Store in an airtight container in the freezer for up to 1 week. When ready to eat, remove from the freezer and let sit for a few minutes to let soften.Repeat with remaining circles of dough and ice cream balls.Īllow mochi to freeze totally for a minimum of 2 hours in the freezer. Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. Press the edges of the dough together around the ice cream ball, squeezing to seal. Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Pick up one circle of dough and brush off the excess cornstarch from both sides.Cooking time depends on the wattage of the microwave so adjust the time accordingly. Once the dough has set, cut circles of dough with a 3¾-inch cutter. Heat the mixture in a microwave at 600 watts for 2 minutes. Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick. Roll the dough into a rectangle no less than ¼-inch thick (about 12x14-inches). With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch. Place a large parchment paper on the counter and cover the paper with a generous dusting of cornstarch. If adding in food dye, stir it in at this point until it's evenly throughout the dough. Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.ĭip a rubber spatula in water and stir the rice mixture again.Ĭover the rice mixture one more time and microwave for another 30 seconds. In a large microwave-safe bowl, combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for 1 minute. 75oz) onto the prepared and place in the freezer. With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about. Partially remove the plastic wrap and mix it with. Cover the mochi with plastic wrap, then heat it in the microwave at full power for 1 minute. Stir in the water, vanilla extract, and yellow food coloring until it is well combined. Place back into the freezer for 2 hours until ice cream has set again. When the mango ice cream has frozen solid, whisk the glutinous sweetened rice with the granulated sugar in a bowl. Wrap with plastic and set seam side down. Bring the corners of the mochi up around the flat side of the ice cream and pinch together. Line a small tray with parchment paper. Hold the plastic wrap in your hand, and place the mochi down first, then the ice cream rounded side down.
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