Mochi Ice Cream with Warm Sweet Red Bean Soup

Mochi ice cream and sweet red bean paste are a perfect match. I created this recipe because I had mochi ice cream at home.

Apparently there's something like this sold (I heard from a friend). I've never had it before so I just used my imagination to create my own version.The ingredient amounts are just approximations. Adjust the sweetness of the red bean soup to taste. Recipe by Setsubunhijiki

You can make zenzai from homemade sweet adzuki bean paste dissolved in hot water, or make it from scratch by cooking adzuki beans.In Step 2 and Step 3, if the water level becomes too low, add water to cover the beans. Keep the beans covered with water all the time. Recipe by FarmersK

I feel like eating zenzai when it gets cold.I feel like eating it when New Year's approaches.So I came up with this recipe to make it easily in the microwave.Adjust the sweetness to taste. Recipe by Momopanda

I was thinking to make a cute 'oshiruko' (sweet red bean soup) recipe for 'kagami-biraki' (day to break open the ornamental New Year's mochi decoration), but it turned into a totally different one!?The mixture is easy to handle, so you can make any kind of shape.The mixture will become bigger when you boil it, so keep that in mind when making the face!! Recipe by decocookie

Ranked #1 in popular searches & 300 reviews ♡ This is a basic method for cooking azuki beans. It's lightly sweetened. Perfect for sweet red bean soup or zenzai, and New Year preparations ♬The origin of this recipe(´-`).｡oO (In preparation for the New Year...

This is my mother's recipe.I made it today to celebrate the winter solstice.Zenzai is different from anko sweet bean paste in that you don't mash the beans. If the heat is too strong, the beans will break apart, so be careful. In Step 5, if the water boils down too much, add more water. For the sugar, feel free to use any type of you like, such as granulated sugar or light brown sugar. Recipe by La Land

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

If you use a pressure cooker, you can make zenzai in less than an hour! It's so easy, yet unbelievably delicious!! The honey gives a rich taste and the salt brings the flavors together. I succeeded in coming closer to the flavor of my mom's zenzai.Add the sugar in several batches; otherwise, the beans will harden. Stir gently from time to time during simmering to prevent scalding. Since it's a simple dish, I recommend using good quality beans and water. Recipe by Toiroiro

I was worried that the mochi would harden when chilled, but by adding milk and sugar, it stays soft! You can adjust the quantities based on your preference!The origin of this recipeEven after New Year's, I had a lot of mochi in the fridge, so I thought about making something with it and decided to try making my favorite mochi ice cream!

I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13

I wrapped chocolate ice cream in mochi to make mochi ice cream.The story behind this recipeI wanted to make something like Yukimi Daifuku using mochi, so I gave it a try.You can make different flavors of Yukimi Daifuku by changing the ice cream flavor!

It's recommended to let this real mochi ice cream sit out for about 5 minutes after taking it out of the freezer before eating. Since it's frozen, using half sweet rice flour and half rice flour is best. The origin of this recipe: I wanted to enjoy mochi ice cream at home, so I tried making it. After many trials, this recipe is the best! Please try making it too!

Slightly melted and half-thawed is delicious♪Anko version of mochi ice cream?!The origin of this recipeI love freezing things! I wondered if daifuku would become too hard when frozen (´・д・｀)I tried freezing it anyway, and yes, it was hard...But wait! When it started to thaw, it tasted like mochi ice cream, yum (´ω｀)

This is the original mochi ice cream toast. It's a toast with gooey cheese and chewy mochi ice cream. I look forward to your feedback!The story behind this recipeI wanted to discover a new way to enjoy mochi ice cream, so I created this recipe.

This is a daifuku made by modifying mochi. I added Pino to make it a chocolate ice cream treat.The origin of this recipeThis is a modified mochi recipe.

Use your favorite cheese, whether it's melting cheese or sliced cheese! I think it would be delicious with a generous amount. Recommended for breakfast or a snack!

You can make Mochi ice cream at home with your favorite ice cream(^-^)

Everyone loves mochi ice cream and Anpanman! The story behind this recipe: I made this with my child for my husband's birthday. With family birthdays happening one after another, I wanted something simple and affordable besides cake! It's the thought that counts (‾▽‾;).

Perfect for when you have a small craving. I wrapped ice cream in mochi. This is my daughter's fourth creation.The origin of this recipe: An idea using shiratamako (sweet rice flour)!!

Thank you for making this recipe popular on 3/4/2019! It's delicious when you let the mochi ice cream melt in chilled coffee or tea. Featured in Cook News on 5/9/2024, I'm thrilled!The origin of this recipeI usually prefer black coffee, but sometimes I crave something sweet.

Everyone loves mochi ice cream, and here's an easy way to give it a grown-up twist with cinnamon aroma. The story behind this recipe: I combined all the things my son loves, and he was thrilled! Cinnamon really adds a nice touch.

I was asked to make mochi ice cream, so I created this recipe.I made this mochi ice cream based on the following recipe..When you draw on the face, please do it quickly since you don't want the ice cream to soften too much. Recipe by decocookie

Quickly prepare the soup base, then chill well before serving.The distinctive odor of the powdered koshi-an can be removed by soaking it in water, or boil. Recipe by Pichan plus

I received a lot of sweet potatoes.You can steam the sweet potato in Step 2. The mashed sweet potato has to be hot enough to melt cheese in Step 4, so warm it up if it cools. Recipe by Mana mama

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13

I came up with this recipe since I was tired of the regular isobe yaki (mochi with seaweed).You can also use vegetable oil, but sesame oil is fragrant and delicious. For those who like it on the sweet side, add a little sugar to give it a mitarashi-like touch. Recipe by Mizukichi

I created this recipe because I wanted to warm myself on cold days.Adding bacon and wiener sausages are also good. Recipe by Orandeu-tan

I received some habutae mochi and usually I get sick of these after eating 2 or 3, so I came up with a different way to eat them.Even though they're simple to make, they make a special treat.There's nothing much to it.The ice cream will melt, so eat it up as soon as you make it!There's more mochi in these than in "Yukimi Daifuku", and that's what makes them tasty. Recipe by Na-chan mama