Soft Mochi Ice Cream.
You can cook Soft Mochi Ice Cream using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Soft Mochi Ice Cream
- It's of For the mochi:.
- You need of Shiratamako.
- Prepare of White sugar.
- It's of Water.
- You need of Cornstarch (for handling the mochi).
- It's of For the bean paste ice cream:.
- It's of Pureed sweetened bean paste.
- It's of Heavy cream.
Soft Mochi Ice Cream instructions
- Make the ice cream. Whip the heavy cream until it forms soft peaks..
- Soften the bean paste with a whisk, add to the whipped cream, and mix well. Freeze for at least 2 hours, or until it's half-frozen..
- Spread a generous amount of cornstarch on a large cutting board..
- Put the shiratamako in a microwave-safe bowl, and stir in water, a little at a time. Add sugar, and continue mixing..
- Lightly cover with plastic wrap and microwave (600w) for 2 minutes. Take it out, mix, and heat again for 1 more minute..
- If it's light and soft, it's ready. If not, add 1 teaspoon of water and heat for 20 seconds, or until shiny..
- Roll the dough out on the cutting board covered with cornstarch, to a thickness of 2~3mm. It's hot at first, but it should be easy to handle, so take your time rolling it. After it cools, cut into pieces, and discard the uneven edges..
- Layer each piece between plastic wrap, and freeze. That way, you can just add ice cream whenever you feel like eating..
- Lay the dough horizontally. (The photo was a bit unclear, so I drew lines.) Put a spoonful of ice cream in the middle. Dip your finger in water, and wet the part along the lines. Fold over from left to right, and seal the edges firmly..
- Line up in a flat container, cover tightly with plastic wrap and freeze for 3~4 hours. If you put them in a ziplock bag after they're frozen, they'll stay soft..
- You can make all kinds of variations by using different flavors of ice cream..
