DIY Mochi Ice Cream【麻糬冰淇淋】【冰淇淋大福】【雪媚娘】

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#SimplyFlavorful【好滋味】#Mochi #MochiIceCream #IceCreamMochi #DIYMochiIceCream #HomemadeMochiIceCream #MochiDesserts #DaifukuIceCream #大福果 #麻糬冰淇淋 #麻糬 #大福冰淇淋 #糯米糍冰淇淋
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Ingredients (Six Mochi六顆):
(Fillings冰淇淋內餡)
1 cup heavy cream (一杯鮮奶油)
3 oz cream cheese, softened (3安士奶酪芝士)
¼ cup sugar (1/4杯細砂糖)
½ tsp vanilla extract (1/2茶匙香草精)
Strawberries and/or peach (水果隨意)
(Mochi Dough麻糬)
100 grams sweet rice flour (100克糯米粉)
75 grams sugar (75克細砂糖)
20 grams vegetable oil (20克素油)
150 grams milk (150克牛奶)
Food colorings if desire (食用色素隨意)
50 grams sweet rice flour (50克糯米粉做手粉)
Instructions:
• Dice the fruits and set them aside. Use any fruits you like.
• Add sugar and vanilla extract to softened cream cheese, thoroughly mix well.
• Next, whip the cream for only a few minutes on low speed, we want no peaks for this recipe. Stop whipping as soon as the cream has gone from runny to thickened.
• Add ¼ cup of the whipped cream to the cream cheese mixture to loosen up the cheese, then add it back to the whipped cream and mix well. Try not to beat in too much air, or it will not freeze well.
• I use half circle silicone mold to shape the fillings, they are 2 ½” wide and 1 ¼” tall. Place the silicone on a sheet tray before filling in so it’s easier to carry around. Fill the cup halfway up with the cream first, then add the fruits, then fill up the cup. Cover them with a plastic wrap, gently pack them down and freeze them for at least 4 hours.
• Making dusting flour. Toast 50 grams of raw sweet rice flour on low heat until it’s very hot and steamy. Pour it into a shallow dish to cool down, since it’s cooked so it’s safe to be consumed as is.
• Mix sweet rice flour, sugar, vegetable oil and milk. Use a whisk to mix until there are no lumps. This recipe yields 6 mochi.
• Divide the dough mixture into 3 equal portions to make three different colored mochi. About 105 grams each. Start with a little red food coloring to achieve pink, remember a little goes a long way. Then mix yellow and red to achieve peachy color.
• Steam for 20 minutes.
• Wear protective gloves when working with hot mochi. Wet the tip of a rolling pin to prevent from sticking. The purpose of pounding the dough is to make it airy and creamy, giving it its soft and chewy texture. Cover the dough with plastic wrap directly touching its surface so it doesn’t form a film on the top. Let it cool to room temperature.
• Always wear food safe gloves while working with mochi. Dust the mochi with generous amount of toasted sweet rice flour, use both thumbs and index fingers to pinch and stretch the entire edge of the dough. Dust off any excess flour. Unmold the filling and place it on top of the mochi, pull the mochi skin toward the center, then pinch to close. Again, dust off any excess flour. Wrap it in plastic for storing in the freezer. And keep them in the freezer. Take them out 10 minutes before serving. The mochi stays soft and chewy, and the homemade cream filling is out of this world.

[@sanajohn8381]

Super

[@JuanJuan-pg3de]

👍👍😋😋👍👍😋😋

[@user-hj7vq6rx9o]

How many grams is a mochi ball?

[@onexpressocafe1821]

How many grams in a mochi ball? Also what size silicone mold did you purchase, a link?

[@Alex_sad9252]

اريد التوجمه بالعربيه 😭