Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1 pint coconut ice cream
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- Ice cream scoop
- 8 x 8 inch baking dish
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Line an 8 x 8 inch baking dish with parchment paper.
2. In a large mixing bowl, whisk together the glutinous rice flour, cornstarch, granulated sugar, and salt.
3. In a separate mixing bowl, whisk together the coconut milk, water, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
5. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until the top is golden brown and the mochi is set.
6. Remove the mochi from the oven and let it cool completely.
7. Once the mochi is cooled, scoop the coconut ice cream onto the mochi and spread it evenly.
8. Sprinkle the sweetened shredded coconut on top of the ice cream.
9. Cover the baking dish with plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.
10. Once the ice cream is firm, remove the baking dish from the freezer and lift the mochi out of the dish using the parchment paper.
11. Cut the mochi into squares and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Freezing time: 2 hours
Temperature:
Bake at 350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 36g
Protein: 2g
Sodium: 90mg
Sugar: 22g
Substitutions for ingredients:
- You can use any flavor of ice cream you prefer.
- You can substitute the sweetened shredded coconut with unsweetened shredded coconut.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream layer.
- You can use different flavors of mochi, such as matcha or strawberry.
Tips and Tricks:
- Make sure to let the mochi cool completely before adding the ice cream.
- Use a sharp knife to cut the mochi into squares.
- Serve the mochi immediately after cutting to prevent it from getting too hard.
Storage Instructions:
Store the coconut mochi ice cream in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
There is no need to reheat the coconut mochi ice cream.
Presentation Ideas:
Serve the coconut mochi ice cream on a plate or in a bowl.
Garnishes:
You can garnish the coconut mochi ice cream with fresh fruit or whipped cream.
Pairings:
The coconut mochi ice cream pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
There are no suggested side dishes for this recipe.
Troubleshooting Advice:
- If the mochi is too sticky, add more cornstarch to the mixture.
- If the mochi is too dry, add more water to the mixture.
Food Safety Advice:
Make sure to store the coconut mochi ice cream in the freezer to prevent it from melting.
Food History:
Mochi is a traditional Japanese dessert made from glutinous rice flour. It is often filled with sweet fillings, such as red bean paste or ice cream.
Flavor Profiles:
The coconut mochi ice cream has a sweet and creamy flavor with a chewy texture.
Serving Suggestions:
Serve the coconut mochi ice cream as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Japanese
Taste: Sweet, Coconutty, Creamy, Chewy, Mochi, Mochi-Flavored