Seriously Asian How to Make Mochi by Hand Recipe. This Sunday marks the Lunar New Year for the Chinese, Vietnamese, and Korean cultures. While no single dish can represent the diverse practices of each cuisine, rice is a common thread, a symbol of wealth and plenty. This year, Im making mochi, which is always fashioned from glutinous sweet rice. The grains of rice develop an especially sticky surface when cooked. So sweet and dense, the kernels taste appropriately gluttonous on special occasions. Making mochi at home is a completely manageable, albeit sticky, activity. In Japan and Korea, the rounds of glutinous rice, known as mochi and tteok, respectively, are indulgently gooey affairs. The cakes, which can either be sweet or savory, are steamed, pounded, or pan fried. Store bought versions are usually coated with too much starch and can taste like chemicals or waxy fillings. The homemade version, however, is one of my favorite treats soft and chewy with the sweetness of glutinous rice coming through, freshly pounded mochi is not to be missed. And, despite its opaque appearance, making mochi at home is a completely manageable, albeit sticky, activity. The steps and recipe ideas, after the jump. BlogPost/l_12909_pink-mochi-ice-cream.jpg' alt='How To Make Mochi Ice Cream Youtube' title='How To Make Mochi Ice Cream Youtube' />Mochi is a chewy, easytomake dessert and the Japanese equivalent of the rice cake. These Asian delights can be enjoyed plain, or they can be jazzed up with a yummy. Learn how to make mochi with this stepbystep tutorial. Today, were making mochaflavored mochi with the help of Youtube sensation, The Squishy Monster. How to Make Mochi. Mochi is a type of Japanese rice cake. Very chewy and sweet, it takes some effort to make, but it is worth the effort and indeed, making mochi is. How To Make Mochi BallsMochi Ice Cream Just One Cookbook. Looking for a fun cooking project with your children Try Mochi ice cream The popular Japanese dessert is easier to make than you think. Imagine your kids smiling faces when they bite into their favorite ice cream inside the soft mochi shell. Mochi Ice Cream is a popular dessert served in some Japanese restaurants in the U. S. and can be purchased in US grocery stores including Trader Joes and Costco. Have you had a chance to try This delightful dessert with refreshing cool ice cream inside soft mochi shell is one of my familys favorite, and not that hard to make at home yourself. Whats the best part of homemade mochi ice cream recipe You can put your favorite ice cream inside the mochiRefreshing and delightful dessert with your favorite ice cream wrapped in soft thin mochi shell. I know you probably dont believe me when I say its not that hard to make but you have to trust me If you follow the my tips below, you CAN make decent mochi ice cream even at the first try DOs Keep your kitchen cool when you are working with ice cream. Get this cookie scoop portioning scoop for creating the same portions and nice half round shaped ice cream for mochi filling. Use generous amount of potatocorn starch on your hands and working surface to prevent sticking. Use a cookie cutter or small bowl to cut out mochi into a round shape. Round shape instead of square cut seals the mochi neatly and avoid excess amount of mochi on the bottom. And heres the secret tip Wear thin latex gloves to insulate warm hands from ice cream and to prevent your hands from sticking to mochi. DONTs Do not take short cuts until you are comfortable with making mochi ice cream. Do not expect to make a perfect shape mochi ice cream for the first few trials. Working fast is the most important when dealing with ice cream. Here are a few notes about the recipe. Shiratamako  vs.  Mochiko flour   Ive tried making mochi ice cream recipe with both kinds of glutinous rice flour also called sweet rice flour but I have to say texture and flavor of mochi ice cream made with shiratamko is much better. To learn the difference between these two types of glutinous rice flour, please hop over to Shiratamako page to read more details. Steaming vs. Microwave Both methods work well, and its really a personal preference. I usually make it with microwave because it only takes 2 and half minutes to cook mochi. My microwave is 1. W make sure to adjust your microwave setting accordingly. Once my children found out that I was making mochi ice cream recipe, they volunteered right away to taste test all the different flavors. My daughters favorite is strawberry and my sons is vanilla. Whats your favorite Dont want to miss a recipe Sign up for the FREE Just One Cookbook newsletter delivered to your inbox And stay in touch on Facebook, Google, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time Substitute for shiratamako Gather all the ingredients. Using the cookie scoop, scoop out ice cream into aluminumsilicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid. Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together. Add water and mix well until combined. Microwave Method If youre using a microwave to cook mochi, cover the bowl with some plastic wrap do not cover too tight. Put the bowl in the microwave and heat it on high heat 1. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 3. The color of mochi should change from white to almost translucent. Steaming Method If youre using a steamer, cover the steamer lid with a towel so the condensation wont drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 1. Half way cooking, stir with wet rubber spatula and cover to finish cooking. What Is Chipotle Chile Powder more. The color of mochi should change from white to almost translucent. Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top. To prevent from sticking, sprinkle more potato starch on top of the mochi. Once its cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because its easier to evenly spread out. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 1. Take out the mochi from the refrigerator and cut out 7 8 circles with the cookie cutter. Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers I could make about 1. Now were ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball. When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen all times. Put mochi ice cream back into the freezer for a few hours. When youre ready to serve, keep them outside for a few minutes until mochi gets soften a little bit. Shiratamako and mochiko  These are glutinous rice flour sometimes called sweet rice flour made of Japanese short grain glutinous rice. More about it here. Sugar Do not omit sugar as it helps mochi stay softer. Equipment you will need 1. A cookie dough scoop smaller than an ice cream scooperA rolling pin. Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If youd like to share this recipe on your site, please re write the recipe and link to this post as the original source.