Mochi Ice Cream Pie

Mochi Ice Cream Pie

 

Um, this was supposed to be a pi-day recipe, but can y’all forgive me for being late?

My life is a whirlwind right now, I started a new fieldwork location this week that more than triples my commute, the hours of the site itself are longer, and I’ve started studying for my board certification exam.

This pie was made, photographed, and ready to go last week, but then life happened and I never got around to writing the post.  It was Sunday night and it was either get all my clothes prepped and ironed for the week, or do blog. So even though a late post appears irresponsible, it was the dutiful thing to do.

With all this annoying adult-like dependability 😴 comes a need for a unicorn-colored fantasy pie.

Mochi Ice Cream Pie

I have been dreaming of a pastel-colored dessert forever, but I couldn’t think what it could possibly be. I just knew that I wanted sweet candy colors. And then I had a yearning for mochi ice cream, which I haven’t had in a long time. And since mochi candy proved remarkably easy to make, I decided to try mochi ice cream.

It’s perfect for me right now because the active part of the cake is rather short, and you can do it over the span of two days if you need to. Mix the ice cream one day, allow it to harden, and then make the mochi wrapper the next day. Or mix up the ice cream in the morning and do the mochi in the afternoon. Whatever. The active part of this is rather short, with ample freezing time in between steps. And although mochi sounds intimidating, it cooks in two minutes in the microwave.

You don’t need to make your own ice cream for this one. Just buy the palest vanilla (dairy-based, coconut-based, almond-based, any kind works), divide it, and add some mix-ins. I split a 1.5 qt container of vanilla bean and mixed in matcha and blueberries, but you can dish up anything you like. Funfetti ice cream would go great here. Or maybe half Funfetti, half strawberry, for no other reason than pink.

Mochi Ice Cream Pie

does anybody know when Lisa Frank’s birthday is?

Mochi Ice Cream Pie

prep time: 45 min freeze time: at least 4 hours

Ingredients

    ice cream
  • 1.5 qt container of any kind of vanilla bean ice cream, divided
  • 1/4 cup blueberries
  • 3 tsp matcha
  • mochi wrapper
  • 3/4 cup mochiko rice flour
  • 1/3 cup white sugar
  • 3/4 cup water
  • food coloring
  • cornstarch, for rolling out the mochi*
  • optional decorations
  • 1/2 cup mochiko rice flour
  • 3.5 tbsp sugar
  • 1/2 cup water
  • food coloring
  • corn starch, for dusting.

Instructions

    ice cream
  1. Allow the ice cream to soften slightly on the counter. Line a springform pan with plastic wrap and set aside.
  2. Mix 4 cups of the ice cream with 3 tsp matcha and spread it into the pan.
  3. Blend the other two cups of ice cream with the 1/4 cup of blueberries and pour or spread that over the matcha layer.
  4. Cover with plastic wrap and freeze until very firm.
  5. mochi
  6. Spread some plastic wrap or parchment your counter or table. Dust with corn starch. Dust a rolling pin with cornstarch too and set it aside.
  7. Combine the rice flour and sugar in a microwave-safe bowl. Add the water and food coloring.
  8. Cover the bowl loosely with plastic wrap and nuke on high for 1 minute.
  9. Remove, stir it with a silicone spatula, and then nuke it again for 30 seconds. Stir. Nuke for 30 more seconds. Stir.
  10. Dump the mochi out onto the prepared surface and roll it out to about 1/6th-1/8th inch thick. Lift it by the plastic wrap onto a cookie sheet and place in the the fridge (not freezer) for about 15-20 minutes.
  11. While the first batch of mochi is firming up, prepare your decorative mochi. Mix the mochiko, the sugar, and the water. Divide among smaller glass bowls and add food coloring as desired. Since these are smaller batches, they will need less time to cook. It's best to cook in 15-second intervals and stir. I found that my largest color batch (the pink) only took about 1 minute total. The smaller batches (the yellow) took about 30 seconds, total.
  12. Roll out the colors in the same manner that you rolled out the larger batches. Cool slightly, then cut into shapes. I used an old pair of kitchen scissors and a cookie cutter.
  13. When the first batch of mochi is firm (this should take about 20 minutes), remove the the ice cream from the tin and the plastic and place it in the center of the mochi.
  14. Then wrap it all up. This will be the bottom, so it doesn't have to be perfect.
  15. Carefully flip it over and add your decorations. Cover with plastic wrap again (to prevent freezer burn) and allow it to firm up. Alternately, you can serve it right away. If you do return it to the freezer, let it soften a bit before eating because the mochi is much better that way.

Notes

* you can also roll out the mochi in half cornstarch and half powdered sugar.

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wrapper adapted from here

DIY Mochi Ice Cream Pie

Summertime Mochi (Sour Cherry Slurpee Mochi and Horchata Mochi)

Horchata Mochi and Sour Cherry Slurpee Mochi easy mochi recipe

By some sweet stroke of luck, my first winter in the Midwest has been relatively mild.

