Ingredients with Measurements:
- 1 cup mochiko (sweet rice flour)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup matcha powder
- 1 pint vanilla ice cream
Special Equipment Needed:
- 8x8 inch square baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Ice cream scoop
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line an 8x8 inch square baking dish with parchment paper.
2. In a mixing bowl, whisk together mochiko, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together milk, water, vegetable oil, and vanilla extract.
4. Gradually whisk the wet ingredients into the dry ingredients until smooth.
5. Sift matcha powder into the batter and mix until well combined.
6. Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the mochi cool completely in the baking dish.
9. Once cooled, remove the mochi from the baking dish and cut it into 16 equal squares.
10. Take a scoop of vanilla ice cream and place it on top of a mochi square.
11. Place another mochi square on top of the ice cream and press gently to sandwich the ice cream.
12. Repeat with the remaining mochi squares and ice cream.
13. Freeze the matcha mochi ice cream sandwiches for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
Makes 8 matcha mochi ice cream sandwiches
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 120mg
Total carbohydrate: 38g
Dietary fiber: 1g
Total sugars: 23g
Protein: 3g
Substitutions for ingredients:
- Mochiko can be substituted with regular rice flour or glutinous rice flour.
- Matcha powder can be substituted with green tea powder or omit it for plain mochi.
- Vanilla ice cream can be substituted with any flavor of ice cream.
Variations:
- Add chopped nuts or chocolate chips to the mochi batter for added texture.
- Use different flavors of ice cream for variety.
- Add a layer of red bean paste or fruit jam to the ice cream sandwich for extra flavor.
Tips and Tricks:
- Use a sharp knife to cut the mochi into squares to prevent it from sticking to the knife.
- Dust the mochi squares with cornstarch or potato starch to prevent them from sticking to each other.
- Let the ice cream soften slightly before scooping it onto the mochi squares for easier assembly.
Storage Instructions:
Store the matcha mochi ice cream sandwiches in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
Let the matcha mochi ice cream sandwiches sit at room temperature for a few minutes before serving to soften the mochi.
Presentation Ideas:
Serve the matcha mochi ice cream sandwiches on a platter with a dusting of matcha powder or powdered sugar.
Garnishes:
Garnish with fresh fruit, whipped cream, or chocolate sauce.
Pairings:
Pair with a cup of green tea or a glass of cold milk.
Suggested Side Dishes:
Serve with fresh fruit or mochi balls.
Troubleshooting Advice:
- If the mochi is too dry, add more water or milk to the batter.
- If the mochi is too sticky, dust it with more cornstarch or potato starch.
Food Safety Advice:
- Use pasteurized eggs in the ice cream to prevent the risk of salmonella.
- Store the matcha mochi ice cream sandwiches in the freezer at or below 0°F.
Food History:
Mochi is a traditional Japanese rice cake made from glutinous rice flour. It is often eaten during the Japanese New Year and other special occasions. Mochi ice cream, which originated in Japan in the 1980s, is a modern twist on the classic mochi.
Flavor Profiles:
Matcha mochi ice cream sandwiches have a sweet and chewy mochi exterior with a creamy and slightly bitter matcha ice cream filling.
Serving Suggestions:
Serve the matcha mochi ice cream sandwiches as a dessert or snack.
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Region: Japanese