Get ready to indulge in the delightful world of vegan mochi. These chewy, sweet treats are perfect for dessert lovers looking for a plant-based twist on a classic favorite. With a variety of flavors and textures, you’ll find yourself reaching for seconds and maybe even thirds. Whether you’re a seasoned mochi enthusiast or new to this delightful dessert, these recipes promise to satisfy your sweet tooth and impress your taste buds.
Steps
- Scoop your dairy-free ice cream into a lined egg carton or silicone muffin cups and freeze until firm.
- In a bowl, mix together sweet rice flour and sugar, then add water and whisk until smooth. Cover with plastic wrap, poke a few holes, and microwave for 1 minute.
- Stir the dough with a wet spatula, then microwave for another 1 minute and 30 seconds in intervals, until the dough is semi-translucent and sticky.
- Transfer the mochi dough onto a parchment-lined surface dusted with starch, and let it cool for a few minutes.
- Liberally dust the top of the dough and rolling pin with flour, roll into a rectangle, and refrigerate for 25-35 minutes until firm.
- Use a round cutter to cut the chilled dough into 10 cm circles.
- Prepare plastic wrap, brush off excess starch from the dough, place a scoop of ice cream in the center, and fold the dough to enclose the ice cream.
- Twist the plastic wrap tightly around the wrapped mochi and place it back into its mold to maintain shape.
- Freeze the wrapped mochi ice creams for at least 1 hour. Allow them to thaw for 10 minutes if left overnight before serving.
Ingredients
- 1 cup (160 grams) sweet rice flour (mochiko)
- 50 grams sugar
- 1 cup (236 grams) water
- Potato starch or corn starch (for dusting)
FAQ
- Can I use regular rice flour instead of sweet rice flour for mochi?
- It’s best to use sweet rice flour (mochiko) for this recipe, as it provides the necessary sticky and chewy texture that is characteristic of mochi. Regular rice flour won’t yield the same results.
- What’s a good method for forming the ice cream scoops before wrapping them in mochi?
- An effective trick is to scoop the ice cream into an empty egg carton lined with plastic wrap or use silicon muffin cups. This helps maintain the ice cream shape while freezing.
- How do I ensure the mochi dough is cooked evenly in the microwave?
- After microwaving for 1 minute, use a wet spatula to stir the dough, aiding in even cooking. Repeat this process twice more, followed by an additional 30 seconds, for a total of 2 minutes and 30 seconds of microwave time.
- Why is it important to dust the mochi dough with potato starch?
- Dusting with potato starch (or corn starch) prevents the mochi dough from sticking to surfaces and tools, making it easier to handle and roll out.
- How long should I freeze the mochi ice creams before eating?
- Freeze the mochi ice creams for at least 1 hour before enjoying. If stored overnight, allow them to thaw for at least 10 minutes for optimal texture.
- Can I prepare mochi ice cream in advance and store it in the freezer?
- Yes, mochi ice cream can be made ahead and stored in the freezer. Just ensure they are wrapped tightly to maintain their shape and texture.
Tips
- Use an egg carton lined with plastic wrap or silicon muffin cups to pre-freeze your ice cream scoops, making them easy to handle when wrapping with mochi.
- To ensure even cooking of the mochi dough, stir it with a wet spatula after microwaving for the first minute and repeat this after each additional minute of microwaving.
- Liberally dust your work surface and rolling pin with potato starch or corn starch to prevent sticking when rolling out the mochi dough.
- After wrapping the ice cream in mochi, quickly twist and secure the plastic wrap to help maintain the shape, then place it back into the muffin cup or egg carton for freezing.
Equipment
- Microwave-safe bowl – Essential for preparing the mochi dough in the microwave.
- Silicone muffin cups – Useful for shaping and freezing the ice cream scoops.
- Pastry brush – Needed for dusting off excess starch from the mochi dough.
- Round cutter (or small bowl) – Used to cut the dough into circles; a specific size might be required if not available at home.
- Rolling pin – For rolling out the mochi dough to the desired thickness.
