ICE CREAM MOCHIS
Hello my little cats! We're continuing the week with a recipe that's close to my heart! The recipe for Ice Cream Mochis, but what is it? I showed you how to make it. the recipe for classic mochis but this has nothing to do with it! Well, I think it's the dessert that's been giving me the heebie-jeebies for the last few years. My boyfriend likes to say that if I had to take three things with me to a desert island, they'd be an avocado, a pair of wedge espadrilles and mochi, and I'd be in the clear... More seriously, it's a Japanese dessert, very simply a scoop of ice cream imprisoned in a membrane of slightly sticky rice flour dough. The dough is hermetically sealed, and the ice cream is much colder than the dough, creating a clash of the titans. The ice cream melts quietly in its little pocket of rice paste, and it's so good.
It's best eaten with a teaspoon for the more distinguished, and not gobbled up like the hungry like me, at the risk of getting a fingerful, but it's so good! And for the occasion, we've even made a little video!
Kisses and see you tomorrow with Charlotte for a super fresh playlist!
To make a dozen mochis, you'll need :
- ice cream, choose your favorite flavors carefully,
- Maizena® (I can't give you a specific quantity, but make sure you have plenty anyway).
- 20 ml orange blossom
- 160 ml water
- 120 g rice flour
- 60 g sugar
- and cellophane
First of all, you're going to form your ice cream scoops in advance, because it's very, very important that the ice cream is cold when you assemble it, especially in these hot weather conditions! So I recommend that you use an ice cream scooper to form your ice cream balls, then put them in a muffin tray to prevent them from mixing, and put them back in the freezer for a few hours, or the day before for the next day! Mochis are a serious business, and I wouldn't want you to risk unnecessary disappointment... Once the ice cream balls are cold and formed, we'll move on to the rice dough, which you'll see doesn't require any special training. In a microwave-safe bowl, whisk together the rice flour, sugar, water and orange blossom. The mixture should be liquid and lump-free. Cover with cellophane and microwave for 1 minute at full power. Using a damp maryse, stir the mixture until it becomes rubbery, which is normal but not yet the case. Put the cellophane back in the microwave for another minute. Take it out carefully, without burning yourself, and it should be fine: the texture is sticky and there doesn't seem to be any liquid left. If it still seems a little runny, put it back in for another thirty seconds, and don't forget to stir beforehand.
Roll out the parchment paper and sprinkle the Maïzena® generously with a sieve. Using a rolling pin coated with cornstarch, flatten the rice dough as much as possible on the parchment paper. Place a baking tray underneath and chill in the fridge for thirty minutes.
When the time is up, remove the baking sheet and cut out circles using either a large pastry ring or a small bowl and knife. Your pastry discs should be about 12 cm long. Place your first pastry disk, dusted with Maïzena®, on a cellophane-covered plate. Do the same for the others, separating them with cellophane in between. Put the whole thing back in the freezer for thirty minutes, and you've hit the nail on the head! Once the dough has cooled, you can start assembling the mochis!
Also take out the ice cream and place your ball in the middle of your dough, grabbing it and the cellophane paper that separates your dough from the next disk. Fold the rice dough over your ball of ice cream, and don't hesitate to moisten your fingers to make the dough a little sticky and help close your mochis. Close by twisting the cellophane paper between your fingers like a purse, and pop into the freezer for an hour before serving! Repeat for the rest of the dough and ice cream, and enjoy!
