling )
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Ice cream , your darling kind
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Notes
Variations:
- Vary the ice cream flavors: any flavor ice cream or sorbet will work!
- Swap the filling: instead of ice cream you could fill the center with nutella, chocolate, fresh cut strawberries, peanut butter, or traditional red bean paste (anko).
- Flavor the dough:
- Peanut butter: Mix in 2 Tablespoons of peanut butter right after the dough has steamed in the microwave.
- Chocolate/Cocoa Powder: Mix in 1 teaspoon cocoa powder before cooking.
- Matcha: Mix in 1 teaspoon matcha (green tea powder).
- Vanilla: Add one teaspoons of vanilla extract to dough before cooking.
- Coconut: Add 1 Tablespoon coconut milk to the dough before cooking
Nutrition
Calories:
70
kcal
Carbohydrates:
16
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
1
mg
Potassium:
10
mg
Fiber:
1
g
Sugar:
5
g
Calcium:
1
mg
Iron:
1
mg
Did You Make This Recipe ? Tag @ TastesBetterFromScratch on Instagram with # TastesBetterFromScratch [email protected] Check out my webstory !
HAVE YOU TRIED THIS RECIPE?!
Read more: How to refill your lighter
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