![]() To enjoy later, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel so that the color of the mochi comes through.Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.Wrap the mochi dough around the prepared ice cream filling.Cut the mochi into 6 pieces using scissors.Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.This ensures a thinner, more even mochi skin. OPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream.Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature.You’ll know when it is ready when the dough is slightly translucent Return to microwave and heat for additional 1 minute. ![]() Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed.Microwave the combined dough in the microwave for 2 minutes.In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the strawberry puree.Roughly dice strawberries and puree in a mini blender until liquidy.Keep them in the freezer until ready to use. It's important for the ice cream scoops to be frozen solid to keep it from melting when covering it with the mochi skin. Freeze the pre-scooped ice cream until completely frozen (about 1-2 hours).Wrap the ice cream scoop with the plastic wrap.Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.Prepare the filling (read note* for other options).
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