Imagine biting into a cloud-like, pillowy exterior that reveals a creamy, cold surprise inside - welcome to the world of Mochi Glace Yukimi Daifuku! This Japanese dessert is not just a treat; it's an experience that will transport your taste buds to a realm of pure culinary magic. Combining the traditional art of mochi-making with the modern love for ice cream, this dessert is about to become your new obsession. Get ready to impress your friends and family with a dessert that looks complicated but is surprisingly simple to create!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1 cup water
- 1/2 cup ice cream (any flavor)
- Potato starch for dusting
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and dusting it generously with potato starch.
- In a microwave-safe glass bowl, mix glutinous rice flour, sugar, and water until smooth, ensuring no lumps remain.
- Cover the bowl with plastic wrap and microwave on high for 1 minute, then remove and stir thoroughly.
- Return the mixture to microwave and heat for another 30 seconds, then stir again. The mixture should become translucent and sticky.
- Dust your work surface generously with potato starch to prevent sticking.
- Transfer the hot mochi onto the starched surface and let it cool slightly for 2-3 minutes, but not completely.
- Divide the mochi into 4 equal portions and flatten each into a thin, circular disc about 3-4 inches wide.
- Remove ice cream from freezer and quickly scoop small balls, about 1-2 tablespoons each.
- Place an ice cream ball in the center of each mochi disc.
- Carefully wrap the mochi around the ice cream, pinching and sealing the edges to completely enclose the ice cream.
- Roll the sealed mochi in additional potato starch to prevent sticking.
- Place the completed mochi ice cream on the prepared baking sheet and freeze immediately for at least 2 hours before serving.
- When ready to serve, let the mochi sit at room temperature for 1-2 minutes to soften slightly for easier eating.
Tips
- Temperature is Key: Work quickly when handling the mochi and ice cream to prevent melting. Keep your ice cream rock-solid before wrapping.
- Potato Starch Matters: Be generous with potato starch to prevent sticking. It's your secret weapon for smooth mochi-making!
- Microwave Precision: Watch your mochi mixture carefully to avoid overcooking. It should be translucent and sticky, not dry or crumbly.
- Freezing Technique: Freeze the mochi ice cream immediately after preparation to maintain its shape and texture.
- Serving Hack: Let the mochi sit at room temperature for just 1-2 minutes before serving to achieve the perfect soft-yet-firm texture.
- Flavor Experiment: Try different ice cream flavors to create your unique mochi glace variation - from classic vanilla to matcha or even chocolate!Pro tip: Practice makes perfect! Don't get discouraged if your first batch isn't Instagram-worthy. Each attempt will improve your technique!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
