recipes
February 2023
February 2023
Banana Mango Ice Cream Mochi
Inspired by Vietnamese che chuoi, but in mochi form. There is a bit of a learning curve with the mochi dough, but you can do it. The process is overall therapeutic and in a way rreminds me of being a kid- playing with playdough and making fake food in an easy bake oven. Except this is real deal shit, and I end up with fresh fucking homemade ice cream mochi. Like why wouldn’t you? These are better than store bought by a long shot, and did I mention they’re vegan?
INGREDIENTS
*vegan
1/2 cup frozen mango
1/2 of a ripe banana
3 tbsp savoy coconut cream
2 tbsp sugar
1 tsp tapioca starch
1/4 tsp vanilla paste
special equipment needed
*ice cream maker
*cube/ circle silicone molds
*vegan
1/2 cup frozen mango
1/2 of a ripe banana
3 tbsp savoy coconut cream
2 tbsp sugar
1 tsp tapioca starch
1/4 tsp vanilla paste
special equipment needed
*ice cream maker
*cube/ circle silicone molds
mochi dough:
DIRECTIONS
Place everything into a blender and blend on high until smooth.
Pour the mixture into a cup or bowl and place it into the fridge, covered. Let chill for at least 30-45 minutes until the mixturre is cold and ready to be churned.
Pour your mixture into the ice cream machine and let churn for 25 minutes or untill thick and smooth.
spoon into your mold of choice and place into the freezer. Let chill overnight, or for at least 2 hours.
Before removing your ice cream cubes, make your mochi dough. You can find my bouncy recipe here ︎︎︎
Roll out your mochi dough, using tapioca flour/starch to lightly powder the surface. You want to work with the mochi dough when it’s cooled down, only slightly warm. Trying to roll them out when they’re hot results in a sticky mess. If your dough keeps sticking to the surface, keep sprinkling more tapioca starch.
Cut the mochi into your desired dough thickness. I prefer my mochi on the average-to-thin side, therefore I want to roll my dough out to a tad less than a centimeter thick, trying my best to keep them circular and round.
Place everything into a blender and blend on high until smooth.
Pour the mixture into a cup or bowl and place it into the fridge, covered. Let chill for at least 30-45 minutes until the mixturre is cold and ready to be churned.
Pour your mixture into the ice cream machine and let churn for 25 minutes or untill thick and smooth.
spoon into your mold of choice and place into the freezer. Let chill overnight, or for at least 2 hours.
Before removing your ice cream cubes, make your mochi dough. You can find my bouncy recipe here ︎︎︎
Roll out your mochi dough, using tapioca flour/starch to lightly powder the surface. You want to work with the mochi dough when it’s cooled down, only slightly warm. Trying to roll them out when they’re hot results in a sticky mess. If your dough keeps sticking to the surface, keep sprinkling more tapioca starch.
Cut the mochi into your desired dough thickness. I prefer my mochi on the average-to-thin side, therefore I want to roll my dough out to a tad less than a centimeter thick, trying my best to keep them circular and round.
Once your mochi dough disks are rolled out, remove your ice cream from the molds as you wrap each little cube up in mochi. Place the ice cream in the center and start gathering your dough from all sides, twisting it, making them pinch in the centerr above the ice cream.
Remove excess dough, or leave it for a bite/chew. Flip the mochi and place the pinched side down, touching up the mochi so that it is round/square. Lightly flour with tapioca starch and wrap in parchment paper, or in a container. Immediately place in freezer if you can. You do not want these to melt before refreezing, otherwise they’ll be icy. Continue wrapping the rest of your ice cream in mochi, then placing them in the freezer.
Freeze for at least 2 hours, remove and let chill for 5 minutes before serving. I find that there is indeed the perfect bite-chew ratio somewhere within the 7-10 minute mark. That is only if you’re patient, and strong enough to let it sit that long.
I hope you loved this recipe, and reward yourself for making it thus far. They look perfect, and you deserve every single one... or three...
xx
kale
