Yesterday was a special request class to make mochi ice cream along with other mochi desserts.
We started off with making matcha warabi mochi using tofu, then went on to make strawberry daifuku and ice cream mochi, and finished off by making mitarashi dango, which are mochi balls in skewers with a sweet soy sauce glaze.
They are all mochi but the ingredients and their proportions are slightly different. The warabi mochi uses tofu and potato starch, the strawberry daifuku and mochi ice cream both uses glutinous rice flour (shiratamako) and sugar but in different proportions as the mochi for the ice cream must be soft even when it is refrigerated. Dango uses a mix of glutinous rice flour and joshinko which is a rice flour made with the Japanese short grain rice. The two rice flours have a different texture - glutinous rice being soft and the joshinko being chewy.
I think I made too much considering the fact that the mochi ice cream cannot be taken home and should be eaten in class. But I think we all had a great time making lots of mochi.
For mochi class requests, please contact me.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.