Mochi Ice Cream is one of my favorite desserts so we’re definitely sticking around for
it.
Hi Bold Bakers, since the beginning of Bigger Bolder Baking you guys have been asking me
to make Mochi.
Now I adore Mochi, but the thing about it is, I didn’t know how to make it.
So I did what everybody else does, I went on YouTube and I watched loads of videos.
I got inspired by 2 in particular.
Joshua Weissman I really enjoy his channel, and also Binging with Babish I love his videos.
I’m gonna put a link to both of those creators you definitely wanna check them out.
But their step-by-step was awesome and I’m inspired by them so I’m gonna show you how
to make it right now.
So here I have some ice cream, you can use store bought or homemade that’s totally
fine.
I have my 2 ingredient ice cream, I’m using vanilla just to keep it nice and plain.
And all you want to do is just do a coupe nice scoops with a little scooper, around
a tablespoon scoop.
We’re gonna do a few of those, like around 12 and then we’re going to get them into
the freezer.
To make life easy on yourself, dip your scoop in a little bit of warm water and then your
scoop will just come right out and it will stay nice and smooth.
So then get these guys into the freezer, you want them to get nice and hard.
We’re gonna let them chill out while we make our dough.
So first things first let's talk flour.
So you need a sweet rice flour to make Mochi.
Now this is the brand I use, I’m gonna put a link on my website along with the recipe.
This is really good, it is from Kota farms and it is from California.
So we’re gonna add some of this, we’re gonna add some sugar, this is just regular
granulated sugar.
And then we’ll get a little whisk, or a big whisk, and just whisk these ingredients
together.
And then while you’re whisking we’re going to add in some water.
This is a starchy flour so it gets really thick.
This is lovely and smooth, so what we’re gonna do is cover this up.
You can use cling wrap or any alternative.
And then we’re just gonna give it a nice seal, and then we’re going to pop this into
the microwave.
We are gonna microwave it for around a minute, then we’ll take it out and give it a stir.
When the minute is up just take a whisk and whisk your dough, and get it nice and smooth.
Cover it up again and pop it back in the microwave for another minute.
With a spatula this time we’re just gonna give it a stir, there’s no need for a whisk
at this stage.
Then we’re gonna pop it back into the microwave for thirty more seconds.
Ok this is looking good, it’s nice and stick.
And, here’s what we’re gonna do I’m actually gonna color mine with a little bit
of food dye.
You can use natural or a good quality store-bought one.
I just want to tint it, kind of pink.
Then I’m gonna mix the color in.
This is a really sticky dough but don’t worry we have a trick that’s gonna help
us handle it.
So I colored mine for contrast but you can leave it plain, you don’t need to color
it.
So now, here’s what we’re gonna do.
Get a nice big piece of parchment.
Put it out onto your work surface.
We are going to get some corn starch.
Joshua used corn starch, and Binging with Babish used potato starch.
So that’s up to you.
But I’ll tell you what, the one thing that both of them did was they were very generous
with it.
Because this is a very sticky dough and you need it to lift off your paper.
So now let’s get this stick dough out of the bowl.
It does help if you dip your spatula in a little bit of water.
Then again, drench heavily with cornstarch.
So I’m gonna grab my rolling pin.
We are gonna roll this out, make sure your rolling pin is coated.
Oh man, I think I may have been a little heavy handed with the corn starch.
So maybe you can lighten up on that a little bit.
But there we go it’s better that it doesn’t stick.
But roll it out until it’s around a quarter of an inch thick, so it’s around 12 inches
by 16 inches.
Kind of like a rectangular shape.
So this is actually our dough this is how easy it is to make.
So we’re gonna slide it onto a baking tray.
Lovely jubbly.
So what we’re gonna do is let this chill in the fridge for around 30 minutes, then
the fun part, you take it out and shape them.
So here’s our Mochi dough, it looks the exact same just colder.
Now what you want to do is cut out your nice big circles, I’m going to use, this is a
round three and a half inches maybe a little bigger.
If you go smaller just be careful you don’t go too small and then you won’t be able
to get it all around your ice cream.
So go ahead and cut out all your circles.
Cut them close together because you actually won’t be re rolling this dough.
And then what we’re gonna do is just grab our ice cream.
It’s gotten really lovely and hard.
We are going to brush off all of our mochi dough.
Get it all off, both sides.
And then pop one of your balls in there, flat side facing you and the rounded side facing
down.
And then simply just fold over the mochi.
Almost like a little envelope.
And then that’s it.
Now what you want to do is get a little bit of cling wrap.
And we’re just going to wrap your mochi in that just to get its shape.
Then we’re gonna place them in the freezer one by one so they stay nice and frozen, and
then you’re just gonna keep on building them.
For this size ice cream scoop, make sure your scoop is nice and big because otherwise you’re
gonna end up with a bunch of excess dough and you don’t want that.
If you need to cut them smaller then go for it.
So then what you need to do is leave them in the freezer for around 4 to 5 hours.
Let them freeze up again, let the ice cream get nice and hard and then we’re ready to
enjoy.
I am supper chuffed with how these came out so, Kevin, my taste tester…
Alright I’m excited.
Oh gem.
I’ve missed these.
We haven’t been able to go out for sushi for a while, and I just love the texture of
this dessert.
You are a texture dessert person.
This is my favorite thing ever.
This is delicious.
So good.
Thank you so much to Joshua Weissman and Binging with Babish you guys put out awesome videos
and you helped me nail it.
Thanks everybody, and we’ll see you again soon.
Thanks guys.
Georgie you’re gonna love this.