Name: How to Make Neapolitan Mochi Ice Cream! | Videos | Gan Jing World
Uploaded: 2022-10-14T21:55:23.277Z
Duration: 11 min 12 s
Description: FULL RECIPE: http://bembumkitchen.home.blog/2021/03/27/neapolitan-mochi-ice-cream/ Instagram: https://www.instagram.com/bembum.kitchen/?hl=en Facebook: #mochiic... | Videos | Gan Jing World

BEMBUM KITCHEN

https://video2-us-west.cloudokyo.cloud/video/v3/15/30/f4/1530f4f4-c4c9-40a0-8d97-6e6a3d6665cc/master.m3u8

FULL RECIPE: http://bembumkitchen.home.blog/2021/03/27/neapolitan-mochi-ice-cream/
Instagram: https://www.instagram.com/bembum.kitchen/?hl=en
Facebook: #mochiicecream #japaneseicecream

Hi Guys, today we are making these popular Japanese dessert “Neapolitan Mochi Ice Cream”;
A soft sticky chewy sweet rice dough with an ice cream filling inside.
Instead of homemade mochi dough, I will show you how to make super easy no churn ice cream as a filling, delicious creamy ice cream without any eggs, whipped cream nor condensed milk.
I hope you like it!

NEAPOLITAN MOCHI ICE CREAM
Yield: 6 pieces (60 ml each)
Active time:  1 hours
Total time: 9 hours

INGREDIENTS
Ice Cream Mixture:
240 gr Milk
30 gr Granulated Sugar 
48 gr Milk Powder
10 gr Corn Starch
30 gr Milk
1 tsp Vanilla Extract 
1 tbs Cocoa Powder
1 tbs Hot Water

Vanilla Almond Mochi Dough:
115 gr Water
40 gr Milk
40 gr Granulated Sugar
15 gr Vegetable Oil
1/8 tsp Beetroot Powder or Pink Food Colouring
1/4 tsp Vanilla Extract
1/2 tsp Almond Extract
80 gr Glutinous Rice Flour

Chocolate Mochi Dough:
115 gr Water
40 gr Milk
40 gr Granulated Sugar
15 gr Vegetable Oil
1/2 tsp Vanilla Extract
2 tsp Cocoa Powder
80 gr Glutinous Rice Flour

Corn or Potato Starch 

INSTRUCTIONS
Ice Cream Mixture
1. Prepare the silicone mould (if you use plastic cup, glass or cupcake pan, line the mould with cling wrap so it’s easier when unmould).
2. In a medium pan, combine 240 gr of milk, sugar and milk powder, mix well.Cook over medium heat until simmering, stirring constantly to avoid the mixture burning. 
3. In the meanwhile, in a small container combine the corn starch, 30 grams of milk and vanilla extract, mix well. Gently pour the corn starch mixture to the simmering milk mixture, continue cooking until the mixture starts to boil and thickened.
4. Remove from the heat, divide half of the mixture to the 3 cavities of the mould. Mix the remaining mixture with cocoa powder that has been diluted with some hot water, divide the chocolate mixture to the rest of cavities.
5. Cover and store them in the freezer for at least 6 hours (preferably overnight).
6. Unmould and place the ice cream in the container that has been lined with parchment paper, store again in the freezer while continue with the mochi dough.

Mochi Dough
Microwave Method
1. In a microwave safe bowl, mix all the ingredients until well combined.
2. Cover the bowl with a cling wrap, microwave it on high heat for 1 minute, take it out, stir with a wet rubber spatula, cover again and microwave it for another 1 minute (the mixture is well cooked when all the colour is semi translucent).
*For the chocolate mochi dough; strain the mixture before microwave it to make sure there’s no lumps remain.

Steaming Method
1. In a medium bowl, mix all the ingredients until well combined.
2. Place the bowl in the preheated steamer (cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture), steam for about 20 minutes. 
* Stir it with a wet rubber spatula at halfway cooking and cover it again to finish cooking. 

ROLLING
1. Cover the work surface with a piece of large parchment paper, dust with generous amount of corn or potato starch (if you are worried about eating raw starch, heat the starch in the pan for about 5 minutes).
2. Transfer the hot cooked mochi dough onto a parchment paper and sprinkle more starch on top of the dough.
3. Using your palm gently press and spread the dough onto a long rectangular shape, about ¼ inch thick (until it’s big enough to fit into 3 pieces round circles shapes). Brush off the starch on top with a soft brush.
4. Let the dough rest for about 45 minutes to 1 hour until the mochi is set and cooled down completely.

ASSEMBLY
1. Using round cutter, divide the mochi dough into 3 pieces each flavour
Pick up one circle of dough, gently brush off the starch on both sides. Brush the mould with some starch to prevent stickiness and then lay the dough in the center of the mould
2. Working with 1 scoop of ice cream at a time (keep the rest in the freezer so they don’t melt) place 1 ice cream scoop in the center of the mochi dough and gently press the dough around the ice cream.&nbsp;Pinch the edges of the mochi to seal it. 
3. Continue with remaining dough and ice cream 
4. Cover and store them in the freezer for at least 1 hour before serving.

*If your use other than silicone moulds, make sure that you cover the finished ice cream mochi individualy in a cling wrap to prevent stickiness and then place them back into the mould to keep the shape.

NOTES
1. Don't store the mochi dough in the fridge to speed up the cooling process, it will leads to condensation, ends with sticky wet dough surface.
3. Cut mochi dough that is just big enough to surround the ice cream, too much extra dough hanging off which will taste a bit hard once it frozen. 
4. To store; in an airtight container in the freezer for up to 1 week.Credit: BEMBUM KITCHEN