Ice mochi

Method

1. 1

   Start of preparation

2. 2

   Using an ice spoon, form 20 to 25 ice balls 4 to 5 cm in diameter. Place them on a plate lined with sulfurized paper. Reserve well in the freezer.

3. 3

   Preparation of dough

4. 4

   In a saucepan, mix the flour and sugar and add the water. Mix well, you get a lumpy dough. Heat over medium-low heat, stirring constantly, until the dough becomes thick, sticky and homogeneous. It must not taste like flour anymore.

5. 5

   Rest

6. 6

   Out of the heat, let the dough cool slightly and thicken. If you want to color your mochi dough, it's time to add a few drops of your choice of food dye. For several colors, divide the dough in different bowls before adding the desired dyes.

7. 7

   Pastry work

8. 8

   Sprinkle generously your work plan with corn starch. Put on your fingers and place the dough on the worktop. Flatten her with her hands. Sprinkle the starch on a roll and lower the dough to 4 mm thick.

9. 9

   Preparation

10. 10

    Using a 10 cm-diameter piece cutter, cut as many circles as you have ice balls. Place each circle on a piece of film paper. Brush them gently with a brush to remove excess starch.

11. 11

    Assembly

12. 12

    Place a ball of ice on each rice paste disc. Fold the dough on the ice ball using the food film to close each mochi.

13. 13

    Rest

14. 14

    Reserve in the freezer for at least 2 hours before tasting.

Nutrition

calories

256

fatContent

6.5

fiberContent

0.6

sugarContent

22.8

sodiumContent

0.1

proteinContent

2.7

carbohydrateContent

47.2

saturatedFatContent

3.7

Indicative values from the source, for the original recipe.

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