After 7 minutes, stir with a wet rubber spatula, cover and finish cooking. Put the bowl into a steamer basket, cover and cook for 15 minutes. Steaming Method: cover the steamer lid with a towel to prevent the condensation from falling back into the Mochi mixture. At this point, the color of the Mochi dough should have changed from white to almost translucent. Stir again, cover, and cook for 30 seconds. Take it out and stir with a wet rubber spatula, cover again and cook for 1 more minute. Put the bowl in the microwave and heat at 1200w for 1 minute. Microwave Method: cover the bowl with some cling film (do not cover too tight). In a medium bowl whisk together Shiratamako and Sugar.Ġ3 - Add the Water and mix until well combined. You want to have frozen Ice Cream Balls, so freeze them immediately for a couple of hours or until the Ice Cream Balls are frozen solid.Ġ2 - Once the Ice Cream Balls are frozen solid, start making Mochi. ( glutinous Rice Flour or Sweet Rice Flour )Ġ1 - Using a small Ice Cream Scoop, scoop out some Ice Cream into silicone cupcake liners and put the cupcake liners into a muffin oven tray to have them all separate and in place.
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