Whether you’re looking for something sweet or cold, you’ll definitely enjoy what I have for you today. If you are reading this, it means you want something unique and cool to try for a dessert. Search no more because you’ve reached the right page. Today, we are going to try something most popular in Japan – mochi with a twist, ice cream. If you have tried mochi before, I am pretty sure you’ve enjoyed it. This time, try a sweet and cold version.
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki – Wikipedia
- 50g Mochiko or Shiratamako – Sticky/Sweet Rice Flour (1.76 oz)
- 75g Sugar (2.65 oz)
- 100ml Water (3.38 fl oz)
- 1 tbsp Mango Jam
- 1 tsp Mizuame – a type of Japanese sweetener or substitute: 25g/0.9 oz sugar
- Potato or Corn Starch (about 100g/3.5 oz)
- 300ml Mango Gelato (1¼ cups)
- Scoop mango gelato (Italian for ice cream) into balls and place them into foil baking cups; Set aside in a freezer
- Next, purée the mango jams by placing 1 spoon of jam into a flat or uragoshi strainer; Press the jam with a wooden paddle and continue scraping toward you then flip the strainer over to gather 1 tablespoonful of mango purée
- In a microwave-safe bowl, combine the sticky rice flour and sugar; Add a little water at a time; Mix well with a spatula until completely smooth.
- Add the mango jam to the mixture and continue to mix; Add mizuame (a type of Japanese sweetener). If not available, add extra sugar instead.
- Loosely cover the rice flour mixture bowl with plastic wrap; Microwave at 600 watts for 2 minutes. Adjust time accordingly depending on microwave and wattage
- Stir rice flour mixture until smooth; Cover the bowl with plastic wrap again and microwave for additional 40 seconds and mix again until smooth
- Generously dust a tray with potato starch (corn starch) and place the mochi dough; Sprinkle more starch on top with a mesh strainer.
- Roll, spread and cut dough into 8 equal squares; Set aside in the fridge for about 30 minutes
- With a scraper, place each mochi on a plate covered with plastic wrap and then cover it with another sheet of plastic wrap. Repeat the process for the rest of the dough; Cover the plate and freezer for 30 minutes to 1 hour
- Place one gelato ball into the chilled mochi; Gather mochi together to cover the ice cream ball completely; Repeat with remaining ice cream and dough squares.
- Wrap the mochi ice cream in a plastic wrap and hold it with a bag clip; Quickly place it in the freezer to firm up; Once firmed up, place it on a plate and ready to serve.
Do not limit yourself. Experiment and choose different variations and flavors. This mochi requires a couple of steps and patience in waiting but it’s definitely worth a try. Go enjoy the unique combination of flavor and texture of your hard-earned mochi ice cream. Tasty!