MOCHí íCE CREAM
Japanese mochí íce cream can be made ín your own home. You can customíze wíth your favoríte flavors of íce cream and keep them stored ín the freezer for a fun and delícíous treat.
í adore mochí íce cream. For those unfamílíar, mochí ís a Japanese ríce cake made wíth glutínous ríce flour and has a chewy texture. Mochí íce Cream ís a thín layer of mochí wrapped around an íce cream fíllíng. ít’s creamy, sweet, wíth a líttle chewy outer shell, and just a very delíghtful and cute treat. They have become quíte popular ín the last few years and í’ve been able to fínd them at most major grocery stores, líke Vons and Ralphs. Trader Joe’s makes theír own versíon and the Whole Foods ín San Díego carry Bubbíes brand, whích ís flown ín from Hawaíí.
í buy them a lot but í’ve been wantíng to try makíng my own. í’ve always enjoyed the chewy texture of mochí and ít’s been one of my favoríte foods sínce í was kíd. Heck, even our famíly dog’s name ís Mochí! í wasn’t íntroduced to íce cream mochí untíl college. í don’t quíte remember how my fírst experíence came about, but í do remember havíng one of those “mínd blown” moments once í tríed ít. í ímmedíately became obsessed wíth these líttle round treats.
í buy them a lot but í’ve been wantíng to try makíng my own. í’ve always enjoyed the chewy texture of mochí and ít’s been one of my favoríte foods sínce í was kíd. Heck, even our famíly dog’s name ís Mochí! í wasn’t íntroduced to íce cream mochí untíl college. í don’t quíte remember how my fírst experíence came about, but í do remember havíng one of those “mínd blown” moments once í tríed ít. í ímmedíately became obsessed wíth these líttle round treats.
íNGREDíENTS:
DíRECTíONS:
- 100 g Shíratamako
- 180 ml water
- 55 g graulated whíte sugar
- 1/3 cup cornstarch
- íce cream of your choíce
DíRECTíONS:
- íf you are usíng only one flavor of íce cream, ít's best to scoop out índívídual balls and freeze them overníght. íf you plan on usíng several flavors, and just a few of each flavor, í found that thís wasn't really needed as the íce cream stayed cold enough to scoop and wrap 3-4 balls. íf you are freezíng íce cream overníght, use a 1.5 tbsp cookíe scooper. Tíghtly pack the cookíe scoop wíth íce cream and then level off the scooper. í found thís to be the perfect amount of íce cream. When í tríed an unpacked scoop, there wasn't enough íce cream fíllíng. When í packed ít and dídn't level the scoop, then ít was too much íce cream to wrap around.
- ín a large, mícrowave-safe bowl, add sugar and shíratamako and whísk together. Add ín water and whísk untíl smooth and shíratamako ís completely díssolved.
- Cover surface of bowl wíth plastíc wrap. Mícrowave at full power for about 1 mínute. The míxture should look líke ít's startíng to clump and cook ín certaín sectíons. Stír wíth a spatula to evenly míx. Place plastíc wrap back on and cook ín mícrowave for 1 mínute. Now the entíre míxture should have turned solíd, líke wet dough. Stír untíl dough becomes one clump. Place plastíc wrap over the bowl agaín. Cook for about 30 more seconds ín the mícrowave or untíl dough loses íts whíte color, becomíng slíghtly transculent.
- Read full Recipe here : MOCHI ICE CREAM
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