Mochi is so good knowing how to make it can only make your life more fulfilled. Also later on your stomach will be more full too.
Just so you have the choice see below both the fast and traditional mochi making recipes.
Recipe 2
Traditional Ice Cream Mochi Recipe
Make the same recipe with a few more pieces of equipment, few different ingredients, and a bunch more time. Though nothing better than learning how to make our favorite sweet treat the way they've made it since the beginning.
Ingredients
Nutrition Facts
Calories2501
Fat129
Saturated Fat60
Unsaturated Fat1
Trans Fat0
Carbohydrates130
Sugar17
Sodium4466
Fiber18
Protein176
Cholesterol558
Things you'll need
Japanese KineStand MixerHJF Cutting BoardHJF Apron
Wash the rice gently under running water, changing and draining the water a few times.
Soak the rice in the large bowl with plenty water overnight.
Mold ice cream into a large ball shape and freeze. Set up the steamer
Drain the soaking water.
In a glass bowl lined with a wet kitchen cloth on the bottom place rice into wet towel. twist top to "close"
Place into steamer and cook for 20 mins or until fully cooked.
once cooked place into kine and commence the pounding. after several minutes the dough will begin to form, add desired food coloring and Continue the pounding until a smooth consistency is achieved. Spread out onto a parchment lined paper dusted with potato starch.
Allow to rest so that the dough is easier to stretch into the desired round shape.
Place frozen ice cream into the center of the dough, stretch the dough over the top to cover. Turn entire Mochi ball over on to the seamed side and place on plastic wrap. Cover and place into the freezer for at least 2 hours.
To eat, remove from freezer and allow to thaw slightly for a few minutes.
