Recipe of Quick Mochi Matcha Green Tea Ice Cream

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mochi matcha green tea ice cream. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mochi Matcha Green Tea Ice Cream is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mochi Matcha Green Tea Ice Cream is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have mochi matcha green tea ice cream using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mochi Matcha Green Tea Ice Cream:

1. Take 3/4 cup Glutinous rice Flour
2. Make ready 3/4 cup Water
3. Make ready 1/4 cup Sugar
4. Make ready 1/2 cup Potato starch
5. Take 1 1/2 cup full-fat coconut milk
6. Take 1 cup unsweetened vanilla almond milk
7. Prepare 2-3 Tbsp matcha green tea powder
8. Prepare 1/4 cup pitted medjool dates
9. Prepare 1/4 cup honey

Instructions to make Mochi Matcha Green Tea Ice Cream:

1. ICE CREAM: Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined.
2. Transfer it to a freezer-safe container and let harden for 4-6 hours.
3. Scoop out the ice cream into silicon cupcake liners and freeze immediately until completely frozen again.
4. MOCHI PREPARATION: Prepare your steamer. Cover the steamer lid with a towel so condensation won't drop into mochi mixture.
5. Combine rice flour, water and sugar in a bowl.
6. Put the mochi bowl instead steamer and cook for 15 minutes, stirring halfway. Mochi colour should change from white to semi translucent.
7. ROLLING: Dust the work surface with potato starch. Drop the cooked mochi and dust potato starch over it also. Knead it a beat.
8. Roll into disc. Dust off excess starch. Refrigerate for 15 minutes
9. ASSEMBLING: Keep the frozen ice cream ball over 1 mochi sheet. Gather and pinch the corners.
10. Cover with plastic wraps and twist to close tightly. Freeze until firm, about 2 hrs.

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