Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, yukimi daifuku (mochi dumplings filled with ice cream). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Put plenty of cornstarch on a large cutting board. Put the shiratama flour in a heatproof container, and add water slowly. Mochi Ice Cream is a very popular ice cream wrapped with thin and chewy Mochi rice cake.
Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have yukimi daifuku (mochi dumplings filled with ice cream) using 5 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream):
- Prepare 50 grams Shiratamako
- Take 100 grams Castor sugar (superfine or baker's sugar)
- Prepare 100 ml Water
- Get 150 grams to 200 grams Ice cream
- Make ready 1 Cornstarch (to form the dumplings)
The original vanilla version has been around for a long time. Over the years many different versions of the popular snack have been released. Ice Cream Wrapped In Mochi - Yukimi Daifuku. This is a well-known ice-cream originating in LOTTE.
Steps to make Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream):
- Put plenty of cornstarch on a large cutting board.
- Put the shiratama flour in a heatproof container, and add water slowly. When the flour and water have been thoroughly combined, add the sugar and stir it in.
- Cover loosely with plastic wrap and microwave (at 600W) for 2 minutes. Take it out and mix with a wooden spatula. Microwave for another minute and mix again.
- When the dough becomes shiny like this, it's good.
- Moisten a wooden spatula, and drop the dough on top of the cornstarch bed made in step 1. Flatten it as much as possible.
- Dust the top of the dough with cornstarch, and flip over. Lift up the edges with your hands. It will stretch out a lot, so don't lift it too high, and spread out the dough. It's very hot at first, so be careful.
- Repeat step 6, and neaten the dough with your fingers as you spread it to 2 to 3 mm thick.
- When the dough has cooled down completely, cut it out using a small soup bowl or the equivalent.
- Remove the surrounding dough. If you are going to freeze the dough at this point, go to step 10. If you're going to make the dumplings right away, go to step 11.
- To freeze the dough, put a piece of plastic wrap between each piece of dough, wrap tightly and freeze.
- To wrap: Put a ball of ice cream in the middle of a piece of dough. To make a neatly shaped dumpling, use a portion of ice cream that's as rounded as possible.
- Pull up the edges to the opposite sides and pinch together securely. Freeze the dumplings as soon as they're wrapped, and take them out when serving.
- They look like this when they're cut.
- I tried using a mini-yukimi daifuku case. I cut out the dough for these with a 8cm diameter cup.
- A big success! They came out so evenly! If you have a Yukimi daifuku case (to mold the ice cream), the dumplings will turn out very nicely.
YUKIMI's special combination of mochi and ice-cream delivers healing and small happiness to you. Did you notice, that it's spelled 雪見だいふく, not 雪見大福? XD Gosh I love those things. THEY HAVE ICECREAM INSIDE AHHHHHHH THEY'RE SO YUMMY! dies. Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) Recipe by cookpad.japan.
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