Tuesday, 24 July 2012

Ice Cream Mochi

Ice cream mochi was my favourite snack as a little girl. Eventually my Mom had to stop buying it for me because I ate way too much of it. The mochi dough is soft and chewy and the ice cream centre is smooth, cold, and sweet . Super addictive.

They are ridiculously expensive...Something like a pack of 6 for 5 bucks. So when I started making my own red bean filled mochi, I tried the ice cream filling as well. After several attempts and miserably failing all of them, I gave up. It was impossible to wrap the ice cream in dough while keeping it cold. The dough also turned rock hard in the freezer and tasted nothing like the ones from my childhood. Later I learned that the ice cream dough is much softer than the normal dough, and uses something like 50% more liquid. It's good to know but how the heck am I supposed to manipulate dough that's soft like jello?

That all changed yesterday when I came across a youtube video from a Japanese cook. Mind you, I have searched for a recipe all over the internet in the past and had no luck. I'll link the youtube video here because it does a really good job showing you  how it's done while I can only provide pictures. I'm so pleased with the result that I can honestly say it taste exactly like the store bought Mochi ice cream! Read on if you want to know the secret!

The recipe isn't the same as the video because I didn't have any mango jam. I had a little freak out this morning because I had forgotten to buy mango puree. Luckily I found a bottle of Mango Juice in the fridge, probably from months ago... Thank god for processed foods.

Mango Mochi:
1/2 cup Glutinous rice flour
1/4 cup sugar
1 cup mango juice
Mango ice cream

Combine the sugar, flour, mango juice in a bowl and microwave for 2 minutes covered.

Stir the mixture until it's well mixed and microwave again for 40 seconds. The mixture should be very soft and sticky.

Dust a baking sheet generously with potato starch or corn starch. Transfer the mango mixture on to the baking sheet and dust the top with more corn starch.

Pat out the mixture into a thin rectangular sheet, as evenly as possible. Don't worry about the sides because you can trim it after. Cover and refrigerate for 30 minutes.

Divide the dough into even pieces using a pastry cutter. I got 10 nice squares and discarded the trimmings. Using a pastry brush, dust both sides of the dough and place onto a plate lined with plastic wrap.

cover each piece of dough with a sheet of plastic wrap before layering on the next. Freeze the dough for 30 minutes to an hour.

You can prepare the ice cream in the mean time. Using a small ice cream scoop or a tablespoon, form 10 ice cream balls. Refreeze immediately.

To prevent the ice cream from melting during assembly, I take out one ice cream ball at a time. Lay a piece of plastic wrap over a tea cup and sit the dough inside. Transfer the ice cream with a spoon and put it round side down on the dough. Gather up the plastic wrap around the ice cream so that the sides of the dough come together at the top. Twist the plastic wrap tightly around the mochi and freeze over night.

Unwrap the mochi the next day and peel away the plastic wrap. It should come off easily.


1 comment:

  1. NICE!! I'm so glad I found your blog I'm doing these tomorrow :)
    I'll let you know how they come out