MOCHI ICE CREAM/Mochi Oreo Ice Cream

MOCHI ICE CREAM/OREO ICE CREAM🍡🍨

Looking for a fun cooking project with your children? Try Mochi Ice Cream! The popular Japanese Dessert is easier to make than you think. Imagine your kids smiling faces when they bite into their favorite ice cream inside the soft mochi shell.
Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture.

HOW TO MAKE MOCHI OREO ICE CREAM?

INGREDIENTS:

For the Ice Cream Filling
200 ml Whipping Cream
80 grams Condensed Milk
2 packs Oreo Biscuit (6pcs)

For the Mochi Shell
100 grams Glutinous Rice Flour
1 tbsp Cocoa Powder
40 grams Sugar
180 ml Water
Cornstarch (for dusting)

PROCEDURE:
For the Ice Cream
1. Separate Oreo biscuit from it's filling then set aside. Crush the oreo biscuits, set aside.
2. In a bowl, combine whipping cream and condensed milk. Whip until soft peak.
3. Add the oreo filling, mix evenly. Add the crushed oreo biscuits then combine well.
4. Transfer to a clean container. Freeze atleast 6-7 hours or best overnight.
5. After freezing, scoop ice cream for about tablespoons scoop then put in a molder or a tray then back in the freezer for atleast 1-2 hours.

For the Mochi Shell
1. In a bowl, combine glutinous flour, cocoa powder and sugar then mix evenly.
2. Pour 180 ml water mix until well combined.
3. Cover with cling wrap and steam for about 20-30 minutes. Allow to cool.
4. Dust the clean surface with cornstarch. Pour all the Mochi Dough in the center and dust it again with cornstarch.
5. Gently flatten the dough using barehands or roll it using a rolling pin into a rectangular shape, no less than 1/4- inch thick. Keep dusting the dough with cornstarch to prevent any sticking.
6. Once flatten or rolled out, cut the dough into circles using empty tin can or drinking glass.
7. Pick up one circle of dough and brush off all of the cornstarch.

For the final step
8. Now, working quickly, take one scoop of ice cream from the freezer and place it in the center of the circle. Gently press the dough’s edges around the scoop of ice cream, forming a ball, and squeeze to seal.
9. To help preserve its shape, wrap the mochi ice cream ball in cling wrap and place them seam side down back in the freezer to set. Repeat with the remaining circles of dough and ice cream balls.
10. Allow the Mochi Ice Cream to freeze for about 4-5 hours before serving.
11. When ready to eat let the Mochi Ice Cream sit for a few minutes to soften. Enjoy!


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ALWAYS ADJUST TASTE TO YOUR OWN PREFERENCE.

DISCLAIMER:
Some of my recipes, especially baking/making desserts are from the other sources (youtube and other reading materials).
I'm not a Chef, not even a Cook. I'm just a person/mommy who loves and passionate when it comes to cooking food/making desserts, that is why I was motivated to shoot video recipes of it. I learned to cook on my own because I do it everyday.

My measurements are often estimates. My cooking is based on my personal taste and I always do it my way.


#MochiIceCream
#Mochi
#MochiOreoIceCream
#MochiCookiesandCreamIceCream
#Tikoy
#TikoyIceCream
#GlutinousRiceFlourRecipe

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I do not own the music used in this video. Music Credits to the Rightful Owner