I did it! Finally, after months of trying to make one, I’ve finally had the courage to make one.
Of course, it wasn’t an easy process. Being my first try, I had a couple of problems. The original plan to wrap the vanilla ice cream with red bean paste before finally covering the filling with mochi. That didn’t go quite well. For some strange reason, the ice cream balls just wouldn’t re-freeze! So out of frustration, I folded the red bean paste into the vanilla ice cream instead. They really didn’t look great, but still tasted amazing. To form them into balls, I transferred the ice cream into my 3/4oz cupcake tins and made 12 singles.(Sorry, forgot to take pictures) After 36 hours in the freezer (yes, that long!), they were finally ready for some hot lovin’.
What I’ve learned in this process is that you have to always work with a fairly hot mochi dough. A cooled dough would not stretch and seal the edges when pinched. Believe me, I’ve learned the hard way! So, if you know a mochi recipe that works well even cold, please share them with me! 😉
I basically followed the mochi recipe I already have which I posted weeks ago. I just added half a recipe so I could make 12 mochis. For your convenience, here’s the recipe (again) (more…)