Recipes > Japanese Recipes > Japanese Desserts > Japanese Mochi
TRADITIONAL JAPANESE RECIPE: If you are looking for a truly unique, good looking and delicious Japanese dessert, Mochi Ice Cream is what you want... and if you have kids, you can ask them to give you a hand.
This delightful dessert with refreshing cool ice cream inside soft mochi shell is one of Japan's favourite desserts.
Mochi Ice Cream Recipe ( もちアイスクリーム )is a popular dessert served in most Japanese restaurants in Japan, not the small ones, but you'll find it everywhere in the big big restaurants, and it can also be found in grocery stores and convenient stores.
Skill Level:  |
Time: 3 Hours |
Price:  |
Makes: 8-12 Mochi |
Ingredients:
| Conversions |
Directions:
01 - Using a small Ice Cream Scoop, scoop out some Ice Cream into silicone cupcake liners and put the cupcake liners into a muffin oven tray to have them all separate and in place.
You want to have frozen Ice Cream Balls, so freeze them immediately for a couple of hours or until the Ice Cream Balls are frozen solid.
02 - Once the Ice Cream Balls are frozen solid, start making Mochi. In a medium bowl whisk together Shiratamako and Sugar.
03 - Add the Water and mix until well combined.
04 - Cook the Mochi
Microwave Method: cover the bowl with some cling film (do not cover too tight). Put the bowl in the microwave and heat at 1200w for 1 minute. Take it out and stir with a wet rubber spatula, cover again and cook for 1 more minute. Stir again, cover, and cook for 30 seconds. At this point, the color of the Mochi dough should have changed from white to almost translucent.
Steaming Method: cover the steamer lid with a towel to prevent the condensation from falling back into the Mochi mixture. Put the bowl into a steamer basket, cover and cook for 15 minutes. After 7 minutes, stir with a wet rubber spatula, cover and finish cooking. At this point, the color of the Mochi dough should have changed from white to almost translucent.
05 - Place some parchment paper on a work surface and dust it generously with Potato Starch.
06 - Transfer the cooked Mochi on the Potato Starch.
07 - Sprinkle extra Potato Starch on top of the Mochi dough to prevent it from sticking and let cool a little.
08 - Once the Dough is warm and not hot anymore, using a rolling pin, evenly spread out the Mochi dough into a thin sheet ( generously dust the rolling pin with Potato Starch ).
09 - Transfer the Mochi with parchment paper onto a large baking sheet and refrigerate for 15 minutes or until the mochi is set.
10 - Take out the Mochi from the refrigerator and with the help of a cookie cutter, cut out 7-8 disks ( if you use all the leftover Mochi dough, rolled into a ball, flattened and reused, you can make 12 ).
11 - Using your hand or with a pastry brush, dust off the excess potato starch from each disk, unless of course you find some sticky parts, in that case cover the area with Potato Starch first then dust off.
12 - Place some cling film on a plate, put a Mochi Disk/Wrapper on top, lay another layer of cling film, and place another Mochi Dick/Wrapper... repeat for all Wrappers.
13 - Back on the work surface. Clean the work surface.
14 - Place one sheet of cling film with a Mochi Disk/Wrapper on top.
15 - Place one frozen Ice Cream Ball on the Mochi Disk ( put the silicone cupcake liners in the sink, you won't need them anymore but you'll still need the Muffin Tray ).
16 - Pinch the corners of the Mochi Disk together to wrap the Ice Cream ball. Seal and dust with some extra Potato Starch.
17 - Wrap the Mochi Ice Cream with some cling film and put the wrapped Mochi Ice Cream balls inside the Muffin tray.
18 - Put the Mochi Ice Cream back into the freezer and feeze for at least 3 hours.
Notes:
- Work on one Mochi Ice Cream at a time to keep the Ice Cream frozen when you wrap it with the Mochi Disk.
- When you’re ready to serve the Mochi Ice Cream, keep them outside for a 3-5 minutes to soften a little, and then serve.
- Substitute for Shiratamako Flour: 115gr / 4.05oz / 0.75 cup Mochiko.
- Use generous amount of Potato Starch on your hands and on the working surface to prevent sticking.
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