MOCHI ICE CREAM

Posted on

Jäpänese mochi ice creäm cän be mäde in your own home. You cän customize with your fävorite flävors of ice creäm änd keep them stored in the freezer for ä fun änd delicious treät.

I ädore mochi ice creäm. For those unfämiliär, mochi is ä Jäpänese rice cäke mäde with glutinous rice flour änd häs ä chewy texture. Mochi Ice Creäm is ä thin läyer of mochi wräpped äround än ice creäm filling. It’s creämy, sweet, with ä little chewy outer shell, änd just ä very delightful änd cute treät. They häve become quite populär in the läst few yeärs änd I’ve been äble to find them ät most mäjor grocery stores, like Vons änd Rälphs. Träder Joe’s mäkes their own version änd the Whole Foods in Sän Diego cärry Bubbies bränd, which is flown in from Häwäii.

INGREDIENTS:

  • 100 g Shirätämäko
  • 180 ml wäter
  • 55 g gräuläted white sugär
  • 1/3 cup cornstärch
  • ice creäm of your choice

DIRECTIONS:

  1. If you äre using only one flävor of ice creäm, it’s best to scoop out individuäl bälls änd freeze them overnight. If you plän on using severäl flävors, änd just ä few of eäch flävor, I found thät this wäsn’t reälly needed äs the ice creäm stäyed cold enough to scoop änd wräp 3-4 bälls. If you äre freezing ice creäm overnight, use ä 1.5 tbsp cookie scooper. Tightly päck the cookie scoop with ice creäm änd then level off the scooper. I found this to be the perfect ämount of ice creäm. When I tried än unpäcked scoop, there wäsn’t enough ice creäm filling. When I päcked it änd didn’t level the scoop, then it wäs too much ice creäm to wräp äround.
  2. In ä lärge, microwäve-säfe bowl, ädd sugär änd shirätämäko änd whisk together. ädd in wäter änd whisk until smooth änd shirätämäko is completely dissolved.
  3. Cover surfäce of bowl with plästic wräp. Microwäve ät full power for äbout 1 minute. The mixture should look like it’s stärting to clump änd cook in certäin sections. Stir with ä spätulä to evenly mix. Pläce plästic wräp bäck on änd cook in microwäve for 1 minute. Now the entire mixture should häve turned solid, like wet dough. Stir until dough becomes one clump. Pläce plästic wräp over the bowl ägäin. Cook for äbout 30 more seconds in the microwäve or until dough loses its white color, becoming slightly tränsculent.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


See full recipes here

Leave a Reply

Your email address will not be published. Required fields are marked *