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Freezing Mochi Dough for Ice Cream Mochi

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dude102 May 5, 2012 01:39 PM

I want to make ice cream mochi using frozen mochi dough. The dough will be made from rice flour and will be pounded / kneaded to the right consistency, then broken into blocks and placed in the freezer for future use. I will then defrost it when need be.

my question is,

1) Will this be a good idea?

2) Will it change the elasticity when I use it to make the ice cream mochi?

3) How long can I store this before it goes bad?

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  1. ipsedixit RE: dude102 May 5, 2012 10:10 PM

    If you freeze, then defrost the mochi, and then re-freeze, the texture of the mochi will change, and not necessarily for the better.

    It'll work, but just bear in mind that the texture will not be the same as if you made it fresh, put it in the freezer, and then served.

    8 Replies
    1. re: ipsedixit
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      dude102 RE: ipsedixit May 6, 2012 01:23 AM

      I see, what about leaving it in the fridge? It shouldn't change right? And I only plan on freezing it once, before defrosting and using it.

      1. re: dude102
        ipsedixit RE: dude102 May 6, 2012 12:01 PM

        Leaving it in the fridge would be worse than freezing it because the fridge is more likely to dry it out.

        If you *have* to freeze it before making your ice cream, best bet is to wrap it in an airtight (or as airtight) bag as possible.

        1. re: ipsedixit
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          dude102 RE: ipsedixit May 6, 2012 12:15 PM

          I see, yeah I noticed it was really dry after I left it in the fridge. I was told I should start making it at room temperature. At this temperature it shouldn't dry out right? For good measure I can put it in an airtight container.

          1. re: ipsedixit
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            dude102 RE: ipsedixit May 6, 2012 12:25 PM

            Also, does steaming it vs microwaving it make a difference?

            1. re: dude102
              ipsedixit RE: dude102 May 6, 2012 12:40 PM

              I think either is fine, as long as you have a good handle on the temp/power of your microwave.

              1. re: ipsedixit
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                dude102 RE: ipsedixit May 7, 2012 03:22 PM

                I see. I noticed Mikawaya's ice cream mochi has a very soft outer layer, and very elastic as well. It never seems to harden even if you put it in the freezer. Do you know how they can make a dough this soft and resistant to hardening?

                1. re: dude102
                  ipsedixit RE: dude102 May 7, 2012 08:50 PM

                  Corn starch, and proper packaging helps as well.

              2. re: dude102
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                bairice RE: dude102 May 8, 2012 04:46 PM

                Microwaving should work, but I find steaming provides more consistent results. Microwaving in my experience tends to cause localized clumping.

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