Giant matcha mochi ice cream
So, this AMAZING dessert popped up on my Facebook feed…
After finding out that we had some matcha powder lying around in the cupboards, I had to try it out.
An English translation of the recipe is in the comments but it’s been converted to American measurements and I was stupidly trying to figure it out. Then I realised the metric measurements were on the video in the first place. *Eyeroll*
Anyways, after this minor setback, I realised they were not kidding about it being a giant mochi ice cream. I halved the quantities since the original would have made enough for 8-10 people 😱 Also, ain’t nobody got freezer space big enough for that. Here’s my attempt at a not-so-giant mochi ice cream.
- 100 g Glutinous rice flour
- 50 g Sugar
- 1/2 teaspoon Matcha (fine green tea powder)
- 100 ml Water
- Sprinkling of Potato starch or cornstarch
MATCHA ICE CREAM
- 200g Condensed milk
- 250ml Heavy cream
- 1/2 tablespoon Matcha (fine green tea powder)
1. Make mochi
Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes at 500w. Mix well with using a wooden spatula.
I don’t like it when recipes have 3 steps in the first step. I feel cheated.
I couldn’t figure out how to turn my microwave to 500W (even after switching it to 50% power, it wouldn’t start – yes I did press the start button.) Send help!
I found so many new functions on my microwave but I couldn’t figure out how to make those functions work. Seriously, we’ve only ever used one button on this microwave. I didn’t know it had a grill function?!
In the end, I just microwaved the dough for 30 seconds at a time on full power. I did it for 1.5 mins in total but I think I actually overcooked it a little. However, after stirring it, the dough is fine and is actually much less messy to handle than if it’s at the consistency in the video. (When I tried the recipe again, I microwaved it for a shorter time and it was THE STICKIEST MESS EVER.)
2. Mochi lining
Line 2 bowls with plastic and set aside. Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch. Roll out the mochi larger than the bowl. Lay mochi over the plastic-lined bowl.
I put down way too much corn starch so I had scoop some back away (oops!) but let me tell you now, that corn starch is an absolute nightmare. Once it was on my hands, that’s it, I was covering everything with powder. My phone looked like it was evidence in CSI after being dusted for prints. Such a mess!
Wrapping the clingfilm around the bowl was a little tricky because the cling film (surprise surprise) would cling to the bowl wherever it touched so it would be easy to get holes in it. In the end, my technique was to make a fist and “punch” it into the bowl and then adjust.
3. Make matcha ice cream
In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
An electric whisk makes it easier and quicker to whip but because I couldn’t be bothered to get the electric whisk out (it’s packed away too well – I know, it’s like the lesser of 2 lazies), I just hand whisked the cream. Sure, hand whisking probably took more effort overall but I enjoyed the whisking with some YouTube videos in the background any way. Work dem guns!
Ermm so the first mochi ended up being a bit of a mess because the flaps weren’t big enough to reach the other sides or something and the cream started oozing out so I just wrapped the excess clingfilm, chucked it in the freezer, and hoped for the best.
Tip: stretch the excess to make sure it will cover the base completely.
I had enough cream left to fill another bowl so I thought it would be nice just to have some ice cream that you could scoop instead of inside mochi. Yay so much ice cream! I definitely enjoyed licking the bowl and the whisk 😛
4. Whack it in the freezer
Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic. Freeze at least 6 hours or overnight.
5. Unfreeze it
Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
The room temperature wait period is perfect for a little foodtoshoot.
After 10 minutes, I thought I would take the mochi out of the bowl and flip it onto a plate before the ice cream was too melted and became a mess. The mochi was actually so hard to take out, I had to massage the sides a little and pull it out like King Arthur pulling Excalibur out of the stone.
Garnish with extra matcha on top, if you please.
The final step of their recipe was to enjoy… and you bet we did! Even though the mochi was a little overcooked, the texture was still fine after freezing and the ice cream was so rich and delicious. Will definitely be reusing this easy 3 step ice cream recipe for difficult-to-find flavours!
Thanks for reading my attempt at this Facebook recipe, ciao until next time!