Easy Making Recipe Mochi Matcha Green Tea Ice Cream Restaurant Style

Home making ultimate Mochi Matcha Green Tea Ice Cream easy, yummy, practical.

9 ingredients, 10 steps, cooking Mochi Matcha Green Tea Ice Cream

Good Afternoon mother, at this time you can make recipe Mochi Matcha Green Tea Ice Cream with 9 ingredients and 10 steps. Below this is how to make it, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 9 ingredients and 10 stages of easy cooking Mochi Matcha Green Tea Ice Cream.

Ingredients all Mochi Matcha Green Tea Ice Cream

1. You need 3/4 cup : Glutinous rice Flour.
2. Prepare 3/4 cup : Water.
3. You need 1/4 cup : Sugar.
4. Prepare 1/2 cup : Potato starch.
5. It’s 1 1/2 cup : full-fat coconut milk.
6. You need 1 cup : unsweetened vanilla almond milk.
7. It’s 2-3 Tbsp : matcha green tea powder.
8. It’s 1/4 cup : pitted medjool dates.
9. You need 1/4 cup : honey.

If all composition Mochi Matcha Green Tea Ice Cream it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Process Cooking Mochi Matcha Green Tea Ice Cream

1. ICE CREAM: Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined.
   
2. Transfer it to a freezer-safe container and let harden for 4-6 hours.
   
3. Scoop out the ice cream into silicon cupcake liners and freeze immediately until completely frozen again.
   
4. MOCHI PREPARATION: Prepare your steamer. Cover the steamer lid with a towel so condensation won't drop into mochi mixture.
   
5. Combine rice flour, water and sugar in a bowl.
   
6. Put the mochi bowl instead steamer and cook for 15 minutes, stirring halfway. Mochi colour should change from white to semi translucent.
   
7. ROLLING: Dust the work surface with potato starch. Drop the cooked mochi and dust potato starch over it also. Knead it a beat.
   
8. Roll into disc. Dust off excess starch. Refrigerate for 15 minutes
   
9. ASSEMBLING: Keep the frozen ice cream ball over 1 mochi sheet. Gather and pinch the corners.
   
10. Cover with plastic wraps and twist to close tightly. Freeze until firm, about 2 hrs.
    
11. Finish and Enjoy.

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