Who doesn’t love mochi ice cream?? It’s a favorite Japanese ice cream snack that has swept the U.S. and we have all the how-to’s on how you can have fun making your own at home. Throw a mochi making party and grab your ingredients at Tensuke Market & Sushi Cafe!
But don’t forget that we have all the fun and delicious flavors at the market too!
- Keep your kitchen cool when you are working with ice cream.
- Get this cookie scoop (portioning scoop) for creating the same portions and nice half-round shaped ice cream for mochi filling.
- Use generous amount of potato/corn starch on your hands and working surface to prevent sticking.
- Use a cookie cutter (or small bowl) to cut out mochi into a round shape. Round shape (instead of square cut) seals the mochi neatly and avoid excess amount of mochi on the bottom.
- And here’s the secret tip! Wear thin latex gloves to insulate warm hands from ice cream and to prevent your hands from sticking to mochi.
- Do not take short cuts until you are comfortable with making mochi ice cream.
- Do not expect to make a perfect shape mochi ice cream for the first few trials. Working fast is the most important when dealing with ice cream.
Here are a few notes about the recipe.
Shiratamako (白玉粉) vs. Mochiko flour (もち粉): I’ve tried making mochi ice cream recipe with both kinds of glutinous rice flour (also called sweet rice flour) but I have to say texture and flavor of mochi ice cream made with shiratamko is much better. To learn the difference between these two types of glutinous rice flour, please hop over to Shiratamako page to read more details.
Steaming vs. Microwave: Both methods work well, and it’s really a personal preference. I usually make it with microwave because it only takes 2 and half minutes to cook mochi. My microwave is 1200W; make sure to adjust your microwave setting accordingly.
See the full recipe: https://www.justonecookbook.com/mochi-ice-cream/
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