Has anyone every made mochi. I guess what I am trying to replicate is the little round buns filledd with ice cream They consist of a marshmellowey like texture encasing a bit of ice cream, then powdered with something... I think Costco sells these but I would love to try to make my own.
Flavors such as Green Tea, Mango, and Vanilla come to mind.. I have rice flour, and on the box is a recipe for mochi. I am probably wording this ALL wrong, but does anyone else know or recognize what I am trying to describe???
Several of us CHers made mochi as kids/long ago. There was a recent thread on mochi making machines (which are big, expensive, and have few suppliers). I've never seen mochi with ice-cream inside or rice flour with a mochi recipe. Where do you get the rice flour? Expensive? Roughly, how do you make mochi from the flour? Sorry to have no answers, just more questions.
re: Sam Fujisaka
I buy Koda Sweet Rice Flour (Mochiko) at Marukai. It is cheap. About $1.00 a box- 16 oz.The chi chi dango I make is just mochiko-sugar-water and food coloring and is steamed in layers. After it is steamed I dust it with katakuriko(potato starch) and cut into strips. My husband and daughter like kinako flour on theirs which is roasted soybean flour.
Yes, Mikawaya was the first to make the mochi ice cream I believe. Their flavors are chocolate, mango, green tea, red bean, vanilla and strawberry I believe. I don't think they use the traditional pounded rice for their mochi ice cream. The powdery stuff on the outside is corn starch, to prevent them from sticking so much.
Good luck on your venture. Be interested to know how it works out.
I have never tried to make mochi ice cream, but I have friends that make sweet mochi balls that are not too challenging if you have a bamboo steamer and some patience. I would start by trying to just make plain sweet mochi and then move on to filled mochi or mochi ice cream after you have figured out the basics.
I have made mochi and have relatives that have mochi machines. As Sam posted the machines are expensive and can be difficult to find.
The mochi I have made was made out of rice. Steamed rice pounded in a very large mortar with very large wooden mallets. The flour is used to prevent the mochi from sticking, similar to dusting bread dough with flour.
To make your own, get a $300 machine or try to use a bread making machine. You will need to make ice cream balls and wrap the mochi around the ice cream.
I have a box of Koda Farms, Sweet Rice Flour, that I bought in Oakland CA Chinatown.
Now unless I have the wrong stuff, then I don' t know what this is, It has a recipe for Cocoa Mochi on the box. The recipe requires mixing and microwaving on high and refrigeration. I am not sure if this is the same thing I am looking for but I was willing to give it a try... The mochi product with ice cream is at Costco, and they are little balls of mochi, with ice cream inside and powdered on the exterior, and actually, quite good..
There is a Sushi restauarant called Ko Ko Ro's in Stockton on Miracle Mile, and they claim to make their own. It is almost identical to the Costco product. Green Tea, Mango, Strawberry and Vanilla.
I had no idea it required a machine to make. Anyway I am going to try the microwave procedure, I am so curious now and to see what happens, I'll let you know. Could be an enirely different animal...
re: chef chicklet
Chef Chicklet, I don't think that recipe for Cocoa Mochi is what you're thinking for mochi ice cream. My guess is you're just going to get a very cold chocolate flavored mochi.
You can buy mochi ice cream (besides Costco) from the freezer sections in Japantown stores in San Francisco or in some selected grocery stores in the Bay area such as Safeway, Andronicos or Whole Foods. Mochi ice cream is so popular on the west coast that you can find it pretty easily and it all seems to be made by that company in Los Angeles.
My guess, if you really want to make it at home, is to make fresh mochi and roll it out into flat sheets and let cool. Then create little pouches that you can squirt ice cream in. But when you try this, I think your only bet is to eat and serve right away. I don't think you can freeze the mochi you made without it getting hard and unappetizing.
A lot of Japanese desserts are made from powders - mochiko and shiratamako rather than the sweet glutinous rice itself, which requires a machine or steaming and pounding (as others have said). Mochiko is the raw ground up rice (very fine flour), while shiratamako is actually the cooked mochi, dried and then ground up into flat chunks and a meally powder. Word of warning - they are not interchangeable - if a recipe calls for one, use that only.
One of my favorite childhood desserts is shiratama-ko with anko (azuki beans), which is what is normally inside the daifuku (soft filled mochi buns). Ice cream is kind of new, but I've seen it around. Serve your favorite green tea ice cream with shiratama, and you'll get something close - and much, much easier to make.
Here's a good recipe for shiratamako (with pictures):
If you look around the site you will find others.
I was just looking around and actually found a daifuku recipe using shiratamako: