Thank you, Hi Bul! It is the only ingredient to keep the mochi soft. Can’t wait to make this recipe. Refrigerate overnight, or until firm. Hi Isabella! So when you try to extend/pull mochi, be ready to touch with dusted hands/surface. Also was your dough cooled enough before wrapping? I love your explanation bcause it easy to understand and recommendation.Btw I just know that sweet rice flour is as known as glutinous rice flour . xo. Deliciously sweet & chewy gummy mochi balls filled with a decadently rich velvety chocolate ganache and dusted with bitter cocoa. A lot of my readers prefer to use metric system so I have to weigh and use ml instead of cup measurement. It’s really all about the practice to speed up the process. You can put your favorite ice cream inside the mochi! I used Kimura Usagi Rice Flour (from japancentre.com) – On their description says it is the same as shiratamako. Repeat for all wrappers. Combine powdered sugar, cream cheese and almond extract. Kikkoman team I work with are all nice people too! The mochi we purchase from the store are very soft because the ratio of higher sugar amount in shiratamako in order to achieve that soft texture when frozen or room temp. I think I should have written 3/4 cup shiratamako (100g) or mochiko (115g). Can I still make mochi ice cream or should I make regular mochi with fillings instead? What should the steamer be set on? Yes, we only use potato starch to prevent from sticking. So this recipe is good (100g : 55g), or you can increase the sugar to be 1/2 cup (100g : 110g). Working fast is the most important when dealing with ice cream. Good luck, and just remember that mochi is SUPPOSED TO BE very sticky and hard to handle. When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Our family love mochi ice cream, special my husband (that guy will give you anything for a mochi ice cream ball). Hi Mimi! thanks! Adjust the amount of extract as you add. Does your bowl (that used for cooking shiratamako) has some color on it? 50g glutinous rice flour 15g corn starch 20g sugar 90ml milk 5ml oil. . Thanks. Depends on season/where you live, 5 mins may not be enough to get soften on outside (but inside ice cream is still hard). Hi S! Use juice to color the mochi at step 4. Thanks! Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Gather all the ingredients. Cover again and cook for 1 minute. Please use a steamer method if you don’t have the microwave. Hi Adam! Lol. At 4:50, that’s what I’m doing – using extra to make more circles. https://www.thespruceeats.com/best-japanese-mochi-recipes-2031337 Any ideas on how to prevent this? . I did extensive research on shiratamako turning into green color but I can’t find any incident online (Japanese websites). I’m usually good at responding in a quick manner, but I’ve failed this time. Thank you so much for your kind words! Quickly cover … Take it out and stir with a wet rubber spatula. To learn the difference between these two types of glutinous rice flour, please hop over to Shiratamako page to read more details. Required fields are marked *. I’m terribly sorry for my late response. It shouldn’t be too hard. It’ll be pretty color! You have to defrost it for several minutes (but inside the ice cream will be still frozen as the mochi is still cold). I know so many people are waiting for shiratamako. I go to Nijiya in San Mateo for most of my grocery items. Please reply. For information about our privacy practices, please visit our website. Thank you so much for getting back to me. Hi Susan! Can I use this recipe and put a sweet red bean paste inside instead? Jump to Recipe. The recipe is correct. But I guess it’s popular in the US? Sorry…. Sugar makes the mochi tender and softer. Hello! I am all out right now but really want to make these, can I use tapioca starch or corn starch instead? Do I need to cook potato or cornstarch before using this Mochi ice cream recipe? So can we keep it or have to eat all after we make ? Hope you like the recipe! But babe can you advice where can I get shiratamako / mochiko flour in Singapore?? Thank you. So what temperature should i use and for how long it takes? Hi Edis! And also does the dough be hot or room temp when it is rolled out? . When you’re ready to serve, keep them outside for a few minutes until mochi gets soften a little bit. This is very common way to make mochi (gyuhi). What’s your favorite? Pinch the four corners of the mochi layer together to wrap the ice cream ball. See recipes for Bry's Daifuku (Japanese recipe: Azuki Filled Sweet Mochi) Vegan too. I can totally see her jaw drop when I serve this at dinner…hahaha! The only way to prevent that happening is to coat your hands/fingers or surface where mochi touches and it will be no issue. She wanted mochi ice cream for her birthday party next weekend, will have to buy some instead. Thank you again for trying my recipe! and the water is 180ml by weight? . I’m so happy to find a new mochi loving JOC friend! We just can’t touch mochi without having potato starch well coated, but when it’s too much coating, you need to remove it to make it sticky to close the seam… Many JOC readers had tried this recipe since I shared this recipe and made it work. Hi Ann! Thanks, your recipes are the best! I see. We hope it will be better next time! Thank you again! It should be okay at room temperature too. I’d love that! Which part was difficult or ended up failing? I’d say majority of mochi ice cream use food coloring, but if you make it at home you don’t have to. Mix until well blended. For home use, I kept the sugar amount low to be healthier. . As much as I enjoy eating this, I don’t think I will make this ever again. I use it to make meatballs (so all same size!) Good luck!☺️, Thank you for your recipe, I managed to find Shiratamako but on the instruction it says 200g mixed with 180mls of water and your recipe says 100g with 180mls of water.. so Im confused hehe. Equipment you will need:12 aluminum/silicone cupcake liners, a cookie dough scoop (smaller than an ice cream scooper), a rolling pin, and a 3.5 inch (9 cm) cookie cutter or a round bowl/glass cup. I am very excited about this recipe and hoping my second try will be easier. This way a buy we will never forget! I would not say this recipe “easy” until practicing 2-3 times at least as mochi is SO STICKY and I had to learn how to work with it. Great recipe! Then transfer the cooked mochi on top. You can puree fruits and add it (but control the water amount) or use fruit powder (I’ve never used it) if you like. Put mochi ice cream back into the freezer for a few hours. Place each mochi ice cream into a cupcake pan to keep the shape. You’re welcome. I hope this helps! Took a lot of effort though. By my third trial, I know how to work with it from previous experience, so it was getting easier and what to expect. Hey! Hey, I went for it. . Nami, the potato and corn starch can be eaten raw? High, medium, or low? So sorry for my late response. I really enjoyed making these and introducing myself to Japanese culture. My second thought was that I hope you had a GOOD quality mochi ice cream at least… mochi has to be chewy and soft. I’ve read they used mochi in place of the boba. Hi Ivy, My pleasure!