I’ve had it many times in restaurants, and have always been
fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless,
this was my first attempt and I look forward to lots of criticism.
I probably should've done a little more research, but I
glanced at a few recipes, and decided to just go for it. Remember, these early
experiments can yield a lot of great experience, especially if it’s a totally failure.
Happily, this wasn’t. All in all, I think it came out very well.
By the way, if you don't use the glutinous rice flour this
will not work. You can’t substitute regular rice flour, as it doesn't produce
the same texture, or so I'm told. Anyway, let me know how I did, or more likely
didn’t do; and I really hope you give it a try soon. Enjoy!
UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!
UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!
Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)
(I did 8, but there is enough to make a few more)
1/2 cup glutinous rice flour
pinch salt
1/2 cup cold water
2 tbsp sugar
1 tsp green tea powder (matcha)
10 small scoops ice cream
of your choice (about 1 1/2 cups worth)
25 comments:
Loved the video. My daughter said that the cat actually originated from China and it is called a meniki neku. She said that the cat isn't pumping his fist, but scratching the back of his ear, which apparently is a sign for good luck. Enuf! I like the pumping fist!! lol. AND AS ALWAYS....NJOY!
That looks so delicious!
The way I understand it, if you use lumpy glutinous rice flour (shiratamako), you need to mix with water first and then add the sugar otherwise you can't mix the lumps out. (Maybe, never thought to do it the other way!)
Ochikeron on youtube has a good yukimi daifuku mochi tutorial, too, using strangely (to Americans) flavored ice creams like rose, tomato, and carrot.
Great exploratory recipe, John! Thank you.
As per the mochi I've had, from a supermarket, or Midwestern sushi restaurant, they are like other Americanized Asian food--ONE-BIG BITE-SIZED. I think you're ice cream is excessive, but that can't be a bad thing. :)
Is there a reason for wrapping the bowl with plastic wrap when microwaving? Would it be okay to not wrap the bowl (I have a thing against using plastic wrap in the microwave)?
Also, what other flavors would be viable for the mochi dough and how would I achieve it?
jenny- when you microwave without plastic there is a weird skin forming on top, chef john traditionally it's pronounced omochi
Thanks! I also think the plastic holds in the steam, but you can prob use a plate instead.
Does glutinous rice flour have a flour taste when uncooked like regular flour? Perhaps that's why others use corn starch. Or perhaps because confectioners use corn starch?
When I went to Japan last month, those cat dolls are pretty common in stores. The fist-bumping has meaning too. Right paw up is to beckon money; left paw up is to beckon people. Both paws up is to beckon people (customers) with money.
Hilarious! I never intend to try to make Mochi - just not my thing; but thanks for the interesting post. I love to laugh. Ha. Ha. Ha.
You add the "o" to "mochi" as a sign of respect. It's highly regarded. So i guess it depends on how it turns out that determines if you call it mochi or omochi : )
Seems like a unique dessert. I have no idea what this is, but I'm going to assume you did an awesome job, (Since you're chef John)!
Pretty sure this is the strangest recipe I've ever seen on Food Wishes. Gonna trust you on this one. Lol!
Wuuutt mochi ice cream is not strange at all in asia..here in my country they sell mochi ice cream for almost 2 dollar each, and its really small. Gotta make this soon! And probably sell it lol thank you chef john!
Hi! Moderately long-time follower, lover of cooking and food, and mochi and all things Asian-cuisine!
Mochi is traditionally a substance achieved by pounding steamed rice in a mortar and pestle-like process. Usually fresh mochi is made for New Year's and is exchanged for gifts and I personally enjoy fresh from the mortal while it's still steaming!
This method is super convenient because it takes out the pounding process and is as simple as making pancake batter. You can add any flavors you like, or keep it plain! My preference is ANY fruit flavor, including mango.
You can also fill it with anything as well! Jellies, jams, syrups (messy!), fruit, and recently popular - ice cream.
I personally do not know why corn/potato starches are used to de-stickify the mochi. My guess would be that the starches are much cheaper and easier to process than glutinous rice flour, as well as possibly saving the rice flour for more mochi!
I love Japanese cuisine, and really any cuisine to be honest. I have been self-studying the methods of Japanese cooking (and other aspects of their culture.) for a few years now, so I hold a lot more admiration towards such things as mochi-making.
I love your videos and blog posts, I can't wait for more! Thank you!!
I've been living in Japan for about 4 years and have run across Mochi with ice cream maybe once or twice...it seems it's way easier to find in the US. I can't believe you actually made it! It's pretty rare here. Usually, mochi like this is stuff with azuki bean paste which is pretty sweet... at first I couldn't understand the bizarre sweet bean taste (since we don't sweeten beans too much in the US) but I have come to understand that they over-sweeten everything as it pairs well with the bitter taste of green tea.
Chef John, I highly suggest trying dango. It's grilled mochi balls with a sweet brown sauce usually served like a kebab. Not only is a fun to say (da-n-go), it's totally like crack!
I couldn't get this to work at all :( the mixture was totally liquid instead of thick, and by the time I took it out of the microwave, there was almost no dough. It didn't flatten out even when still piping hot, and it ripped when trying to wrap the ice cream balls.
I'm sooo disappointed, it's simply not working for me. I'm using all the right ingredients -- and green tea powder is frightfully expensive! -- and it looks fine until the rolling out stage. It simply refuses to flatten, and winds up sticking mercilessly to my nonstick rolling pins. I've tried three times now, so I know when to give up.
Are you using tons of cornstarch (or rice flour like I did) to prevent it from sticking? You need a lot.
Hi I am Japanese.I try your recipe all the time.my mother always makes mochi when I was young. I miss them a lot. You must try red bean azuki paste filling or Isobe maki mochi.
Luckily no shortage of mochiko flour, so I gave it another go. This time I scooped instead of poured, and the raw mixture was thicker. I also reduced the time in the nuker by about thirty seconds. It was definitely easier to work the goo. In the end, not a bad first try. I had to eat a couple of the deformed (torn or leaking) mochis, as any good cook should, but the seven that survived don't look bad! The real test wll come tomorrow when the wife gets to try green tea mochi ice cream for the first time! Thanks again for another great idea and fun video.
My boyfriend made this using a Melon-flavoured Matcha I have, and it turned out fantastic!
A friend and I were talking today and she tells me her husband and boss lost and are loosing weight JUST by cutting out soft drinks and only drinking green tea. Not that I don't trust my friend just wondering if anyone else knows anything about that. Thank you for any input! I'm game for it since its healthy and not in some pill that contains other HORRIBLE things for your body and harms your body!!! I look forward to your answers!!
matcha
Hello Chef. I just saw this video, and I don't know if you'll see this comment, but there's a great video on how to make this recipe on the Cooking With Dog channel at youtube. Since you both are youtubers, you may contact them and get some answers for your questions regarding mochi making.
Hi,I was wondering if you could use the oven or stove instead of a microwave
In my place, People use tapioca starch to keep the surface of sticky food, like mochi, dry. it absorbs humidity well. I think corn starch has the same effect as it has similar character with tapioca starch
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