Looking for a fun cooking project with your children ? Try Mochi ice cream ! The popular japanese dessert is easier to make than you think. Imagine your kids smiling faces when they bite into their front-runner internal-combustion engine cream inside the easy mochi blast .
Mochi Ice Cream is a popular dessert served in some japanese restaurants in the U.S. and can be purchased in US grocery store stores including Trader Joe ’ randomness and Costco. Have you had a probability to try ? This delightful dessert with refreshing cool ice rink skim inside a soft mochi shell is one of my family ’ s favorite, and not that hard to make at home yourself.
Reading: Mochi Ice Cream (Video) もちアイス
What ’ s the best separate of the homemade mochi ice cream recipe ? You can put your favorite methamphetamine cream inside the mochi !
Important Tips for Making Mochi Ice Cream
I know you credibly don ’ t believe me when I say it ’ s not that hard to make … but you have to trust me ! If you follow my tips below, you CAN make decent mochi ice cream even at the first try !
DOs:
- Keep your kitchen cool when you are working with ice cream.
- Get this cookie scoop (portioning scoop) for creating the same portions and nice half-round shaped ice cream for mochi filling.
- Use a generous amount of potato/corn starch on your hands and working surface to prevent sticking.
- Use a cookie cutter (or small bowl) to cut out mochi into a round shape. A round shape (instead of square-cut) seals the mochi neatly and avoid an excess amount of mochi on the bottom.
- And here’s the secret tip! Wear thin latex gloves to insulate warm hands from ice cream and to prevent your hands from sticking to mochi.
DON’Ts:
- Do not take short cuts until you are comfortable with making mochi ice cream.
- Do not expect to make a perfect shape mochi ice cream for the first few trials. Working fast is the most important when dealing with ice cream.
Difference Between Shiratamako vs. Mochiko
Shiratamako ( 白玉粉 ) vs. Mochiko flour ( もち粉 ) : I ’ ve tried making mochi methamphetamine cream recipe with both kinds of gluey rice flour ( besides called sugared rice flour ) but I have to say texture and spirit of mochi ice cream made with shiratamko is a lot better. To learn the remainder between these two types of gluey rice flour, please hop over to Shiratamako page to read more details .
Steaming vs. Microwave Method
Steaming vs. Microwave: Both methods work well, and it ’ s truly a personal preference. I normally make it with the microwave because it alone takes 2 and one-half minutes to cook mochi. My microwave is 1200W ; make sure to adjust your microwave setting consequently .
Itadakimasu!
once my children found out that I was making a mochi methamphetamine cream recipe, they volunteered right away to taste trial all the different flavors. My daughter loves strawberries and my son likes vanilla. What ’ s your front-runner ?
Watch How to Make Mochi Ice Cream
Refreshing and delightful dessert with your favorite ice cream wrapped in a soft sparse mochi shell .
watch on YouTube
Japanese Ingredient Substitution: If you want to look for substitutes for japanese condiments and ingredients, click here .
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Mochi Ice Cream
from
votes Looking for a fun cooking stick out with your children ? Try Mochi frosting cream ! The democratic japanese dessert is easier to make than you think. Imagine your kids smiling faces when they bite into their front-runner ice rink cream inside the soft mochi carapace .
Print Recipe
Pin Recipe
Video
Prep Time:
1
hr
Cook Time:
3
mins
Chilling Time:
2
hrs
Total Time:
3
hrs
3
mins
Servings:
12
Pieces
Cook Mode
Prevent your screen from going dark
Ingredients
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¾ cup shiratamako (glutinous rice flour/sweet rice flour)can be substituted with mochiko: These are glutinous rice flour (sweet rice flour) made of Japanese short-grain glutinous rice. More about it These are gluey rice flour ( dulcet rice flour ) made of japanese short-grain gluey rice. More about it here. )
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¾ cup water
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¼ cup carbohydrate ( do not omit carbohydrate as the moisture in the sugar helps mochi quell softer )
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½ cup potato starch or cornstarch
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ice rink cream of your choice
Substitute for Shiratamako:
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▢
¾ cup mochiko (glutinous rice flour/sweet rice flour)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click If you want substitutes for japanese condiments and ingredients, chatter here
Instructions
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Gather all the ingredients. Equipment you will need: 12 aluminum/silicone cupcake liners, a cookie dough scoop (smaller than an ice cream scooper), a rolling pin, and a 3.5 inch (9 cm) cookie cutter or a round bowl/glass cup.
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Using the cookie scoop, scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid.
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Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.
- Add water and mix good until combined.
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Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1000w) for 1 minute. Take it out and stir with a wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
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Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Halfway cooking, stir with a wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
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Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
- To prevent from sticking, scattering more potato starch on top of the mochi. Once it ’ sulfur cool down a act, you can spread the mochi into a slender level with your hands or with a rolling pin. Make certain to apply potato starch on your hands and the roll pin. I recommend using a roll bowling pin because it ’ second easier to evenly spread out.
- Transfer the mochi with parchment newspaper onto a big bake sail. Refrigerate for 15 minutes until the mochi is set.
- Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
- Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a credit card envelop on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. reprise for all wrappers. With leftover mochi dough, roll into a musket ball and then flatten into a thin level again and cut out into more circle wrappers ( I could make about 12 mochi wrappers ).
- immediately we ’ ra ready to form mochi ice cream balls. On the work surface, place one sheet of credit card wrapping with a mochi layer on top. Take out one ice cream ball from the deep-freeze and put it on lead of the mochi wrap. Pinch the four corners of the mochi layer together to wrap the ice cream ball.
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When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen at all times. Put mochi ice cream back into the freezer for at least 2-3 hours. When you’re ready to serve, keep them outside for a few minutes until outer mochi gets soften a little bit.
To Store
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You can keep the mochi ice cream in the freezer for 2-3 weeks. Be careful with freezer burns and make sure to store without air.
Nutrition
Calories:
133
kcal
·
Carbohydrates:
23
g
·
Protein:
2
g
·
Fat:
4
g
·
Saturated Fat:
2
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
1
g
·
Cholesterol:
15
mg
·
Sodium:
28
mg
·
Potassium:
107
mg
·
Fiber:
1
g
·
Sugar:
11
g
·
Vitamin A:
139
IU
·
Vitamin C:
1
mg
·
Calcium:
48
mg
·
Iron:
1
mg
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