If you scream for ice cream, then you’ll love mochi.
It’s basically your favorite treat in a tasty edible pouch to-go.
It turns out that it’s not so hard to make your own right in your kitchen. Thanks to food influencer Jasmine from @jasmineandtea, we’ve snagged the recipes for you try your hand at these treats for the whole family.
View this post on Instagram
We know, you just want to get to the deliciousness, already, but here’s a quick history lesson to savor: Mochi ice cream actually originated with a Japanese-American family in the 1980s. They owned a bakery in L.A., and after a trip to Japan where they were introduced to the original mochi (the super-chewy snack made from bean paste and pounded glutinous rice), they decided to make a version they could sell to sweet-toothed Americans.
While the Japanese treat has taken over the U.S. and can now be found in most large grocery stores, more and more people are flocking to the frozen section to get their hands on the rice batter-covered ice cream sweets that come in both predictable flavors (like chocolate and vanilla) and more creative concoctions (like matcha green tea).
Nowadays, you can’t even get near the mochi bar at Whole Foods if you go at the wrong hour of the day!
If you’re sick of making trips to the store or just want to try your hand at something new and deliciously rewarding, now’s the perfect time to learn how to make your own and save yourself the trouble.
Here are 3 tasty recipes from food whiz @jasmineandtea that will allow you to start practicing your own mochi-making skills.
We’ll breakdown the steps from Jasmine’s video, but if you want to see how to do all of this in action, scroll to the video below.
From a detailed recipe for Strawberry Ice Cream Mochi to the super flavorful Chocolate-Covered Strawberry Mochi, and Cookie Dough Mochi, let’s get started.
Here’s what you’ll need for your Strawberry Ice Cream Mochi:
- 1/2 cup of whole milk
- 1/3 cup of cane sugar
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of coconut oil
- 1/2 cup of Mochiko sweet rice flour
- Corn starch (for dusting)
- Strawberry ice cream
1. Start by creating your filling so grab an ice cream scoop and some plastic wrap and create solid balls out of your strawberry ice cream, twisting the plastic wrap at the bottom. Stick those in the freezer for a few hours.
2. Simmer the milk and sugar over low heat in a saucepan until the sugar is dissolved.
3. Now, add the vanilla extract, coconut oil, and any food coloring you want (if you’re going for a certain look).
(Always remember to add food coloring in the smallest possible amounts – you can always add more, but you cannot take it away!)
4. Next, slowly add in your rice flour and stir with a whisk so you can get it nice and smooth. You don’t want any lumps in this recipe, so just sprinkle in about a tablespoon at a time.
5. Your sauce will thicken as you stir, so as soon as you finish adding the flour, you’ll want to increase the heat to medium and work it until it looks like this:
6. You’ll need to stir constantly for about 5 minutes to get the right consistency.
The final product should be glutinous and chewy when you taste it.
7. Now, turn off the heat and have a cutting board ready and dusted with corn starch (with a little extra nearby to dust your hands so the glutinous substance doesn’t stick too much.
8. Like you would with a pizza crust, flatten the mochi coating with your hands, flipping it over and working the dough until it’s thin and cool.
9. Cut your round dough into 4 slices and place one on a sheet of plastic wrap.
10. Then, put one of your ice cream balls in the middle.
Now comes the important part and you’ll want to work quickly, but DON’T panic!
11. Gather the plastic wrap to twist the dough around the ice cream ball and twist at the bottom to seal it up. You should have a ball that looks like this:
12. Put it in the freezer immediately so that none of the heat from the dough starts melting the ice cream. (You can also flatten the top a bit so that you get more of a disk shape than a perfect circle).
And then, voila! Your mochi is ready as soon as it’s frozen!
Chocolate-Covered Strawberry Mochi
For this one, you’ll need either a double boiler or a pot and bowl. If you’re making a DIY broiler, fill the pot with water until it boils, set the bowl on top, and add your ingredients to that bowl.
1. First, add your chocolate to the double boiler until it’s melted.
2. Next, take fresh strawberries and stick them with a toothpick so you can drag them through the chocolate. Then immediately put them in the fridge so the chocolate hardens.
3. Now, make your mochi dough using the instructions above.
4. Once you’ve cut it into four pieces, you don’t need plastic wrap. Instead, you’ll wrap the dough around each chocolate-covered strawberry and roll it between your hands (or your hands and the cutting board covered in corn starch) until you get a uniform shape.
5. Then, just pop them in the freezer until you’re ready to snack!
Are you a cookie dough fiend?
Cookie Dough Mochi
Doesn’t this filling look scrumptious?
For the cookie dough, you’ll need:
- 1/2 cup of all-purpose flour
- 4 tablespoons of unsalted butter
- 1 teaspoon of granulated sugar
- 1/4 cup of brown sugar
- 1/2 teaspoon of vanilla
- 1 tablespoon of almond milk
- Pinch of salt
- Chocolate chips (to taste)
1. Lightly toast the flour in a pan over medium heat for about 5 minutes, stirring often.
2. Next, cream together the butter and sugars in a bowl with a spatula. It’s easiest if you cut up the butter into pieces so you can get the mixture smooth and creamy.
3. Now add the vanilla, salt, and almond milk to the bowl and mix well.
4. Then, add your toasted flour very slowly, incorporating it into the bowl mixture bit by bit.
5. It’s going to take some effort, but you’ll be rewarded with a smooth paste at the end that looks like this:
6. Then add your chocolate chips (only you know how many you can handle!).
7. Now you can roll the mixture into balls and enjoy some cookie dough without the tummy ache!
Now, let’s turn that cookie dough into a proper mochi!
8. Follow the instructions in the Strawberry Mochi recipe above to make your mochi dough (but for this one, you probably don’t want food coloring).
9. Make sure you have your cookie dough balls frozen and ready to go as well!
10. Since you’re not using ice cream in this one, you won’t need your plastic wrap. You’ll simply roll the mochi dough around your cookie dough balls (just like you did with your chocolate-covered strawberries) and then roll the dough into your starched hands until you get a uniform ball.
11. Then just pinch off the excess dough and roll the finished ball in the corn (or potato) starch.
12. If you want to flatten it a bit, you can (so it takes the customary shape).
And there you go! Now you’re a mochi master!
Once you learn to make your mochi dough you can put in any ice cream or other substance you want in there and serve the perfect trendy summertime dessert to all of your friends.
They’ll be so impressed!
And you can catch more from @jasmineandtea on the social media platform of your choice:
YouTube – Jasmine and Tea,
TikTok – @jasmineandtea,
Instagram – @jasmineandtea,
Facebook – Jasmine and Tea,
Website – www.jasmineandtea.com,
Pinterest – jasmineandtea
Please SHARE this with your friends and family.
Sweet and Savory
Join your friends or be the first to like our page