Time 50m Yield 12 Mochi, 12 serving(s) Number Of Ingredients 6 Steps:
Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour. In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated. Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute. Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It’ll be slightly translucent when the flour is cooked. Wrap the mochi dough with plastic wrap and refrigerate until completely cooled. Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it’s about 3/8-inch thick. Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough. Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!
Yield 8 servings Number Of Ingredients 8 Steps:
Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes. Mix well with using a wooden spatula. Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch. Roll out the mochi larger than the bowl, about 15 inches (38 cm) across. Lay mochi over the plastic-lined bowl. Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks. Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic. Freeze at least 6 hours or overnight. Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften. Garnish with extra matcha on top, if you please. Enjoy!
Time 2h30m Number Of Ingredients 7 Steps:
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. 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. 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. 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. 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. 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. 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.
Time 20m Yield 16 Number Of Ingredients 6 Steps:
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth. Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mixture turns gelatinous, about 5 minutes. Dust a loaf pan with 1 tablespoon kinako; pour in mochiko mixture. Refrigerate until set, about 1 hour. Cut loaf into 16 pieces. Dust pieces with remaining 1 tablespoon kinako.
Time 2h10m Yield 8 mochi ice creams Number Of Ingredients 6 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.
Yield 4 servings Number Of Ingredients 5 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!
