Mochi, a Japanese rice cake made from short-grain rice, is a food that bears with it a great deal of tradition and history. Originally reserved for royalty and the noble class, mochi is now trending all around the world. Today, most mochi is made from a sweet rice flour, that is mixed with water to achieve the necessary sticky consistency. This sticky dough is then wrapped around all sorts of fillings, from savory to sweet. Recently, we headed into the Bliss Kitchen to create our own dairy-free, gluten-free and organic version of ice cream mochi. Carrots and ginger join the ice cream party in this cheerfully orange ice cream mochi recipe featuring our Vanilla Island. The color is derived strictly from the carrots that we blended up with our divinely creamy coconut milk ice cream.
Carrot Ginger Ice Cream Mochi
Servings: About 12 pieces
Carrot Ice Cream Filling
1 pint Vanilla Island Coconut Bliss
1⁄2 cup carrot juice (carrot-ginger or carrot-ginger-turmeric juice are also delicious options)
3 medium carrots, peeled
3⁄4 cup plus 1⁄2 cup sweet rice flour (for dusting)
1⁄4 cup cane sugar
3⁄4 cup water
Handful of crystallized ginger, chopped (optional)
Ice Cream Filling
Wash and peel the carrots. Place them in a food processor and pulse until completely shredded. Remove from food processor and set aside. Add pint of Vanilla Island Coconut Bliss to high-powered blender, along with the shredded carrots and carrot juice. Blend on high until all ingredients are incorporated. Pour into freezer safe bowl and place in freezer until frozen. While the ice cream is freezing, line a muffin tin with cupcake liners. Remove frozen carrot ice cream from freezer and use a small cookie scoop to make ice cream balls. Place one scoop in each cupcake liner. Place muffin tin with ice cream balls back in the freezer to hold.
Combine sweet rice flour and sugar in a small heat-safe bowl and whisk until combined. Stream in water and whisk until incorporated and a loose dough forms; it will be a little runny. In a large pot, bring about 3 inches of water to a gentle boil. Prepare a steamer basket for the mochi dough by covering the inside of the lid of the steamer basket or the lid of your pot with a towel. Wrap the ends of the towel up around the sides and gather it around the handle of the lid. This will keep the water droplets from falling into the dough as it’s steaming. Place the steamer basket into the pan with hot water. Then place the bowl with the dough into the steamer basket and cover with towel-wrapped lid. Steam for 7 1⁄2 minutes. Use a wet spatula to gently stir the dough, scraping down the sides of the bowl. Place the lid back on the steamer basket and cook for another 7 1⁄2 minutes. Remove bowl from steamer and scrape down sides with a wet spatula. The steamed dough should look slightly translucent. Dust a large piece of parchment paper with about 1⁄4 cup of the remaining flour. Turn the dough out onto the parchment and sprinkle more flour over the dough. Begin pressing the dough out, sprinkling with more flour as you encounter sticky spots. Cover a rolling pin with flour, and roll out the dough until it is about 1⁄8 of an inch. Transfer to large baking sheet and refrigerate for 15 minutes. Once dough has chilled, use a 3 inch round cookie cutter to press out discs.
Remove ice cream scoops from freezer and turn out onto center of each dough disc. Gather the edges of the dough around the ice cream ball and pinch together to seal. Twist a small piece of plastic wrap around each ball tightly to help it hold its shape. Place in freezer until frozen.
When you are ready to serve the ice cream mochi, remove it from the freezer and let sit at room temperature for approximately 5 minutes to let the dough warm up and soften. Garnish with crystallized ginger and enjoy!
Per 1/12 of recipe
Saturated Fat 4.5g