What the heck is this you say? So did I.
My regular readers know by now that I love to do theme dinners. My Japanese themed dinner was capped off by Matcha Mochi. Why this dessert? I remembered I had some matcha powder in one of my kitchen cabinets. Who knows how long it had been there. I obviously did not care.
My wife and I have a close friend of Japanese dissent and he is very proud of his heritage. He has been search my blog for Japanese recipes and I had a few. I definitely needed to expand these numbers so the meal’s theme was decided. So some examples of some of my Asian influence meal include:
This recipe is a little challenging to get just right. The dough is not hard to make but you need the right consistency of the dough so it will stretch. The dough gets filled with the ice cream mixture, and then, is closed. The seem needs to have a good seal. Mine was not perfect but I was able to hide that fact in the picture.
The cast of characters.
Making the Dough.
The Filling Ingredients.
The Matcha Mochi plated.
Capping off a Japanese themed dinner with this green colored, matcha flavored Matcha Mochi. Made with homemade dough – a frozen treat.
- 7 Ounces Rice Flour
- 4 Ounces Sugar
- 1 Tsp Matcha green tea powder
- 1 Cup Water
- 1 Tsp Corn starch
Matcha Ice Cream
- 14 Ounces Condensed milk
- 2 1/2 Cups Heavy cream
- 1 Tbsp Matcha powder
Combine rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes. Mix well using a wooden spatula. Line a bowl with plastic wrap, set it aside. Dust your tabletop with enough corn starch to avoid sticking. Mix the dough and roll into a ball. Roll out the mochi dough a little bit larger than the bowl. Lay the mochi dough over the plastic-lined bowl. Press down and set aside.
Matcha Ice Cream
In a large mixing bowl, add the heavy cream, condensed milk, and matcha powder. Using a hand mixer, whip until thickened and soft peaks form. .Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle. Crimp the dough so it fully encases the ice cream. Cover with plastic. Freeze at least 6 hours or overnight.
Take the mochi ice cream out of the freezer 15-30 minutes before serving. Garnish with extra matcha on top.
Serve and Enjoy!
Adapted from Tasty – https://tasty.co/recipe/giant-mochi-ice-cream