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Japanese Mochi Ice Cream

by Christelle Welch
Japanese Mochi Ice Cream

Japanese mochi ice cream is no flavor of ice cream wrapped with a thin and pleasant mochi (rice cake). It is very similar to finger food, because ice cream does not exist on pops or anything else, but you just stick ice cream mochi balls with your fingers. They are very tasty.

Ingredients

  • 180 ml water
  • 300 g Ice cream of your choice
  • 50 g caster sugar
  • 80 g Katakuriko(potato starch) or corn starch
  • 90 g Shiratamako

Instructions

  1. Scoop ice cream about 30 grams each Ice cream / scoop dough in the shape of a small pie made of aluminum foil and stored in the refrigerator until ready for packing with mochi
  2. Making mochi sheets
  3. Place Shiratamako, sugar and water in a microwave safe bowl and stir well.
  4. Roll the container in a plastic wrapper in the microwave and leave in 600 watts for 2 minutes.
  5. Remove the bowl and stir with a spoon and place the plastic wrap and microwave on the same position for a minute and a half.
  6. Move the cooked mochi to a generously filled work surface with Katakuriko (potato starch).
  7. Dust more Katakuriko (potato starch) on mochi to prevent mochi from your fingers and rolling pin. Press the mochi down to propagate the mochi and gently roll it using a twist pin.
  8. Cut mochi into circular shapes using a circular cookie cutter with a diameter of about 9 cm (3.54 inches). You must make about 10 round mochi leaf.
  9. Place a piece of household metal on the kitchen table or work surface, then place a round mozzi paper and place another layer of adhesive tape on another sheet. Repeat the process for all mochi leaves.
  10. Cool the mochi plates so they can cool completely for at least 30 minutes.
  11. Wrapping ice cream with mochi sheets
  12. Take the mochi leaves out of the fridge. Place one moshi tray with plastic paper at the bottom of the kitchen table or worktop.
  13. Rub the excess katakuriku (potato starch) off the moshi dish with the dough brush.
  14. Place scoop ice cream on the top of the mochi dish. Lift the mochi board to bring it and press it all to close the mochi panel.
  15. Wrap the full mozzie in plastic wrap and put it in the top and place in the refrigerator. Repeat the same process for the rest.
  16. Leave the snow free for a few hours.
  17. Let the Japanese mochi ice cream reach room temperature for a few minutes before eating, so that mochi leaves become softer.

To get the full recipe visit original recipe: chopstickchronicles
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