>Vegan Matcha Mochi Ice Cream (and Yoga)

July 14, 2010 § 12 Comments

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Fourth post in four days, also the fourth item I made for my tea party… the dish we didn’t even get to, being stuffed from all the other food. I love the beautiful color and flavor that matcha brings to anything it touches. I’ve had a box of mochiko for a while but didn’t make anything with it because mochi is something that needs to be eaten within a day or two, or gasp, will find its new home in the garbage can. Having a few friends over was the perfect opportunity to try making some. Then I had the great idea to fill it with ice cream, which in hindsight, does not need to be eaten in one day. They are still sitting in my freezer waiting to fulfill their destinies of dancing on someone’s tastebuds. Anyone want to come over and have some?
My first attempt at mochi was semi-successful. It wasn’t a failure because it tasted great and I did make mochi ice cream but it was far from the beautiful, symmetrical, and smooth mochi that I am used to and had envisioned. The obstacle was dealing with the stickiness of the mochi. But I think I learned as I worked and got the hang of it towards the end – you really do need to use a ton of starch and sugar, not just a mere dusting. Hopefully my next attempt will be more fruitful in terms of aesthetics. The ice cream, however, was perfection. So delicious and creamy! There is a distinct flavor of coconut from the milk though, so if you want a true matcha flavor I would suggest using an alternative for the coconut milk.

On another note, I’m famous! The yoga studio I went to for class yesterday was streaming live, and now the class is posted in their library of online classes. If you’d like to view the class I attended last night, here is the link: http://yogisanonymous.com/VOD_test_viewer.php?id=42. (tall asian girl with crazy ponytail, red mat, second row). I think it’s great that they’re doing this. I overheard the instructor (also the owner of the studio) after class yesterday and she said she’s been receiving emails from all over the world from people who have been logging in to take classes – imagine that, someone from thousands of miles away taking the same class with you. Very cool. If you live in or near LA, you should definitely stop by and check out Yogis Anonymous.

Vegan Matcha Mochi Ice Cream (from Allrecipes):
1 cup mochiko
2/3 cup hot water
1 drop distilled white vinegar
1/2 tsp matcha powder
1/4 cup corn starch (or potato starch if you have it)
1/4 cup powdered sugar
1 cup matcha ice cream, recipe below
In a bowl mix together the hot water, mochiko, and matcha. Add in the drop of white vinegar, and mix. Microwave in 30 second increments, mixing between each increment, until the mochi is thick and elastic. Let the mochi cool to room temperature. 
Combine the corn starch and powdered sugar in a bowl. Dust parchment paper, your hands, and anything the mochi will touch with a generous amount of the corn starch and powdered sugar. Using your hands or a roller spread out the mochi to about 1/8 inch thick. Using a biscuit cutter, cut out rounds. Place a tablespoon of ice cream in the middle of the mochi round, cinch closed and freeze immediately. Repeat with the remainder of the mochi and ice cream.
Vegan Matcha Ice Cream:
1 14-ounce can coconut milk, refrigerated for 2 hours

1/2 cup cold water
3 tsp matcha powder
1/2 cup granulated sugar
1 tbsp cornstarch
pinch of salt

Shake the can of coconut milk well, then open and pour into a large bowl. Mix in the sugar, water, matcha powder, cornstarch, and salt, and mix thoroughly. Use an immersion blender if the matcha lumps up. Pour into an ice cream maker and freeze according to manufacturer’s instructions.
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