Don’t worry about the upcoming winter, since having some freezing ice cream in the cold weather is a guilty pleasure of many people. What we are going to do is giving the green tea ice cream a mochi crust and enhancing our experience.
Prep Time:30 mins
Total Time:2 hrs
If you are an ice cream lover, you won’t be unfamiliar with the ingredients we will need for this famous Japanese dessert. Ice cream
35g condensed milk
4g matcha powder
80g glutinous rice powder
¼ tsp salt
100g roasted cornflour
Step 1: Make the ice cream filling
Mix condensed milk well with the matcha powder. You should see a smooth green cream without too many match lumps.
Pour cream into the bowl and whisk the mixture lightly into a delicious paste. Don’t make it too spongy!
Fill the slots in your ice cube tray with this mix and let it fridge.
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Step 2: Make the mochi crust
Mix glutinous rice powder, salt, sugar, and water. Whisk these ingredients slightly until the mixture becomes a smooth cream.
Sieve the liquid mix into another bowl to get rid of the lumps. We won’t want anything like that in our soft mochi.
Steam it for 1 – 1.5 hours. When you test the result with a spoon, it should be condensed and squishy at the same time.
Lay cornflour on a new plate, roll the steamed mass all over, knead, and your mochi dough is ready!
Step 3: Wrap and serve
Use a rolling pin to flatten the dough. Keep the thickness of the sheet no more than 2mm.
Divide the sheet into smaller parts and make sure the size fits your filling cubes.
Remove the ice cream balls from the tray and wrap each of them in a piece of mochi sheet.
Be generous with the corn flour! If you use exactly 100 grams as stated in the ingredient section, not all of it will be absorbed by the squishy mass.
We can use a scoop to have the perfect round mochi ice cream.
Aside from using green tea like this easy recipe, you can be as creative as possible with the flavors, especially when you simply love the stringy mochi texture.
These scrumptious buns will still be good for consumption if you store them in the freezer, up to 1 week.