Making Mango Ice Cream Mochi Recipe

Ice cream mochi. I have mixed feelings regarding part 2 of this recipe. It is a large amount of warm, sticky and floury dirt that is woven to bake with sticky paper and parchment. Together with an ice that melts quickly, it becomes an explosive experience.

At least in my case he did it. I publish it anyway because I'm sure you're a better organized cook than me and the end product still tastes good. Now I fully understand why none of the mango Mochis vendors here on the island sell an ice variety that is very sensitive to them.

The mango ice cream is delicious in itself or mixed with vanilla ice cream, and a piece of juicy mango is a more than sufficient filling for the Mochi, or you can use an ice cream that you buy at the store instead of at home. I made two different sizes Mochi.

mango ice cream mochi recipe

For the first batch I used a 3 inch biscuit knife for the Mochi wrapper and I used half a tablespoon spoon to open ice cream spoons. For the second batch, I cut out the wraps with a 9 cm (3.5 inch) cookie cutter that wrapped an ice-cream the size of a tablespoon and made two bites in a Mochi. The latter gave him a better relationship between ice and Mochi, so I would keep him personally.

Read Also: Where To Buy Mochi Ice Cream In Melbourne Near Me?

1. Put a spoon of mango ice cream in a muffin mold. I used spoons for that, but you can use a spoon to beat cookies or a ball of melon if you have one. Replace the container for an hour or two in the freezer: the firmer the ice, the better.

2. Mix rice flour, sugar and water in a heat resistant container. You should end up with a very liquid dough, do not worry too much about the small pieces, because they disappear during cooking. With the microwave: lay the container loosely with transparent foil and place it for 1 minute at full power in the microwave (assuming a microwave of 1200 W). Carefully remove the transparent film, scrape off the container, then cover and cook for another minute in the microwave.

3. Repeat the crab step and heat in the microwave for 30 seconds. In the oven: place the container in a steamer and place it in a pan with boiling water. Steam for 15 minutes, stir and scrape the bowl halfway.

4. Prepare a clean work surface during the cooking process so that Chaos Mochi arrives. Cover the surface with a piece of parchment to bake (what you will notice is a precaution that I have not taken). Sprinkle the parchment and roll with a thick layer of cornstarch or potato starch.

Read Also: Where Is The Best Mochi Ice Cream Near Me (Shop)?

5. Scrape the spherical shape over the baking paper and cover your hands with starch while you wait until it cools down slightly. Then carefully use the kneading roller to flatten it until the dough is slightly less than 5 mm (1/4 inch) thick. Place the parchment on a baking tray and in the refrigerator for 10-15 minutes.

6. Sprinkle the dried coconut on a plate. Remove the Mochi from the refrigerator and cut circles with a cookie knife. Shake the excess corn flour and gently put one side in dried coconut. Put it aside and repeat the process in the rest of the Mochi dough. Every pause can be rolled up, although cornmeal means that the results of the second run are generally not as good as the first batch.

Although they are best eaten shortly after completion, the finished Mochi stays in the freezer for a week. If frozen, leave them at room temperature for 15 to 20 minutes before eating to freeze the Mochi skin.

You can fill it with ice immediately or process it more easily. You can freeze the dough before you add ice. To freeze, place a round on a small plate. Cover with a layer of plastic foil sprinkled with cornstarch. Place another round on the plastic foil. Continue until all rounds are over.

Read Also: Is Vegan Mochi Ice Cream Whole Foods?

Place the plate in the freezer until you are ready to continue. Create ice balls Place a round piece of dough on a flat work surface. Place a round ball with ice in the middle. Fold the edges of the dough over the ice to cover the ice and form a ball. If the dough does not stick, use some water as an adhesive to keep the dough in place. Tip: once you have prepared a bowl of Mochi ice cream, immediately place it in a bowl in the freezer.

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