Mochi Ice cream! - 蔴薯冰淇淋

After making mochi's, I have decided to take a step further to see if i could make mochi ice creams. So i was able to get this thing at this baking supplies shop in taiwan called “wagashi skin mix”, which apparently is powder that’s especially made for making wagashi and apparently is also better for freezing(?) I’ll have to try (or maybe one of you could help me try and let me know how it turns out) with using regular glutinous rice flour. I read some recipes online, and apparently it works just as well. Anyhow, since i used that special wagashi skin mix powder to make the dough, i’ll share my experience as is.
Today i chose to use matcha redbean ice cream which i purchased from the supermarket (cuz i don’t have an ice cream maker). so here we go!

Materials:

• A. ice cream (wtv flavor you prefer. i used matcha redbean).
• B. 1 1/2 table spoons Malt syrup (could be substituted with sugar)
• C. 1 rounded table spoon of shortening (may be substituted with cooking oil)
• D. ~1/2 cup of water
• E. 3/4 cup of wagashi skin mix powder
• F. mooncake mold (may be substituted with the plastic tray with wells used to hold commercially pacakaged mochi ice creams in the supermarket).
• Cooked corn starch (put some cornstarch into a small bowl, and put it into the microwave for ~1 1/2 minutes to cook it)

Directions:

1. place malt syrup (or sugar) into a pot with the measured water and shortening (or cooking oil). bring the combination to a light simmer.

2. Turn off fire, remove from stove then pour in the measured wagashi skin mix powder and mix well with a spoon/spatula/scraper until a dough forms. continue to mix and mash around until it’s cool enough for you to remove the dough and knead/squeeze with your hands. then knead/squeeze to add more chewiness to the dough. place into the fridge until chilled.

3. roll the dough into a long strip and cut into ~ 5 equal pieces using a knife(i overcut in this picture, please disregard the number of pieces here) but just cut it using the same method.

4. from each piece of cut dough, pinch off a small gumball-sized amount of dough and set aside. Roll each piece of dough into a ball, then press it until it’s to a desired thiness between your palms. spread some cooked corn starch on the counter top and starch one side of the pressed dough you just made. do the same to each of the gumball-sized pieces u pinched off from the dough (these serve as the bottom of the mochi later, or for emergency purposes if your dough doesn’t wrap up correctly).

5. take the mooncake mold or commercial mochi icecream welled tray and lay the larger flattened dough u just prepared in it (Note: the starched side should be the exterior of the mochi).

6. scoop some ice cream with a small spoon and place it into the hole made from the dough.

7. quickley take a smaller piece of the flattened dough (the one you prepared in step 4 that serve as the bottoms), lay it over the hole and seal in the sides with the rest of the dough.

8. put the mold face down, and press down the pump in the mold gently an few times to flatten out the bottom of the mochi, then push out the mochi from the mold using the pump.

Before u do anything else, PUT IT INTO THE FREEZER IMMEDIATELY. if you’re making a bigger batch, try to put the ones that are done into the freezer after you make every 3 or4 so they do not melt outside while you’re making more. allow these to freeze for an hour or so before you eat them so the ice cream inside can solidify a little more.

so here’s your homemade mochi icecream! not as hard as you thought right? just remember you need to act quickly so it doesnt all melt before you’re done wrapping! now that you’ve let it solidify in the freezer a little more, take a few out and try them!
Mo
bon appetit! :)

-Ney