Hello Everyone, welcome to the uTry.it channel. This is Amy Tong.
Today, I have this delightful and delicious recipe to share with you.
They are one of my childhood's favorite dessert.
The outside is soft and chewy, the inside is packed with silky and smooth ice cream.
The combination is simply irresistible!
Follow me to the kitchen and I'll show you how to make these Ice Cream Mochi.
Also know as 雪糕糯米糍 in Chinese.
First, let me show you how to make this fresh mango ice cream.
It's super easy to prepare and there's no eggs involved.
We will need to flesh from 4 medium sized yellow mangoes and cut them into cubes.
Place the mangoes in the freezer safe container and freeze them until frozen.
And it takes about 2 hours.
Then, place your frozen mango cubes in the blender,
along with 1 1/2 cup of whole milk, 1 cup heavy cream, 1/2 a cup of sugar,
1/2 a teaspoon of vanilla extract, a pinch of kosher salt, and a tablespoon of orange liquor.
I always put a little bit alcohol in my ice cream because it will help your ice cream stay nice and soft.
That is because alcohol doesn't freeze!
Blend the mixture until it's nice and smooth.
Next, prepare your cream machine according to the manufacturer's instructions.
And here's another tip for you.
Make sure your ice cream machine bowl is chilled in the freezer overnight.
When you churn your ice cream base into ice cream in a short period of time, that will reduce the risk of ice crystal formation.
Which means you will have a creamy and smooth ice cream.
That is the same reason why we freeze the mango cubes before blending!
The churning should take about 15 to 20 minutes.
At the stage, your ice cream should be like a soft-serve consistency.
This recipe yields about 1 1/2 quart of ice cream, so feel free to enjoy some right now!
For the Mochi Ice Cream, we'll need the ice cream to be more firm.
And this is one of my favorite ice cream container.
The double wall design really keep the ice cream form getting any ice crystal.
It's easy to scoop and quite a space saver in my freezer.
I'll list the product link below this video for your reference.
In case if you wonder, this is not a commercial!
I just love this product so I guess I'll share it with you here.
Transfer your freshly churn ice cream into a freezer save container and freeze it overnight or until it's firm.
When your ice cream is firm, line a mini muffin pan with cupcake liners.
Scoop your ice cream into the cupcake liners.
And the 1 tablespoon cookie dough scoop is the perfect size for this recipe.
I'll list the product link below this video for your convenience.
I've shared my green tea ice cream and strawberry ice cream recipes in the past.
I'll put the recipe links below this video as well.
Place the ice cream balls back to the freezer for about 1 hour.
For the mochi dough, we'll need 10 tablespoons of glutinous rice flour,
6 tablespoons of rice flour, 6 tablespoons of sugar.
Give your ingredients a quick stir and add in 1 cup of water.
Whisk until everything is well incorporated.
Loosely cover the bowl with a plastic wrap and make sure to leave a gap for the steam to escape.
Heat the mixture in the microwave over high heat for about 1 1/2 minutes.
Be very careful because the bowl could be quite hot.
Open the plastic wrap away from yourself so that you don't get burn by the steam.
At this point, your mochi dough is only halfway cooked.
With a rubber spatula, give your dough a good stir.
Cover the bowl with the plastic wrap and microwave for another minute.
At this point, the mochi dough is about 80% cooked through.
Give it a good stir, covered it, and back to the microwave for another 30 seconds.
Now your mochi dough is completely cooked through.
You can tell by the slightly translucent color of the dough.
Give it a quick stir and let it cool off slightly.
Dust a piece of plastic wrap with a little bit of potato starch.
Transfer the mochi dough onto the plastic wrap, dust the top with a little bit of potato starch so it won't stick to the wrap.
Cover the mochi dough with the wrap and chill in the refrigerator until it's completely cooled.
When your mochi dough is completely cooled down, dust your rolling mat and rolling pin with more potato starch.
Work with 1/2 of a portion of the dough at a time and roll it into an 8 by 11-inch rectangle.
If your mochi dough gets a little bit sticky, simply dust it off with a little bit more potato starch.
Just make sure you use potato starch and not any other flour.
Because the potato starch doesn't have the raw flour taste which is perfect for this recipe.
Use a 3 1/2-inch round cookie cutter and stamp out your mochi dough.
You should be able to get 6 rounds for each portion.
Dust off the excess flour with a pastry brush.
Separate each stamped out mochi dough with a piece of plastic wrap.
Stack them up together and repeat with the rest.
After you stamped out all the mochi dough, take the ice cream balls out from the freezer.
Work with 1 piece at a time.
Simply remove the cupcake liner and place the ice-cream ball on top of the dough.
Pick up the mochi dough and pinch the edges together. Make sure all the sides are sealed up.
Wrap the ice-cream mochi with the plastic wrap and place it back to the muffin pan.
After you wrap all the ice cream mochi, place the muffin pan back to the freezer for at least 30 minutes to firm up the ice cream.
To serve, unwrap the ice cream mochi from the plastic wrap and transfer to the platter.
Let the ice cream mochi rest at room temperature for a few minutes before serving.
That way, the mochi dough has a chance to soften up.
The mochi skin is soft and tender with a signature chewy texture.
The ice cream inside is smooth, creamy, and packed with mango flavors.
Give this recipe a try and I'm sure you'll love it as much as my family does!
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And remember, Eat, Drink, and Be Happy!
Thank you so much for watching and I'll see you all next week!