もちアイス Mochi Ice Cream

making mochi

Making mochi with usu and kine. The timing is important to avoid injury.

Mochi (餅) is a Japanese rice cake made of glutinous rice pounded into paste. In Japan it is traditionally made in a ceremony called mochitsuki (餅つき = fast mochi pounding ceremony). Mochi is a treat made year round in Japan, and is a traditional food for the Japanese New Year.

Traditionally, rice is soaked overnight and cooked then pounded with wooden mallets (杵 kine) in a large mortar (臼 usu) by a team of two people. One person pounds while the other turns and wets the mochi. It is then formed into various shapes and ready to eat. Care should be taken when eating because it causes choking, especially to the elders.

Instead of the traditional mochi with red bean paste, let us try making mochi ice cream!

Are your ingredients ready?

Mochi Icre Cream Ingredients

  • 50g Mochiko or Shiratamako – Sticky/Sweet Rice Flour (1.76 oz)
  • 75g Sugar (2.65 oz)
  • 100ml Water (3.38 fl oz)
  • 1 tbsp Mango Jam
  • 1 tsp Mizuame – a type of Japanese sweetener or substitute: 25g/0.9 oz sugar
  • Potato or Corn Starch (about 100g/3.5 oz)
  • 300ml Mango Gelato (1¼ cups)

Video Tutorial

Sources:

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