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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http://kitchenwindowclovers.com/mochi-ice-cream-pie/

wrapper adapted from here

DIY Mochi Ice Cream Pie

Simon Snow Sour Cherry Scones

simon snow sour cherry scones

I’m too old to read YA fiction, yet I’m old enough to read it and not care who judges me for doing so.

Who decides what “young adult fiction” is anyways? Maybe they’re the ones who need to grow up, judgey-pants.

Right now (like the rest of America, I guess), I’m enjoying the clever prose of Mrs. Rainbow Rowell.  I’ve just finished Carry On, Simon, and I’m still relishing it in my head.

I’ve read RR’s Fangirl more times that I care to admit. Carry On, Simon came out of Fangirl to a certain degree, but with too many layers of meta to fully describe here. If you’ve read them both, you know what I’m referring to. And if you haven’t read either, you should! Start with Fangirl.

Simon loves sour cherry scones.  He has a list of things he misses about this school, and sour cherry scones take the #1 spot. As soon as I read that, I knew I had to make myself some of these scones.

simon snow sour cherry scones

 

The book version of these treats are “soft and light and a little bit salty.”

The ones here are soft for sure, but they’re also dark and nutty and rich, with a thick layer of sour cherry jam slathered right in the middle.  I wanted to give Baz a nod, so I coated them in chocolate to resemble bloody vampire teeth.  But they are lovely with or without the chocolate. And that’s saying a lot — I’m not often a chocolate optional kinda gal.

Hey! Jason just got home and ate two of them before he even kissed me hello. I need to go hide the rest of them.

Simon Snow Sour Cherry Scones

Since this isn’t how Mrs. Rowell wrote the scones,  they are sort of pastry fanfiction.  Which is rather appropriate for Fangirl/Simon Snow fan.

Simon Snow Sour Cherry Scones

Yield: 8 scones

Ingredients

    Sour Cherry Jam
  • 1 cup dried sour cherries (the kind with sweetener added)
  • 1/2 cup water
  • Scones
  • 1 and 1/2 bananas (large, very ripe ones will work best)
  • 4 tbsp pure maple syrup
  • 1 cup old fashioned oats
  • 1 cup fine almond flour
  • 1/4 cup cornstarch
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp vanilla
  • 3 tbsp almond milk
  • 1 tbsp golden flax meal
  • chocolate coating
  • 1 cup dark chocolate chips

Instructions

    For the Jam
  1. Place the cherries in a microwave safe bowl and cover with water. Microwave 3 - 4 minutes. Drain water.
  2. Place cherries and in a food processor and blend till a uniform consistency is reached, set aside.
  3. For the scones
  4. Slice up the bananas and place them in a small non-stick skillet. If you don't have a non-stick skillet, lay a little coconut oil down first.
  5. Cover the bananas with the maple syrup.
  6. Cook over medium heat, stirring gently but constantly.
  7. When you begin to notice larger bubbles, turn the heat to medium low. Stir more vigorously, breaking up the bananas with your spoon. Continue to stir until the the bananas have mostly liquefied. This whole process should take about 6-7 minutes.
  8. Immediately place the bananas in a bowl -- if you leave them in the skillet, even with the heat off, the caramel will burn and stick. It should look kinda like baby food. Set aside.
  9. Combine the milk and flax and set aside. (flax egg)
  10. Blend the oats to a fine, silky flour.
  11. Combine the oat flour, almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
  12. Combine the caramelized bananas, vanilla, and flax egg.
  13. Add the wet ingredients to the dry ones. At first it will seem like there's not enough wet ingredients, but keep going and everything will come together just fine.
  14. Divide the dough two into two equal-sized balls.
  15. Place each ball in between two pieces of parchment and place a cutting board over top. Press down the the cutting board to flatten each ball into a disk. Each disk should be about 1/4 inch thick and about 5 1/2 - 6 inches in diameter. Wasn't that easier than rolling it out? Yes, it was.
  16. Okay. Back to your cherry jam. It may have cooled some. Pop it in the microwave for about 30 seconds or so. This will make it easier to spread. I also found it helpful to dip my spoon in hot water when spreading.
  17. Spread the jam generously on one of the disks. You might have some jam left over.
  18. Gently pick up the other disk and place it over the first. You don't need to press down.
  19. Preheat your oven to 350.
  20. Slice the disk into eight even pieces. Place on a parchment-covered baking sheet.
  21. Bake for 20 - 22 minutes, until nice and golden on top.
  22. Allow to cool slightly before adding chocolate.
  23. Melt the chocolate.
  24. Carefully spoon or spread chocolate over the tapered end of each scone. Allow excess chocolate to drip back into the bowl.
  25. Allow chocolate to harden. Enjoy with tea.

Notes

-may sub the almond milk and flax for 1 egg

-To maintain optimum freshness, store in an airtight container in the fridge

-lightly adapted from Fine Cooking's Gluten-Free Breads Cakes, Quiches and More 2014, page 42

http://kitchenwindowclovers.com/simon-snow-sour-cherry-scones/

Simon Snow Sour Cherry Scones