Sweet Japanese Ice Cream in Mochi Balls of Japan

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The ice cream mochi is a sweet Japanese made ​​mochi ( glutinous rice crushed) with a filling of cream.It was originally created by Lotte, a Korean confectionery company, and marketed as Yukimi Daifuku in 1981 Lotte first developed the product using rice starch instead of sticky rice and a type of ice milk instead of real ice cream. Ice cream of mochi is now an internationally recognized specialty. The trade names used include Mochi Ice Cream Mikawaya in United States (also used by other companies), which started production this recipe in that country in 1993.

The ice cream mochi can be considered a finger food (recipe for finger food), or served on a toothpick. Its diameter is variable but similar in size, shape and weight to a golf ball : about 45 g of weight and 45 mm in diameter. Comparatively, ice cream mochi Mikawaya weigh about 42.5 g. It consists of two layers: an outer, soft and dough-like, and an ice cream center. The flavors depend on the brand, are frequent in tea matcha, chocolate and vanilla. The strawberry, mango and bean paste azuki ( anko ) are also common.

The daifuku and Manju are Japanese predecessors ice cream mochi, and include a fill of azuki. However, due to the temperature and consistency of the mochi and ice, both ingredients need to be modified to achieve the appropriate viscosity to remain constant irrespective of temperature changes. Mikawaya was the first manufacturer to produce ice cream mochi in the United States. It took nearly a decade of research and development to achieve mass production of the current form, due to the complex interactions of the ingredients.

Ice cream mochi is a sweet food from Japan are made ​​of mochi filled with ice cream. Mochi ice cream is now well known in North America, Europe, and Africa. Japanese origin of the name because it is a Japanese tradition and fruit mochi improvement, snow m Ci Hong Kong Chinese name is because it is similar to the Chinese dumpling food Nuomici. The outer layer is commonly used by the Eastern dessert rice flour manufacture, ice cream wrapped inside.

Ice cream into balls, then put it back in the freezer. rice flour and water in a bowl, mix, then add sugar and vanilla. The bowl cover with foil and give 2 minutes in the microwave. Stir the batter and give another 30 seconds in the microwave. Arrange the work surface with plastic wrap and dust with cornflour. Turn dough out and let it cool. Cut the dough into 10 roughly equal-sized pieces. Each piece of dough to roll out and give a scoop of ice cream in the middle. The dough and fold into a ball. give The Mochis in a plastic container and freeze again.

Mochi ice cream I’ve eaten more often. Unfortunately you will not find it in any Asian stores and the selection of flavors is not too large. The selling mochi ice has all mostly good to us and I have always wondered how the frozen Mochi remains soft. That is why I am delighted to have the above recipe found, because the result has been a complete success.

To fill occupy a mochi slice with a small scoop of ice cream and close the whole thing, in which one takes up the sides between your thumb and forefinger and then gently pinches. Then the mochi ice cream looks like. To better forms can also use the package tray of a purchased package Mochi ice cream. Now keep the mochi ice until consumption in the freezer. For dining Thaw briefly the mochi ice cream!

Mochi can be cooked as soft cake or eaten in dried form. Often they are roasted with sugar, soy sauce and nori served. At New Year they are as an accompaniment to Zoni, a special New Year’s soup, eaten. Because of their stickiness and tradition, as many Mochis to celebrate the new year to eat, it comes every year to deaths by suffocation, what of Japanese newspapers in the form of “New Year’s death statistics” reported and often also by western mass media is being taken.

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