Japanese Mochi?!
-Smiley ;-)
Answers: Making Mochi ice cream spheres and it came out to sticky. Sticks to everything. What do I do from here? It is a school project, so i would appreciate a fast and detailed answer!! Thanks!!!
-Smiley ;-)
Make sure any asian "ice cream" you get is not sorbet or it will be too soft.
It is SUPPOSED to be sticky.
If you made the mochi dough and your only problem is that it's sticky, you need potato starch or corn starch. I use potato starch to coat each golf ball sized portion and then press it out into a disk. Keep your hands and the mochi you are working with dusted and that will prevent it from being sticky.
After you've formed your mochi, dust again with potato starch.
Sweet mochi filled with red bean paste are a traditional Japanese New Year’s treat. We took that idea and satisfied our hunger for the mochi ice cream commonly served as dessert in Japanese restaurants by filling the rice cakes with red bean ice cream. To switch things up, you could fill them with green tea ice cream or any other flavor you please. But if you’re a traditionalist, opt for the red bean paste.
What to buy: Red bean ice cream is a milky dessert flavored with adzuki beans, and can be found in most Japanese markets or specialty food stores. Or you can make your own.
Instead of using a tablespoon to fill our mochi, we used a 1/2-ounce ice cream scoop.
Game plan: For optimum mochi texture, let the ice cream balls sit at room temperature for 15 minutes before serving.
This recipe was featured as part of our New Year’s, Japanese Style story.
Cover mochi with "Kinako" poder (sweet soy dusting)