Look at ‘what I was reminded! The last time I was in Japan several years ago, with my friend Yukiori Itsubo chef, restaurant L’isoletta owner’s in Sumoto Chi, Hyogo, we were invited to a gala dinner, where was offered a menu of different courses, drawn up by various Japanese chef. Maybe it was the dinner piuù high level on which it has participated. After dinner, I remember that two chefs in the room, they started beating a long process with a special wooden hammer, a paste of rice for make small cakes. During the show, one of the organizers, knowing that I was the only non-Japanese chef, had the good idea to invite me to participate to give a little hammer. That was the first time that I had helped to make the mochi.
The mochi in Japan, are traditional cakes made with flour of a particular type of Asian rice, which do not contain gluten, after cooking becomes very sticky.
The mochi, can be prepared only with the dough, flavored, … or, more commonly filled with jam or ice cream. I tried to make those ice cream.
Ingredients for 12 mochi:
75 g rice flour “mochiko”
75 g sugar
150 ml of water
30 g dark chocolate
cornstarch or potato starch q.b
12 balls vanilla ice cream
Procedure:
Stir with a whisk in a bowl of glass rice flour, water and sugar. Cover with plastic wrap and microwave 600 w for 2 minutes. Add the chopped chocolate and mix. Cover again with plastic wrap and move to the microwave for another 30 seconds.
In a work plan sprinkle plenty of cornstarch, pour the mixture warm, cover with another cornstarch (used because it does not stick. With your hands gently stretch the dough to get a big sfoglia.tagliare 12 squares, and intersperse with of the film and always a sprinkling of cornstarch.
Place in refrigerator for at least 30 minutes. Take a piece of dough at a time, place a scoop of ice cream in the center, and close the dough, resulting in a rounded shape.
Repeat with all remaining ingredients.
Back in the freezer.
Let soften a few minutes and serve.
