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Nurul Fatwa Anbiya Jusuf Xii. Excellent

This document provides instructions for making mochi ice cream in 3 sentences or less: The instructions first have you scoop ice cream into a muffin tin and freeze it. Then shiratamako, sugar, and water are microwaved to make mochi sheets, which are cut into rounds and layered with cling wrap. Finally, the frozen ice cream scoops are wrapped in the mochi rounds and frozen again before serving.

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74 views2 pages

Nurul Fatwa Anbiya Jusuf Xii. Excellent

This document provides instructions for making mochi ice cream in 3 sentences or less: The instructions first have you scoop ice cream into a muffin tin and freeze it. Then shiratamako, sugar, and water are microwaved to make mochi sheets, which are cut into rounds and layered with cling wrap. Finally, the frozen ice cream scoops are wrapped in the mochi rounds and frozen again before serving.

Uploaded by

nurul fatwa anbiya jusuf
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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NURUL FATWA ANBIYA JUSUF

XII. EXCELLENT

Ingredients

 90 g Shiratamako
 180 ml water
 50 g caster sugar
 80 g Katakuriko(potato starch) or corn starch
 300 g Ice cream of your choice

Instructions

1. Scoop ice cream about 30g each with an ice cream/cookie dough scooper into an
aluminium foil-layered small muffin tin and keep them in the freezer until its ready to wrap with
mochi

Making mochi sheets

1. Place Shiratamako, sugar, and water into a microwave safe bowl and stir them
thoroughly.
2. Loosely wrap the bowl with cling wrap and microwave the mixture on 600w for 2
minutes.
3. Take out the bowl and stir the mixture with a spatula and place the cling wrap again and
microwave on the same setting for 1 and half minutes.
4. Transfer the cooked mochi to a prepared work surface generously dusted with Katakuriko
(potato starch).
5. Dust more Katakuriko (potato starch) over the mochi in order to prevent the mochi
sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi
and roll thinly with a rolling pin.
6. Cut out the mochi into round shapes using a round cookie cutter about 9cm(3.54inch) in
diameter. It should make about 10 round mochi sheets.
7. Place some cling wrap on a kitchen bench or a work surface and place a round mochi
sheet then lay another layer of cling wrap on top and another mochi sheet. Repeat the
process for all mochi sheets.
8. Refrigerate the mochi sheets to allow it to cool down completely for at least 30 minutes.

Wrapping ice cream with mochi sheets

1. Take the mochi sheets out of the fridge. Place one mochi sheet with a cling wrap
underneath on a kitchen bench or a work surface.
2. Dust the excess katakuriko (potato starch) off the mochi sheet with a pastry brush.
3. Place one ice cream scoop on top of the mochi sheet. Lift up the mochi sheet to bring to
the top and pinch them all together to seal the mochi sheet.
4. Wrap whole mochi ice cream with the cling wrap and twist them at the top and put it
back in the freezer. Repeat the same process for the remaining.
5. Let the ice cream freeze again for a few hours.
6. Leave the Japanese mochi ice cream for a few minutes at room temperature before eating
in order to let the mochi sheets softeVideo

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