Have you ever been to Japan? Then you have probably discovered a lot of new things in the culinary field. Mochi ice cream balls is one of those special Japanese delicacies.
They are small scoops of ice cream wrapped in mochi dough, which is made from rice flour. You can actually compare it to ice cream pralines, but then much more special in terms of taste.
If you really want to show off to friends or family, put homemade mochi ice cream balls on the table next time. Bet they absolutely want the recipe? :-)
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What do you need?
For 9 balls (the dough)
- 150 grams of gluten-rich rice flour
- 1.75 dl cold water
- 60 grams of granulated sugar
- 1 teaspoon matcha powder
- a pinch of salt
- 9 small scoops of matcha ice cream (we will also make this ourselves)
For the matcha ice cream (serves 6)
- 2.5 dl milk
- 1 tablespoon of matcha powder
- 6 egg yolks
- 150 grams of granulated sugar
- 5 dl whipped cream
- 40 grams dark chocolate (you should choose 70% cocoa, grated)
How are you?
We start by making the matcha ice cream, because of course this has to be put in the freezer first.
- Heat the milk in a pan. Then stir 2 tablespoons of warm milk (watch the temperature, not too hot or cold) in a small bowl together with the matcha powder. Try to stir the lumps smooth.
- Beat the egg yolks with the sugar in a bowl until light and fluffy.
- Bring the milk to a boil and whisk it into the egg mixture in the bowl. Add this mixture back to the hot pan and heat over low heat. Meanwhile, keep stirring until the mixture becomes thick and sticks to the back of your spoon.
- Stir matcha mixture into milk mixture, then set aside to cool.
- Then beat the whipped cream until stiff and carefully fold it into the cooled matcha mixture.
- Add it to a freezer box and let it sit in the freezer for about 3 to 4 hours.
- Remove the ice cream from the freezer and add it to the mixer. Mix briefly to break the ice crystals and liquefy the ice. Mix in the chocolate and scoop the ice cream back into the packaging. Put it in the freezer for a few hours, or even a full night.
When the ice cream has been sitting in the freezer for a few hours, it's time to make the dough.
- Spoon the matcha ice cream into 9 paper baking cups, or use an egg carton lined with plastic wrap to hold the scoops.
- Cover the balls with plastic wrap and put them back in the freezer for 2 to 3 hours.
- For the mochi dough, mix rice flour, salt and water in a microwave-safe bowl. Add the sugar while stirring and then whisk in the matcha powder. Make sure there are no lumps in the batter.
- Cover the bowl with plastic wrap and place in the microwave on maximum power for 1 minute. Remove the foil and stir well.
- Cover the bowl again and microwave for a further 1 minute. Then stir well again.
- If there is still some extra liquid in the bowl, you can place it in the microwave for another 30 seconds, until the mixture is sticky and thick.
- Sprinkle the table with cornflour and place the balls on it. Sprinkle these balls with extra cornflour and roll them with a rolling pin into a square about five millimeters thick. From this square you can cut 9 equal squares that you then let cool.
- Take a frozen ice cream ball and place it on a square. Quickly knead the dough around the ball and make sure that all sides are nicely closed.
- Freeze the balls again for two hours.
- Take them out of the freezer a few minutes before serving.
A long recipe with many steps, but it's really worth it! In the spring and summer it is a refreshing snack, but it is also always tasty on colder days. :-)
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