Mochi Matcha Green Tea Ice Cream

Name: Mochi Matcha Green Tea Ice Cream
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3/4 cup Glutinous rice Flour; 3/4 cup Water; 1/4 cup Sugar; 1/2 cup Potato starch; 1 1/2 cup full-fat coconut milk; 1 cup unsweetened vanilla almond milk; 2-3 Tbsp matcha green tea powder; 1/4 cup pitted medjool dates; 1/4 cup honey

Divya Jain @cook_9584569

Refreshing and delightful Japanese dessert with your favourite ice cream wrapped in soft thin mochi shells.

Divya Jain @cook_9584569

Refreshing and delightful Japanese dessert with your favourite ice cream wrapped in soft thin mochi shells.

Saved

Ingredients

15 mins

6 servings

3/4 cupGlutinous rice Flour
3/4 cupWater
1/4 cupSugar
1/2 cupPotato starch
1 1/2 cupfull-fat coconut milk
1 cupunsweetened vanilla almond milk
2-3 Tbspmatcha green tea powder
1/4 cuppitted medjool dates
1/4 cuphoney

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Steps

15 mins

1

ICE CREAM: Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined.
2

Transfer it to a freezer-safe container and let harden for 4-6 hours.
3

Scoop out the ice cream into silicon cupcake liners and freeze immediately until completely frozen again.
4

MOCHI PREPARATION: Prepare your steamer. Cover the steamer lid with a towel so condensation won't drop into mochi mixture.
5

Combine rice flour, water and sugar in a bowl.
6

Put the mochi bowl instead steamer and cook for 15 minutes, stirring halfway. Mochi colour should change from white to semi translucent.
7

ROLLING: Dust the work surface with potato starch. Drop the cooked mochi and dust potato starch over it also. Knead it a beat.
8

Roll into disc. Dust off excess starch. Refrigerate for 15 minutes
9

ASSEMBLING: Keep the frozen ice cream ball over 1 mochi sheet. Gather and pinch the corners.
10

Cover with plastic wraps and twist to close tightly. Freeze until firm, about 2 hrs.

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Divya Jain @cook_9584569

on April 15, 2018 22:06

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