Homemade mochi ice cream
Japanese mochi is really easy to make at home because you can find ingredients in the store. You need a lot of cornstarch because the dough sticks to anything and you want it to hold shape. Then you scoop our ice cream into the dough so the ice cream should be frozen before it goes into the mochi dough. In Japan, mochi is a winter treat, preparing it during hot summer days can be a challenge. You can use different ice cream flavors and food dyers to change the color of mochi.
You can cover the cookie scoop with cornstarch to create a nice, round shape and have machie of equal sizes. The more starch you use, the easier it will be do work with the dough. Generously dust everything with starch before working with the dough.
Take a small bowl or a cookie cutter to cut out mochi into same-size round shape. Round is better than a square because it seals the filling inside the mochi and you will avoid a lot of stress while eating mochi. If it’s really hot outside when you prepare mochi, put on latex gloves to isolate the heat from your hands from ice cream and to prevent the dough from sticking to you.
Homemade mochi ice cream
This is a sweet treat with creamy red bean paste that came to us from Japan. This recipe is an adaptation of a traditional recipe that is served with ice cream and chewy and creamy mochi dough. You can use any ice cream you like or mix and match them to suit your taste. Here we will use the traditional Japanese red bean paste.
- 150 g ice cream
- 70 g rice flour
- 125 ml cold water
- 4 g salt
- 16 g sugar
- 8 g green powder matcha
- 8 g cornstarch
Take egg carton and remove the top half of it. Place plastic wrap on the bottom, make sure everything is covered and put 10 cups on it. Scoop 10 ice creams spoon into the cups and cover them with a wrap. Put it into the freezer for 2 or more hours.
Take a bowl and mix salt, flour and water together. Add sugar, mix everything until the mixture is very smooth. Add green tea powder, mix everything together. Take the bowl with the mixture and cover it with the plastic wrap. Put in a microwave for 1-2 minutes. Mix the ingredients again and put the bowl back until it's sticky and thick. It should take 30 seconds more.
Dust the flat surface with cornstarch, add a bit to your hand. Put the dough onto the surface, dust it with starch. Roll the dough into a rectangle and cut 10 square mochi.
Take ice cream out of their cups. Place one ball into the center of every mochi. Cover the ice cream with the edges of the dough, pinch them together and cut excess dough. Make sure everything is sealed. Repeat this process until all mochi are ready.
Cover every piece with a plastic wrap. Then place them into egg carton and freeze for 2 or more hours. Mochi can stay in a fridge for a week.