The first three took 15 minutes, but once I got the hang out of it, I was able to complete them pretty quickly. I also learned that the ice cream really doesn’t have to look like perfect gum balls (like they do in the stores). I also learned that there really is no conveniently sized scooper to scoop out the ice cream into the miniature muffin tin, and therefore, using two spoons (or, in my case, one scooper and one spoon) works best.
I tried rolling the mochi with my rolling pin by merely dusting the pin with some starch and it did not work.
You need a lot more to make sure the dough doesn’t stick to your hands, your rolling pin, your fingers, your clothes, your lips. For example, I realized that a couple tablespoons of potato starch sprinkled on the surface ain’t going to cut it. YOU will be the lucky beneficiary of all that I learned from those mistakes. Well, let me just say: this took way longer than I planned and was way more complicated than I expected because I made a lot of mistakes.
STRAWBERRY MOCHI ICE CREAM HOW TO
I therefore decided that I would expend a few minutes to figure out how to make mochi ice cream, using the beautiful Strawberry Mochi I mastered so readily. I called it “ Strawberry Mochi.“īut it’s summer, and I was craving those wonderful ice cream grenades wrapped in powdery rice cake that I used to eat by the dozen when I was in college and had the metabolic capital to eat food items by the dozen. I created a beautiful mochi dough without any food coloring at all and it was perfect. But, the other day, I was inspired to create a mochi with not just a rose-leaf complexion, but a very berry flavor, as well. Usually, when people say “strawberry mochi ice cream” the strawberry usually describes the ice cream, not the actual mochi.
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