Dessert I ; Mochi

 

 

Mochi is a sort of rice cake and a characteristic Japanese food that has been around for millennia and is deeply linked to Japan's cultural heritage. Mochi is a big curiosity for people who have never eaten it because of its sticky and stretchy texture.

The term "mochi" refers to a variety of kinds and flavours of Japanese rice cakes, which are created from pounded steamed rice dough. It has a sticky, stretchy, soft, and chewy texture and tastes like rice on its own. Mochi, on the other hand, is a very versatile ingredient with unlimited taste possibilities that may be utilised in a variety of Japanese recipes and is frequently utilised in Japanese home cooking, and different regions of Japan have different mochi specialties. A typical piece of mochi is a sticky, stretchy piece of rice that has been pounded until smooth and can be sweet or savoury in flavor.

Ingredients in Mochi :

• Glutinous rice flour (sweet rice flour)
• Water
• Sugar
• Powdered sugar
• Cornstarch (or potato starch)

How to make Mochi Ice Cream :

1. Freeze ice cream balls : On a cookie sheet, place a piece of parchment paper. Scoop ice cream balls with a tiny ice cream scoop and set them on parchment paper. 1 hour in the freezer.
2. Make mochi : In a microwave-safe bowl, combine flour, sugar, and powdered sugar. Stir in the water until it is completely smooth. Microwave the mochi dough for 1 minute, covered with plastic wrap. Fold the mixture with your spatula several times. Microwave for 1 minute more, covered. Microwave the dough for another 30 seconds after folding it again. If the mochi does not appear slightly shiny, microwave it for another 30 seconds.
3. Roll mochi dough into rectangle : Place a piece of parchment paper on the counter and dust it with a layer of cornstarch. Dust the dough ball's top with cornstarch. Roll the mochi dough into a large rectangle, about 1/8 inch thick, with a rolling pin. If the dough sticks to the top while rolling, keep dusting it with cornstarch to keep it from sticking. Refrigerate for 30 minutes after placing the parchment paper with the rolled out dough onto the cookie sheet.
4. Fill mochi with ice cream : Remove the dough from the fridge and cut circles in it using a round biscuit cutter (approximately 3 inches). Pick up one circle of dough and gently brush off the cornstarch from the top. Place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream, one at a time. To seal the mochi, pinch the edges together. Place mochi on a piece of plastic wrap and coil it tightly at the top, bringing the plastic wrap's corners to the center.
5. Freeze the mochi : Return the mochi to the freezer, plastic wrap side down, and repeat with the remaining dough and ice cream. Before serving, place mochi ice cream in the freezer for at least 1 hour.