Get this cookie scoop (portioning scoop) for creating the same portions and nice half-round-shaped ice cream for mochi filling.Keep your kitchen cool when you are working with ice cream.I know you probably don’t believe me when I say it’s not that hard to make … but you have to trust me! If you follow my tips below, you CAN make decent mochi ice cream even at the first try! Important Tips for Making Mochi Ice Cream To learn the difference between these two types of glutinous rice flour, please hop over to shiratamako page to read more details. So if you can get shiratamako at a Japanese grocery store or online, I highly recommend it. When I asked my friends for their feedback, the majority agreed that the texture and flavor of mochi ice cream made with shiratamko are far superior. However, if you can’t find it, you can find mochiko sweet rice flour by Blur Star Brand.Īs part of my recipe testing process, I’ve made mochi ice cream with both kinds of glutinous rice flour to see the difference. Amazon and Japanese grocery stores sell shiramtako. ![]() ![]() When it comes to making best-tasting mochi, I always prefer using shiratamako as it is easier to work with and has a better elasticity and consistency. However, the flours do differ in texture and flavor. There are two different types of Japanese glutinous rice flours used to make mochi: shiratamako (白玉粉) and mochiko (もち粉).īoth flours are known for their stickiness and chewy texture and are used to make Japanese pastry and sweets.
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