It’s been kinda nice. Cold enough to have to bundle up a lot, but not so frigid that I’m slipping on ice everywhere. Cold enough so that I don’t have to wash my hair after every run, but not so windy that I have to wear two pairs of tights and Jason’s ski socks.

But not everyone’s been so lucky, and I’m sure those people are ready for winter to be over.

Folks, this one’s for you. (Okay, and  little for me and Jason. That guy just loves cherry gummies.)  These sweet, soft mochi are based on two classic warm-weather beverages, horchata and slurpees.

This is unbelievably easy to prepare, and with very little mess. The only messy part is tossing the mochi in the coating, and if you do it over the sink, you can avoid all that.

mochi is soooo not complicated to make
The horchata mochi are just regular mochi with a bit of cinnamon tossed in.  It tastes uncannily like horchata, which I suppose shouldn’t surprise me. Mochi is pretty much candi-fied horchata, and horchata is kind of liquified thinnned-out mochi.

All this horchata talk makes me wish I had a cool glass in front of me right now. It’s been horribly long since I had a glass of real, true horchata. Sniff, first world probs.

The Sour Cherry Slurpee mochi gets its cherry flavor from real cherries, but the sourness from fake ones. A tiny packet of unsweetened Cherry Kool-Aid mixed into the dusting medium gives them a tiny bit of tartness. You’ll swear you’re about to get a ice-cream headache, as it you’ve just taken the first huge sip of red 40-flavor Slurpee.  And if the kool-aid packet and artifical flavorings freak you out, simply omit it and have regular Cherry Slurpee Mochi. It’s not as fun, but still good.

you can make this sweet and sour cherry mochi right in your own kitchen

 

Oh, hey! I finally put a picture of myself on the front page. I figured it would make my blog a little friendlier, even though on the “about me” page, there’s a totally scary picture that looks nothing like the front-page photo.  In my defense, the front page photo was taken on my wedding day, and the “about me” photo was a selfie I took for no reason. I feel like most selfies are taken for no reason.

I also updated my about me, so there’s more stuff about what kind of food you’ll find on the blog. I’m really trying to grow my blog, so please take a look at the page and tell me if you think it needs anything more. Are there questions you still have? Is there something crucial missing? Are you totally turned off by the messy kitchen pic? Tell me in the comments!  Thanks, loves!

easy mochi recipe

Summertime Mochi (Sour Cherry Slurpee Mochi and Horchata Mochi)

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: each recipe yields a heaping cup of mochi

*stir the coconut milk prior to measuring. please make sure you use full-fat coconut milk *sweet rice flour is widely available at most supermarkets, in the "international" section. It's usually in a white box, and most places carry the brand name "mochiko"

Ingredients

    Horchata Mochi
  • 1/2 cup of sweet rice flour
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/4 cup plus 2 tbsp full-fat coconut milk (see notes)
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • Sour Cherry Slurpee Mochi
  • 1/2 cup of sweet rice flour
  • 1/2 cup white sugar
  • 1 cup whole frozen cherries
  • 1/4 cup plus 2 tbsp full-fat coconut milk (see notes)
  • 1/16 tsp baking powder
  • for the dusting
  • any starch (tapioca, corn) or any flour
  • -a little cinnamon for the horchata mochi
  • -1 .13 oz packet of unsweetened cherry Kool-Aid powder for the slurpee mochi

Instructions

    for the horchata mochi
  1. preheat the oven to 275. line a 4.5 x 8.5 loaf pan with parchment paper
  2. stir the sweet rice flour, the sugar, the baking powder, and the cinnamon
  3. stir the water and the coconut milk.
  4. add the coconut milk mix to the sweet rice flour mix, until consistency is even and no lumps remain
  5. pour into the loaf pan, cover with foil, and bake for 1 hour.
  6. allow to set for several hours, or over night before cutting.
  7. Grease a knife and cut into 1/4 inch cubes.
  8. Combine some extra cinnamon with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.
  9. for the Sour Cherry Slurpee Mochi
  10. preheat the oven to 275. line a 4.5 x 8.5 loaf pan with parchment paper
  11. Defrost the cherries in the microwave until they reach room temperature. Puree till smooth. you should end up with 1/2 cup of cherry puree
  12. stir the sweet rice flour, the sugar, and the baking powder.
  13. stir the cherry puree and the coconut milk.
  14. add the cherry mix to the sweet rice flour mix, until consistency is even and no lumps remain
  15. pour into the loaf pan, cover with foil, and bake for 1 hour.
  16. allow to set for several hours, or over night before cutting.
  17. Grease a knife and cut into 1/4 inch cubes.
  18. Combine the Kool-Aid paket with your dusting medium and toss in the mochi. Shake the excess powder off over the sink.
  19. Enjoy!
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adapted from food52

Easy DIY Mochi