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Keep the green tea mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating. The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks. Final Tips.

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How to Make Matcha Green Tea Mochi Ice Cream From Scratch. Here's a step by step guide on how to make matcha green tea mochi ice cream from scratch: INGREDIENTS (Makes 12) 2 teaspoons of matcha green tea powder. 1-1.5 cups of ice cream - any flavour. 1 cup of rice flour. 1 cup of water. 1/4 cup of white granulated sugar. Cornstarch for.

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Wet the bowl's inner surface one more time, knead the mochi, then add the diluted matcha green tea powder and mix. Step 14/19. Pour the mochi on the baking tray dusted with potato starch. Step 15/19. Coat the mochi with potato starch, stretch it into a long oval shape, then tear it into 5 equal pieces. Step 16/19.

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Place a scoop of ice cream in the center of each portion and wrap the mochi around the ice cream, sealing it tightly. Repeat with the remaining dough and ice cream. Place the mochi ice cream balls on a baking sheet lined with parchment paper and freeze for at least 2 hours or until firm. Serve the green tea mochi ice cream and enjoy!

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Freeze the ice cream balls for 2 hours or until solid. Whisk together rice flour, sugar and matcha in a microwave-safe bowl. Add water and whisk to combine. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture, then re-cover and microwave for 1 more minute. Stir again, cover, and microwave 30 seconds.

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Mix and microwave: Mix all the mochi dough ingredients together in a large bowl. Cover with a large plate and microwave for 2 minutes at 750 Watts. Glutinous rice flour, sugar, and matcha powder. Green tea mochi batter before microwaving. After microwaving the first time, for 2 minutes.

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Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours. Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture. Cover the rice flour mixture bowl with plastic wrap.

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If you like green tea ice cream and mochi rice cakes, this is the recipe for you. The textural combination of these two is out of this world. Between the soft chewy cushion of the mochi rice cake and creamy dreamy green tea ice {which is a cinch to make as well, by the way}, this is a match made in heaven.

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In a bowl, combine 6 Tbsp shiratamako (glutinous rice flour/sweet rice flour) and 2 Tbsp sugar and whisk well. Add 1 tsp matcha (green tea powder) into the mixture and whisk well. Add 6 Tbsp water and whisk well until there is no lump. Cover the bowl with a paper towel and microwave for 1 minute.

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Matcha Green Tea Mochi Ice Cream [print recipe] green tea mochi based on this recipe. 1 cup glutinous rice flour 1/2 tsp matcha green tea powder 3/4 cup water 1/4 cup sugar 1-2 cups potato starch or cornstarch 9 1-tbsp scoops of ice cream (passion fruit or matcha green tea), frozen.

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Step 1: It is so easy to make matcha mochi. Add the dry ingredients to a large mixing bowl and whisk to blend. Add the matcha with the dry ingredients. Step 2: In a smaller bowl, melt the butter with the coconut milk and whisk to blend them. Add the rest of the wet ingredients and whisk.

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1. In a bowl, mix 8g of matcha powder into 150g of whipping cream in batches. 2. In another bowl, combine 200g of cream cheese with 30g of sugar, mixing until well blended. Add matcha cream and mix well. Squeeze the mixture into molds and freeze one hour. 3.

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Set a fine-mesh sieve over the bowl or measuring cup. Next, pour the ice cream mixture through the sieve. Press and strain any matcha lumps left in the sieve. Let the ice cream mixture cool on the countertop. When the mixture has cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours.

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Method. Sift the matcha powder into heavy cream, then use a hand mixer to beat until medium peaks. Pour in the sweetened condensed milk, then mix again to combine. Transfer the ice cream mixture into an airtight and freezer-safe container and freeze for 4-6 hours.

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Combine ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and ¾ cup water in a medium bowl and whisk all together. Tip: To use mochiko instead of shiratamako, substitute ¾ cup mochiko (glutinous rice flour/sweet rice flour) in the above step. Add ¼ cup sugar and mix well until combined.

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Green tea mochi ice cream is also a popular variation. It was invented in Tokyo by a local confectionery maker using a thin layer of sweet dough to wrap around a tasty, premium green tea ice cream centre. Eating matcha mochi ice cream cold straight from the fridge is best. The sticky sweet dough and its ice cold-core are a good treat for a hot day.