What are these balls of ice-cream covered in dough-like material called?!
Any idea on what they are called? and where I can find them
Answers: When I was young I used to eat these golf-sized balls of (vanilla) ice cream that were covered in by a layer of tan color dough-like material.
Any idea on what they are called? and where I can find them
Im pretty sure youre talking about Mochi. try trader Joe's or any Asian grocery that seels Japanese products. The coating is kind of marshmallowy right?
fried ice cream
I believe you mean profiteroles. choux pastry stuffed with ice cream and often dipped in chocolate or sprinkled with icing sugar.
They are usually found in the frozen pie section of the supermarket but sometimes they have Bavarian cream in them. That's how they have the frozen chocolate eclairs as well.
mochi ice cream.. comes in chocolate strawberry and green tea can be found at trader joes or asian food markets and its made with mochiko flour which is japanese
Yes, mochi. If you have a Japanese food store, they should have them in the frozen section. Also, Whole Foods carries them in the US.
The dough is not uncooked. It is cooked glutinous rice flour. It is called Mochi Ice Cream and it's very easy to make.
The Treasure of Mochi Daifuku
A familiar and immensely popular food to make at New Year's and indeed all the year round is mochi daifuku, often just called mochi.? Mochi daifuku are cakes made with glutinous rice flour and mildly flavored, usually filled with sweet red bean paste (called anko or ice cream) and dusted with potato flour (called katakuriko.)? While making mochi daifuku from scratch used to involve a pestle and lots of arm work, it no longer requires that kind of work and instead has become a fun and delicious recipe.
Hushicho's So Easy Mochi Ice Cream
What You'll Need:
1 box mochiko
1 package sugar
1 package katakuriko
1 package your favorite ice cream
1 package food coloring
water
cutting board
cookie cutter
large pot
What These Are:
Mochiko - This is glutinous rice flour.? The most common packaging of mochiko I have seen is a plain white box with Mochiko written in blue letters on the front, with a star on it.? This is the kind I use.
Sugar - Any kind of sugar will do.? Less refined sugar may produce different results, but it shouldn't be too drastic.? Just make sure you're prepared no matter what kind you use!
Katakuriko - This is potato starch and is very common in most any Asian food stores.? You can also use flour if you like, but in my experience katakuriko works better.
Food Coloring - This is entirely optional but adds a festive touch to the daifuku.
Water - If you don't know what this is, you may be in trouble.
Cutting Board - You will need a sizable cutting board, ideally.? Just about any kind of cutting board is likely to work, but you do want to give yourself room to work with the mochi.
Cookie Cutter - This will make your job so much easier.? Just get a circular cookie cutter and use it to cut out shapes in the mochi.
Large Pot - A large pot, in the likes of which you might cook spaghetti or something similar.? It doesn't have to be huge, but a large size is preferable.
Shopping Tips:
When you go to the store, don't be afraid to ask questions.? Most Asian groceries understand and deal with non-Asian customers on a daily basis, so don't be afraid of looking silly or being viewed as different or strange.? They value all of their customers and, if you become a regular customer, you will be as familiar as one of the family, since most Asian groceries are not the huge mega-groceries of the West.
Bring a list.? Whether you're confident in your speaking ability or not, sometimes it's difficult to communicate what you need.? If you write a clear list, it's easier for people to read it and figure out how to help you.
Read the ingredients.? Some Japanese foods are not always vegan or vegetarian, so be sure you carefully read to make sure there aren't hidden ingredients.? Most stores have labels in English affixed to the products which will tell you what is in them.? Be careful of ingredients like bonito, seafood extract, or similar things because these are fish-based.? As always, if you ever have any questions about anything, don't be afraid to ask.? There are usually plenty of vegan alternatives, since not all products feature those ingredients.? Most stores, also, will order food for you if you ask.
Be mindful that some food may spoil if it isn't kept refrigerated.? Go grocery shopping right before you go home so that no food spoils while you're making stops elsewhere.
