Matcha ice cream mochi, refreshing and cool, chewy and smooth, every bite is a delightful surprise of cool sweetness.

Name: Matcha ice cream mochi, refreshing and cool, chewy and smooth, every bite is a delightful surprise of cool sweetness.
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 240 g Cream cheese; 60 g white sugar; 10 g Matcha powder; 180 g Light cream; 100 g glutinous rice flour; 30 g Cornstarch; 180 g Milk; 30 g Unsalted butter

Frozen matcha mochi bites with a creamy interior of whipped cream and cream cheese, green-tea scented, enrobed and chilled until icy, chewy, and silky smooth.

1 hrNewMedium Snacks Bake Sweet

Instructions

1
Add 10 grams of matcha powder and 180 grams of light cream in batches and mix.
2
Stir until all the matcha powder has dissolved.
3
240 grams of cream cheese softened at room temperature, add 40 grams of granulated sugar, and mix into a paste to set aside.
4
Mix the cheese paste and matcha paste together until the color is even.
5
Sift the batter once more.
6
Squeeze into plastic wrap to form a round shape, and evenly divide into 8 pieces.
7
Freeze for 2-3 hours to set.
8
100 grams of glutinous rice flour, 30 grams of cornstarch, 180 grams of milk, and 60 grams of granulated sugar, put together and stir until everything is completely dissolved and evenly mixed.
9
Sift 2-3 times to remove any large unmelted particles, then pour into a plate and cover with plastic wrap.
10
After the water boils, put it in and steam for about 25-30 minutes.
11
It's fine as long as there is no milky substance at the bottom.
12
Add 30 grams of unsalted butter, break up the dough a bit, and let the butter melt.
13
After the dough reaches the appropriate temperature, knead it by hand. Knead for about 10 minutes until the unsalted butter is completely incorporated. Note: Be sure to wear gloves, as it will become very sticky towards the end.
14
Knead the dough until smooth, wrap it in plastic wrap, and refrigerate for 2 hours after it cools.
15
Take out the chilled dough and divide it evenly into 8 portions.
16
The surface is coated with cooked flour to prevent sticking. Note: Cooked flour is made by slowly roasting glutinous rice flour until it turns slightly yellow and fragrant, then letting it cool.
17
Sprinkle with cooked flour, take a piece of dough and roll it thin and round.
18
Prepare a small bowl and put in the noodles.
19
Wrap in a matcha ice cream filling.
20
Then just close it.
21
Store in the refrigerator for later use.
22
Sprinkle a little matcha powder for decoration.
23
Matcha ice cream daifuku, done O(∩_∩)O
24
Matcha ice cream daifuku, done O(∩_∩)O
25
The fresh aroma of matcha and the smoothness of ice cream, a double enjoyment of cold and rich flavor
26
The fresh aroma of matcha and the smoothness of ice cream, a double enjoyment of cold and rich flavor
27
When you bite into it, the subtle bitterness and fragrance of matcha perfectly balance the sweetness of the dessert itself.
28
When you bite into it, the subtle bitterness and fragrance of matcha perfectly balance the sweetness of the dessert itself.
29
Featuring high-quality matcha powder as the main ingredient, the aroma is deep and lasting, and the taste has a natural slight bitterness.
30
Featuring high-quality matcha powder as the main ingredient, the aroma is deep and lasting, and the taste has a natural slight bitterness.
31
Soft and elastic glutinous rice skin, delicate and resilient texture, with an inner filling of cool and smooth matcha ice cream. Every bite allows you to experience the freshness of matcha and the creaminess of the ice cream.
32
Soft and elastic glutinous rice skin, delicate and resilient texture, with an inner filling of cool and smooth matcha ice cream. Every bite allows you to experience the freshness of matcha and the creaminess of the ice cream.