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Matcha Ice Cream Mochi made with steamed rice.
-scoop some ice cream into a plastic food wrap, shape it into an ice cream ball, keep in the freezer. Repeat to make 6-8 ice cream balls.
- soak 2 cups of sticky rice (aka sweet rice) in cold water overnight. Drain the water.
- steam drained soaked rice (do not need to add extra water) over high heat for 45 minutes until fully cooked.
- add 35g unsalted butter and 1/3 cup of sugar to steamed rice, pound until sticky. The longer you pound, the smoother they get.
- divide the rice dough into 8 portions. Roll each portion into a 5 inch circle wrap. Sprinkle some cooked corn starch to prevent sticky. (Pan fry 1/3 cup corn starch over medium heat for 5 minutes until it smells like popcorn. Do not add oil.)
- take out ice cream balls from the freezer, remove the plastic wrap, wrap the ball with mochi skin.
- Dust with some matcha powder for decoration.
They don’t look as pretty as glutinous rice flour ones, but they are easier to make! And taste as good as glutinous rice flour ones!
More recipes on my food blog: msshiandmrhe.com
Matcha Powder:amzn.to/3m8YOep
#recipes #food #mochi #dessert #asianfood #matcha #icecream #foodasmr #rice