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Mochi are traditionally eaten on new years celebrations in Japan. They are so delicious that occasionally people suffocate from eating too many too fast. This is a basic recipe from glutinous rice flour with an icecream filling made from coconut milk and a lemon. First I show you how to make the icecream since it needs to be in the freezer for at least 4 hours.

Step 1: Ingredients Icecream:

  • 400 ml coconut milk
  • 100 grams sugar
  • 1 lemon

Equipment:

  • Kitchen Scale
  • Bowl (metal)
  • Mold for praline (optional)

Step 2:

You need 2 cooking pots. Melt the sugar in one pot at medium heat. Stir it until it becomes gooey. Preheat the coconut milk in the other pot.

Step 3: Thickening:

Add the hot milk to the molten sugar and mix. Now add the juice of the lemon and maybe abrade some of the lemon zest. Mix well.

Step 4: Freeze:

Fill the mix into molds or a flat covered bowl made of metal. Put in the freezer and stir occasionally within the first hour to prevent big icewater crystals.

Step 5: Monchi Ingredients:

  • 150 grams glutinous rice flour
  • 150 ml water
  • Potato starch (for the baking mat)
  • Pinch of salt (optional)

Step 6: Equipment:

  • Kitchen scale
  • Wooden spoon
  • Cupcake holders
  • Silicon baking mat

Step 7: Instructions:

Mix the 150 grams of glutinous rice flour with 150 ml of water in a pot at medium heat and stir well to avoid lumps.

Alternatively you can mix it all in a glass bowl and put it in your microwave. At 600 watt for 2 minutes, stir well and then another 2 minutes.

Step 8:

Spread the potato starch on the baking mat. If it has too many lumps it is better to sift it before. Heat and stir the rice flour until the mix changes colour. When the whole mass looks gooey, take it out of the pot and lay on the baking mat. Let it cool down.

Step 9:

Use some starch on your hands and roll out the dough. Use a cup to cut out pieces of the same size. Brush off excessive starch.

Step 10:

Take the icecream out of the freezer and place a dish in the middle of one mochi cutout.

Step 11:

Wrap the dough around the icecream.

Step 12:

Add some cocoa powder for decoration. Or matcha.

Step 13: Finished:

Eat them right on the spot or place them in a cupcake holder and put them back into the fridge. They are best eaten fresh.

Enjoy your meal!

<p>I am not a Vegan, but I am lactose intollerant and I will use your icecream recipe.</p>
<p>Just make sure you boil the sugar AND the coconut milk, otherwise you will cool down the melted sugar to solid caramel if you add cold coconut milk.</p>
That looks really good! I can't wait to try it:)

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Bio: Polymath and idiot. Mostly idiot.
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