Definitely, ice creams are the favorite dessert in the summer seasony mochi with ice cream has become the Japanese dessert that has attracted attention of thousands of users, as it is a rice flour cake filled with ice cream of different flavors.
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Mochi with ice cream. (Pexels)
However, this japanese dessert It is not a new trend, since It is a millennial snack of almost 800 years and that we can currently find different flavors. So in case you haven’t tried them, you have the opportunity to make ice cream mochis from home.
How to make mochi with ice cream?
The utensils to make the mochi with ice cream are the following:
- a roller
- An ice cream scoop
- A microwave-safe bowl with a lid
- a baking tray
- a rubber spatula
- A round cookie cutter regarding 9 cm in diameter
- A tray for cupcakes
- transparent film
Ingredients
- 180 ml of water
- 450 g of ice cream of your favorite flavor
- 50g sugar
- 90g glutinous rice flour or shiratamako
- 80g cornstarch
- a pinch of salt
- 1 tablespoon matcha powder or strawberry puree (optional)
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The first step will be to make the mochi doughfor this, it will be necessary to put the rice flour, sugar, a pinch of salt, and corn starch in a bowl suitable for the microwave, stir everything well until the mixture is lump free.You can add a teaspoon of matcha powder or pureed strawberries to the mix.
Slowly add water to the powder mixture until the mixture becomes smooth, add more flour if the mixture is a little watery or a little water if the mixture is thick, until you find a uniform consistency.
Once ready, cover the bowl and microwave for two minutestake it out and stir the mochi mixture with the rubber spatula, then return the bowl to the microwave and leave the lid half open for a minute and a half.
Sprinkle some cornstarch on your hands, rolling pin, and tray To manipulate the mochi mixture, start kneading and make a thin sheet regarding 30mm thick. Finally, cut 10 circles with the cookie cutter also impregnated with starch, since the mochi dough is very sticky.
Next, place the mochi disks on a tray to cool and place them in the refrigerator, but cover the tray with plastic wrap so that the dough does not dry out. When they are completely cold, it is time to make the ice cream mochi.
With the ice cream scoop, place a small scoop of ice cream on top of the circle of mochi dough.stretch the dough with your fingers and close the scoop of ice cream, smoothing the edges of the dough with your fingers carefully to avoid breaking the dough during the process.
Later, cover the ice cream mochi ball with cling film and put it in the freezer for two hours so that they have a firm consistency, and to eat them you must leave them at room temperature between 5 and 10 minutes so as not to hurt your teeth, and that’s it.
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