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Kinako ice cream mochi

Ingrédients

  • 100g of glutinous rice flour
  • 9cl of cold water
  • 6 teaspoons of vanilla ice cream
  • 2 tablespoons of kinako powder
  • ½ teaspoon of grape seed oil
  • 30g of caster sugar

Directions

1. Add the flour and sugar to a mixing bowl and mix. Add the cold water two in times and mix well in between for an homogeneous dough.

2. Using kitchen paper, slightly oil a deep dish and spread the dough out. Steam cook for a minute.

3. Take the dough out and transfer it to a countertop sprinkled with kinako. Sprinkle both the dough and your hands so they do not stick together and knead the dough quickly while it is hot as it cools and hardens rapidly..

4. Divide the dough into six equal parts. Shape one part into a 7 cm diameter circle. Place a teaspoon of vanilla ice cream in the center. Fold the edges towards the center and pinch them together to close the dough and form a ball. Reiterate with the remaining dough and ice cream.

Arrange on a plate and serve immediately.

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