3 replies to this topic

[brokenscale]

Does anyone have any experience making it. The dough at the store in the premade one is elastic, soft, and chewy. Im not sure if the ice cream version is supposed to be made different, but i made my mango sorbet shaped it and froze it hard. Then made my dough and cooked it stove top but it kept needing more water and even then it wasnt an elastic dough at all. Anyone have a reliable stovetop recipe, not a microwave version. And some trouble shooting tips to getting the dough stretched thin. I did some in the rational with sweetened azuki bean paste that turned out great. However I am more interested in the ice cream version.

[brokenscale]

i used the glutenous rice flour from the asian store in the white box if that helps. i cant really read it to tell you the brand but the lady said its what she uses for mochi

[Mjx]

Take a look at the discussions here:
forums.egullet.org/index.php/topic/80453-making-mochi-ozoni/

and here:
forums.egullet.org/index.php/topic/140629-pounding-mochi-in-a-kitchenaid-mixer/

Regarding the glutinous rice flour, please attach a picture, since there are plenty of brands in white boxes (there's no way of knowing where you are located--Asia? EU?--and it may be packaged differently in diffferent countries).

[_john]

mochi for ice cream has additives in it to keep it soft at freezer tempertures. Try looking on the ingredients label of the store bought mocie ice cream for ideas.