It’s growing in popularity: mochi. Small balls of ice cream, wrapped in a thin layer of rice flour dough. And because of the versatility of the ice cream filling, it’s a snack that has a lot of varieties. Like this version with Japanese matcha tea used in home-made ice cream.
Ingredients fort he dough
· 150 gr. rice flour
· 175 ml. cold water
· 60 gr. caster sugar
· 1 tsp. matcha powder
· A pinch of salt
· Cornstarch
Ingrediënten matcha ijs
· 250 ml melk
· 1 tbl. Matcha powder
· 6 egg yolks
· 150 gr. Caster sugar
· 500 ml. heavy cream
Bereidingswijze
Because the matcha ice cream needs to stiffen up in the freezer, it’s best to start making that.
1. Heat up the milk in a pan. After, stir 2 tablespoons of warm milk (not too hot or cold) in a small bowl, together with the matcha powder. Try to avoid clumps.
2. Beat the egg yolks together with the sugar in a bowl until light and fluffy.
3. Bring the remainder of the milk in the pan to a boil and mix it with the egg mixture in the bowl. Put the mixture back in the pan and heat up on low heat. Keep stirring until thick.
4. Mix the matcha mixture with the milk mixture and set aside to cool.
5. Beat the heavy cream until stiff and fold through the cooled matcha mixture.
6. Put in a freezer safe container and freeze for 3 to 4 hours.
7. Take the ice cream from the freezer and but in mixer. Mix to break the ice crystals and to soften the ice cream. But back into the freezer for a couple of hours to a whole night.
You’re ready to start on the dough after the ice cream has been in the freezer for a couple of hours.
1. Scoop the matcha ice cream into 9 paper muffin cups.
2. Cover the scoops with plastic wrap and freezer for another 2 to 3 hours.
3. Mix for the mochi dough rice flour, salt and water in a microwave safe bowl.
4. Add the sugar while mixing.
5. Beat the matcha powder through the mixture. Avoid clumps.
6. Cover the bowl with plastic wrap and microwave for 1 minute on the highest setting. Remove foil and mix well.
7. Cover the bowl again and microwave for another minute. Mix well again after.
8. If you see excess moisture, cover again and microwave for an additional 30 seconds until the mixture is sticky and thick.
9. Cover your working surface with corn starch. Place the dough on the surface and cover this with corn starch as well.
10. Roll the dough into a 5mm thick square. Cut 9 squares out of this square of dough and let cool.
11. Take the frozen ice cream balls and put it onto a square. Knead the dough quickly around the ball. Make sure all edges are sealed shut.
12. Repeat 8 more times.
13. Stick the balls back into the freezer for another 2 hours or until frozen solid.
14. Take the mochi from the freezer a couple minutes before serving.
