Vegan Strawberry mochi ice cream with a mushy and chewy strawberry mochi exterior, and vanilla ice cream and strawberry jam ice cream filling. This mochi makes use of a number of recent strawberries and is enjoyable to make!
Key components you may want
Notes concerning the components
Candy glutinous rice flour OR mochiko flour. That is accessible in lots of East Asian retailers. Common rice flour won’t work for this recipe!
Sugar sweetens the strawberry mochi and retains it mushy within the freezer.
Strawberries add taste, colour and moistens the mochi dough. Alternatively, you’ll be able to substitute it with 1 cup of dairy-free milk, strawberry essence and further pink meals coloring.
Meals coloring (non-compulsory). The strawberry mochi is an earthy pink colour with out the coloring.
Cornstarch prevents the mochi combination from sticking to your palms, work floor and utensils. Alternatively, you need to use potato starch. It’s also possible to substitute a number of the cornstarch with a neutral-flavored oil.
An entire record of components, portions and directions are within the grey recipe card on the backside of this put up.
Getting ready the ice cream
First, I like to recommend making ready the ice cream! Freshly scooped ice cream is mushy and troublesome to wrap in mochi dough. So, after scooping the ice cream, we have to refreeze it.
Every scoop of ice cream ought to be about 2 tablespoons. For this recipe, I like to recommend vegan vanilla ice cream or vegan strawberry ice cream!
Alternatively, for vegan ice cream that is swirled with strawberry jam, you’ll be able to both:
- Dollop the jam instantly into the ice cream tub and scoop it OR
- Place some ice cream right into a bowl, dollop the jam on the ice cream and scoop.
Getting ready the mochi dough
The mochi dough comes collectively in a single bowl and is cooked within the microwave.
First, add all components to a bowl and blend (Photographs 3 & 4). Cowl the bowl with food-safe wrap or a plate and microwave for two minutes then combine.
Repeat that course of with 1-minute increments within the microwave. Over time, the colour of your mochi dough will change so be at liberty to combine in some pink meals coloring in the event you like (Picture 5)!
If you do not have a microwave, you’ll be able to steam the mochi dough for 15-20 minutes, and stir the combination 1-2 occasions in that point.
Evenly, a whole lot of the liquid will evaporate and your remaining mochi dough ought to be mushy and stretchy (Picture 6). It is prepared when the floor is shiny and the dough comes collectively in a unfastened ball. The dough is extraordinarily sticky, so I like to recommend dusting your spatula, utensils and palms with cornstarch or coating them in oil.
Assembling the mochi ice cream
My prime suggestions for assembling the vegan strawberry mochi ice cream are:
- Use a number of cornstarch when rolling out the mochi. You’ll be able to at all times mud off any extra cornstarch later.
- Work in a short time when wrapping the mochi! Ice cream melts and may make it troublesome to wrap the mochi. I positioned the mochi dough in a small dish/bowl so my palms do not soften the ice cream.
In any other case, it will possibly take just a little apply to wrap the ice cream. Have enjoyable with it and don’t be concerned if it is not good!
Lastly, freeze the vegan mochi ice cream for 1-2 hours then take pleasure in!
Extra Ideas
Mochi dough is supposed to be very sticky! In actual fact, the stickier it’s, the softer your remaining mochi might be :).
Should you’re on the mixing stage, get a bowl scraper or spoon, cowl it in oil and scrape the perimeters of the bowl. After this, you might discover that your dough comes collectively! If not, microwave the dough till extra of the water evaporates and your mochi is not as runny.
While you eat the mochi straight from the freezer, it’s going to be frozen stable. Let it defrost for 10 minutes to melt the mochi pores and skin.
Should you defrost your strawberry ice cream mochi and it is nonetheless onerous, it is doubtless that you simply overcooked your mochi dough or left the dough to dry out at room temperature whereas making it.
Extra vegan Asian desserts and strawberry desserts
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Strawberry Mochi Ice Cream
Vegan Strawberry mochi ice cream with a mushy and chewy strawberry mochi exterior, and vanilla ice cream and strawberry jam ice cream filling. This mochi makes use of a number of recent strawberries and is enjoyable to make!
Servings: 12 small ice cream mochi
Directions
Put together the ice cream:
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Line a small tray with parchment paper or place some cupcake liners in a muffin tin.
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Optionally available: Dollop the jam onto the ice cream.
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Use a small ice cream scoop or a spoon to scoop the ice cream into balls (about 2 tablespoons giant). Strive to ensure your ice cream scoops haven’t any ‘gaps’. Place the scoops in your baking tray or in your cupcake tin. Freeze the ice cream for two hours or till stable.
Put together the mochi dough:
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Add the flour, strawberry puree and sugar to a medium mixing bowl. Combine till mixed and there aren’t any lumps.
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Cowl the bowl with microwave-safe wrap (or a microwave-safe plate). Microwave for two minutes on excessive. Stir the combination with a spatula or the dough hook of a hand mixer. (observe 2 for steaming methodology)
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Microwave the mochi dough for 1 minute then combine once more. Chances are you’ll need to coat your spatula with cornstarch or cowl it with oil to forestall it from sticking. Repeat the method 2-4 extra occasions or till your mochi dough is sticky and shiny, and comes collectively in a unfastened ball. The colour of your mochi dough will change the extra you prepare dinner it. If you would like a extra vibrant pink colour, combine in some meals coloring. The ultimate mochi dough might be very sticky.
Assemble the mochi:
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Generously coat your work floor, palms and any utensils with cornstarch. Or you’ll be able to coat your palms with oil. Divide the mochi dough into 12 components.
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On a closely dusted work floor, use a rolling pin to flatten every mochi ball right into a flat spherical circle round ¼ inch (6mm) thick. Every circle ought to be giant sufficient for wrapping your ice cream. If the mochi dough sticks to something, mud it with cornstarch.
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Choose up one mochi circle and dirt off any extra cornstarch. If desired, place the mochi circle in a small dish to carry it when you assemble the mochi. Place one scoop of ice cream in the midst of the mochi dough and shortly wrap the mochi across the ice cream. After you wrap the ice cream, if there’s any extra mochi dough, minimize it with a pair of scissors. Invert the mochi, place it in a cupcake tin then freeze. Repeat with the remaining mochi. Be sure to’re wrapping just one mochi at a time whereas leaving the remaining within the freezer.
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Freeze the strawberry mochi ice cream for 1-2 hours.
Serving and storing the ice cream mochi:
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While you’re able to eat the mochi, allow them to sit at room temperature for round 5 minutes to let the mochi pores and skin soften. Should you eat them instantly, the mochi might be very onerous.
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Retailer leftover ice cream mochi in an hermetic container for as much as 1 week.
Notes
- To puree the strawberries, can use a blender, meals processor or stick blender. Be sure there aren’t any lumps. Should you desire, you need to use a sieve to take away the strawberry seeds however I do not they’re noticeable within the mochi.
- Should you do not need to microwave your mochi dough, steam it on low to medium warmth for 15-20 minutes. Stir the combination 1-2 occasions with an oiled spatula whereas it is steaming. The mochi dough is prepared when it is shiny and sticky.
Vitamin
Serving: 1 ice cream mochi | Energy: 108kcal | Carbohydrates: 20g | Protein: 1g | Fats: 3g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 0.1mg
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