![]() A cookie-cutter (3.5-inch) is also helpful to cut mochi wrappers to the same size. You’ll also need a cookie scoop for creating smooth half-rounded ice cream balls with equal sizes. Otherwise, your ice cream will be rock hard, making it impossible to scoop. I find it much easier to scoop out the ice cream after letting it sit at room temperature for 5-10 minutes. The most fun part of this recipe is that you get to “design” your mochi ice cream with various flavored and colored ice cream. Generous amount to prevent the dough from sticking to your hands. ![]() This ingredient doesn’t go into the mochi, but you’ll need a ![]() You can find them in most Japanese grocery stores, or order them online from Amazon. Note that they are different from the regular glutinous rice flour. The key to the best mochi is using Shiratamako or Mochiko (sweet rice flour).
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