Best Giant Mochi Ice Cream Recipe By Tasty Recipes

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MOCHI ICE CREAM



Mochi Ice Cream image

Practice makes perfect! Don't be put off if your mochi are not perfect the first time around, these Japanese treats take time to master. Stick with it and before you know it you will be folding up your mochi like a pro. Plus, they will be delicious no matter what they look like.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 mochi ice creams

Number Of Ingredients 6

1 pint ice cream (any flavor)
Cornstarch, for dusting
1 cup sweet rice or glutinous rice flour
1/2 cup sugar
1 cup water
1 drop food coloring (any color)

Steps:

  • Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
  • Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
  • Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
  • Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
  • Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.

ICE CREAM MOCHI RECIPE BY TASTY



Ice Cream Mochi Recipe by Tasty image

Here's what you need: water, shiratamako flour, shiratamako flour, matcha powder, ice cream

Provided by Lauren Lee

Categories     Snacks

Yield 4 servings

Number Of Ingredients 5

½ cup water
½ cup shiratamako flour
½ cup shiratamako flour
matcha powder
1 pt ice cream

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!

Nutrition Facts : Calories 349 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams

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