Strawberry Ice Cream Mochi | EASY Recipe!

[Music] so you want to start preparing your emoji two hours in advance and i have my cupcake liners and my recipe is for for mochi but if you want to double or triple that you can do that too and then i'm using strawberry ice cream but obviously you can use any ice cream that you want and i have my ice cream scooper to get me really perfect mochi balls and then you want to use a spoon to kind of pack in the ice cream and this is so that you don't have any holes in there so then what you're gonna do is take a knife um a butter knife would be fine too but just scrape off the ends so that you have a perfect flat surface and this will make it a lot easier when you're rolling your mochi then just scoop out your ice cream and then you should have a perfect ball like this now you want to put this in the freezer for two hours and a lot of you asked me why do i need to put it in the freezer when it's already frozen the reason is because once you shape the ice cream as you can see it's really soft on the edges it's even already starting to melt after a couple minutes so after you put in the freezer it'll be rock solid if you do skip this step your mochi will melt most likely and it'll be really messy so definitely don't skip this step just prepare two hours in advance so this is my chico this is what i used for my mochi so it's called sweet rice flour another name for that is glutinous rice flour you can use glutinous rice flour but i just definitely recommend them a chico i think it would give you a better texture and taste um but if you don't have that then glutinous rice flour is okay all right so i'm going to turn on the stove to a really low heat now i'm going to add my milk and i'm using whole milk but any milk is fine i've used almond before and then you want to add your sugar and then you're just going to mix this until the sugar is dissolved then you're going to turn off the heat add oil for moisture and i'm using vegetable oil but i've used coconut oil in the past um anything that has a neutral taste will be fine and you definitely need this oil because if you don't add it then your mochi dough is going to stick to the pan and i'm also using a non-stick pan which is best but if you don't have that it's okay it's just going to be really sticky this part is optional but i'm going to add some red food coloring because i want a pink color and this is vanilla extract this will just give it a really nice flavor you could also substitute green tea if you want a green tea flavor or even cocoa powder if you want chocolate i've also tried coffee everything works so just mix everything together now i'm going to gradually out of the mid chico rice flour don't add everything together because you don't want it clumpy just do this gradually okay so now once that's nice and smooth with no clumps we're going to turn the heat back on to a medium low and then you're going to continue stirring this make sure you stir the entire time you don't want any clumps try to get the edges too so it is starting to get a bit bigger just keep on stirring so you can see it's starting to clump up that's totally normal just keep on stirring and everything is going to come together and once it starts to get really thick like this that's when i like to switch over to my spatula so i'm just going to clean this off and this will make things a lot easier to mix so again it's starting to really clumpy but trust me everything will come together just keep on stirring so as i mix i kind of like to flatten everything out scrape the pan and then bring everything back to the middle and just keep on doing this because you want everything to cook evenly don't forget the sides you don't want those to burn [Music] okay so i think it's almost done you can see everything is sticking together pretty well so how i like to test to see if it's ready is you can just press down with your spatula and then pick your dough up and as you can see it's sticking pretty well so that's how i know it's done [Music] you want to make sure you get the texture right you don't want it too thin you don't want it too thick this is the perfect texture you want all right so now you're going to turn the heat off i have a cutting board and some starch right here i recommend potato starch but cornstarch is fine too potato starch will just give you a lot better texture now you want to sprinkle your starch on you don't need to sift it but i like to do this because i think it just adds everything evenly rather than just putting it on yourself and then you also want to dust your hands with a starch as well so that it's not sticky to your hands now you're going to add your dough and it is hot so just be careful if it's too sticky then you can just add more starch too so you don't want to have too much starch but you don't want to add too little and now you're going to flatten this and also flip it upside down do the same thing on the other side and i'm going to try to make a square shape because we're going to cut this into four even pieces later now you want to grab your plastic wrap and you're going to cover this so it doesn't dry out in the fridge and put this in the fridge for 20 minutes so that the dough can cool down so if you don't do this and your dough is not cool then the ice cream is just going to melt immediately and it's going to be a mess when you roll the mochi okay so my mochi does pretty cold now just make sure you check it it's still warm put it back in the fridge so what i'm going to do now is just brush off this excess starch and i have a set of water and starch so the starch is so it's not sticky and the water is for when i want it to stick so now i'm going to use a knife and just brush this with some starch so that i can cut it easily so you're gonna cut this into four pieces brush off your starch so i think this side looks nicer so i'm gonna make this the outside and this the inside so i have my ice cream and i only took out one at a time the rest in their freezer because they melt really well really quickly so put this in the middle and i see that there's a kind of a hole right here so i'm gonna add some water make sure this is really sticky and now it'll stick together so bring all your edges together you can pinch it shut should i do this as fast as you can so the ice cream doesn't melt and then to make everything stick just add a little bit of water and dab it and then i'll make everything sticky again so you can kind of smooth everything out with your hands if it's too sticky add some starch if you want it to stick add some water and it doesn't need to look perfect on the bottom no one's even gonna see this then what i'm going to do is put this back in the wrapper and then put this in the freezer to firm up so this is optional but i just like to dust a little bit more starch on top just to make it look a little nicer i think powdered sugar would also be fine but it will melt if it's wet [Music] you

Channel: jasmineandtea

Views: 763,692

Keywords: Mochi, mochi ice cream, Japanese food, Strawberry ice cream, glutinous rice, glutinous rice flour, cute desserts, dessert recipe, easy recipe, Mochiko, Asian food, Asian dessert, Japan, Chewy dessert, Dessert, Rice flour, ice cream mochi, Asian dessert recipe, rice dessert, Tiktok food, Viral food, jasmineandtea, Party food, dessert party, creative food, food art

Id: Q3iUQSG4DBM

Length: 7min 18sec (438 seconds)

Published: Tue Mar 30 2021