Cooking Tips - Before You Begin:
I advise using a wooden spoon to stir your mochi, and of course the cookie cutter and so forth will be metal.? Remember to dust your utensils as well as your hands with katakuriko, so that mochi doesn't stick to anything.
It is best to prepare all your ingredients and set them out beforehand.? ?
Read the recipe through once before you even begin, so that you can have everything ready.
It works best to have the ice cream frozen beforehand and just lay it out a few minutes before you start.? By the time you reach the point where you'll be using it, it will be thawed only enough so as to be easy to form into balls and insert easily into your daifuku.
When cooking, an apron will help you avoid dirtying your clothes.? Mochi is very sticky, so you will want to do anything you can to avoid getting it on your clothes!
Always wash your hands before preparing or handling food.? Always make sure to use clean utensils and clean surfaces, and always clean up carefully afterwards.
Have the sink cleared and ready, because you will need to soak the pot immediately after you have poured out the mochi so that the mochi residue does not set up.
Do not pour mochi down a sink's drain.? Take a sturdy paper towel or other cloth and get the mochi left in the pot after you've soaked it, and throw it out.? If mochi is left to solidify it can be extremely difficult to get out of anywhere!
Do not under any circumstances handle the mochi before it has cooled down, because it is sticky and can cause terrible burns before you can get it off!
Cooking Your Mochi:
1. First, take your 1 1/2 C mochiko, 1 1/2 C water, and 1/2 C sugar, and mix them together in the large pot.? You'll want a uniform consistency so mix them until everything has blended as much as it can.? If you wish to use food coloring, use it now and blend it in so that you will have a consistent color.? Only use one or two drops; a little goes a long way!
2. Before you advance to the next step, get out your cutting board and put it in a convenient place.? Once it's there, dust the entire surface with katakuriko, and put extra out on the board to have when you pour the mochi there.? If you haven't already set out your ice cream, you should do it now.
3. Turn on the stove and let the mochi get hot.? Mid to mid-high level heat is usually fine for this, but you don't want it to actually reach a boil.? Keep stirring constantly so that it doesn't burn or stick unnecessarily.
4. Once it has thickened and has the consistency of thick liquid (it should be mildly difficult to stir by this point) take it off heat and pour it into the cutting board.? Let it sit there for a few minutes to cool; it will spread somewhat, but it shouldn't leave the cutting board.
5. After pouring the mochi out onto the board, immediately take your pot to the sink and fill it with warm soapy water, and leave it in the sink to soak.? Do not under any circumstances let the mochi dry in the pot!? Check your ice cream; by now it should still be somewhat solid but pliable enough to work with.? If it's still in its package, remove it or open the package enough to access it.
6. Once the mochi has cooled sufficiently to work with (it can be warm, just make sure it's not hot), dust your hands with liberal doses of katakuriko and then dust your utensils like the cookie cutter.? Cut out circles and fold them up around balls of ice cream.? These should be easy to make since the ice cream will still be partially frozen.? Just fold the mochi up and around it, perhaps mold it with your hands, and you'll have a nice mochi ice cream!? Some of the katakuriko from your hands will come off with each daifuku, so please remember to dust your hands every time they seem to be getting bare.? Set each finished piece aside on a plate, and make sure they aren't touching each other.? You may need more than one plate, until they dry and set up properly.
7. Continue until all the dough is gone.? This should make enough daifuku for a small group to enjoy!?
Once they've cooled and set up, the ice cream inside will be of a perfect consistency.? It's an easy method, but it gives you great results!
Serving Ideas:
Mochi are wonderful as a dessert or a snack, or just enjoyed by themselves anytime.? You can serve them alone, or you can even accompany them with ice cream, festive drinks, or even use them as side dishes to larger meals.
You can also add other flavors as you cook.? Personally I like to add a small amount of real vanilla extract in step 1 and blend it thoroughly into the mochi.? It adds just enough flavor to give it a smooth, enjoyable bouquet.
Be imaginative!? You can do all kinds of things with mochi.? You don't have to use ice cream to stuff them...you can use fresh fruit, vegetables, just about anything.? Be creative with these sweet, refreshing cake