How to Make Mochi Ice Cream 雪糕糯米糍

Have you ever tried Mochi Ice Cream 雪糕 糯米糍 before?  These little gems are one of my childhood favorites.  They used to be occasional treats when I was young.  Besides it’s considered a little pricey for me when I was a kid, and that there weren’t that many places that sell them back in the good old days!  So, I cherished them whenever I get my hands on these delicious treats!  Fast forward to now, they are more widely available and not as expensive as in the past.



However, the good news is, I will show you how you can easily make them at home, with the help of my recipe and tutorial!  Best of all, you can create them using your favorite ice cream flavor!  That way, you can enjoy any flavor that your heart desired!  Mochi Ice Cream is a confection made from Japanese Mochi (pounded sticky rice dough) filled with a scoop of ice cream.  They might seems complicated to make, but actually quite simple.  Check out my video tutorial above for more tips and tricks.  There are quite a few steps and chilling time, but all quite straight forward to follow.



In the mochi dough, I used a mix of glutenous rice flour as well as regular rice flour.  The glutenous rice flour gives this treat the signature chewy texture while the regular rice flour yield the tender and soft texture for the mochi skin, even after freezing! Therefore, it's important to use both type of flours and not just one. With that said, you should always let your Ice Cream Mochi rest at the room temperature for a few minutes before serving.  That way, the mochi skin and the ice cream will have a chance to soften up before you bite into one.



In today’s Mochi Ice Cream, I filled them with an Easy Mango Ice Cream, which I will also show you how to make in my video, as well as Roasted Strawberry and Matcha Green Tea Ice Cream!  They are all homemade with natural and organic ingredients. Check out the recipe links at the end of the post if you're interested to make your own.  Otherwise, you can use any store bought ice cream as well.   



Aren't they gorgeous?  I love how beautiful and colorful they turned out.  They make me feel happy just by looking at them, not to mention, they are refreshing and delightful to enjoy in the hot summer days!  Hope you’re enjoying summer in full blast!  If your kiddos are already back to school, these would definitely be their favorite after school snacks!  Thank you so much for stopping by today.  Remember, Eat, Drink, and Be Happy!  Stay tuned for more fun and delicious recipe next week!




Ingredients and Tools Used:
Organic Vanilla Extract  (Click here for more information)
Glutinous Rice Flour (糯米粉) (Click here for more information)
Potato Starch (片粟粉) (Click here for more information)
Freezer Safe Container (Click here for more information)
Ninja Blender (Click here for more information)
Ice Cream Machine (Click here for more information)
Tovolo Ice Cream Tub (Click here for more information)
Mini Muffin Pan (Click here for more information)
Mini Cupcake Liners (Click here for more information)
Silpat (Click here for more information)
Rolling Pin (Click here for more information)
Round Cookie Cutter Set (Click here for more information)
Cookie Dough Scoop (Click here for more information)
Ice Cream Scoop (Click here for more information)
Regular Rice Flour (粘米粉) (Click here for more information)



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Mango Swiss Roll (芒果瑞士卷蛋糕):

Finally, it’s the peak of the mango season!  Fresh Ataulfo Mangoes are simply my favorites.  When they are in season, I often get them in cartons (about 16 to 20 mangoes in a carton).  Not only I enjoy them fresh as is, I also like to create different treats with these refreshing and juicy mangoes. I’ll list some of my other creations at the end of the post if you’re interested.  But today, let me show you how to make this gorgeous Mango Swiss Roll Cake!



My family loves Swiss Roll Cakes!  They are simply a light and fluffy sponge sheet cake, filled with fresh whipped cream, and sometimes fresh fruit, and rolled up into a log.  If you’ve tried my Swiss Roll Cake Recipes in the past, you know my roll cake recipe is pretty much a fail proof one.  It’s easy to roll up without cracks.

You can check out my list of Swiss Roll Recipes here:
Strawberry and Cream Swiss Roll Cake
Decorated Coffee Swiss Roll
Vanilla Swiss Roll Cake
Sakura (Cherry Blossom) Swiss Roll
Chocolate Yule Log
Pumpkin Swiss Roll Cake with Cream Cheese Filling




This Mango Swiss Roll Cake is packed with the delightful and floral mango flavors!  I added fresh mango puree in the cake batter, then filled the cake with diced mangoes and whipped cream, and garnished with more fresh mango roses on top!  It’s looks super gorgeous and it is rather easy to put together if you follow my tips and tricks in the video tutorial! 




I hope you enjoy today’s recipe and tutorial.  If you have any recipe request, feel free to leave me a message below and I’ll try my best to create a tutorial for you. 





Tools and Ingredients Used in this post:
Cake Flour (Click here for more information)
10 x 15-inch Baking Pan (Click here for more information)
Ninja Blender (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Mango Extract (Click here for more information)
Measuring Spoons Set (Click here for more information)
Powdered Sugar (here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Cream of Tartar (Click here for more information)
Pastry Bag (Click here for more information)
Parchment Paper (Click here for more information)


Other Mango Recipes:
Mango Crêpe Cakes 芒果法式薄餅千層蛋糕

Mango Shaved Ice

Mango Panna Cotta

Fresh Mango Salsa

Fresh Mango Crêpe 芒果法式薄餅

Mango Pudding (芒果布丁)

Mango Yogurt Popsicles (3 ingredients) 芒果酸乳酪冰棒

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

Fresh Mango Crêpe 芒果法式薄餅

Not long ago, I shared a recipe and video tutorial with you for Mango Crêpe Cake.  If you haven’t check that out yet, simply click here.  That is one stunning cake to be shared on special occasions.  But for a more day to day dessert or treat, this Fresh Mango Crêpe 芒果法式薄餅 would be the perfect choice.  Not only it has all the flavor from the Mango Crêpe Cake, but it’s much easier and less time consuming to prepare.



There’s a cafe on the Westside that sells crêpes that my kids and I loved so much!  Whenever we visited the area, we always enjoy our afternoon tea there.  But they are not cheap at all, charging at $8+ for a crêpe?  That could easily be the price of a meal!  So, for economic reason, I make them at home now. Best of all, I know what I’m putting into them and they are always wholesome!  Watch the video tutorial and you’ll agree with me on how easy it is to prepare these crêpes. 



As far as I’m concerned, I’m taking full advantage of this mango season!  It’s way too short and I know I’ll be looking forward to these sweet, tender, and juicy Atulfo mangos when the season is all over!  So, don’t wait any longer, go grab a basket of mangos and make these Fresh Mango Crêpe to share with your family!  Thanks for stopping by today.  Until next time, please take care and eat well!





Tools and Ingredients Used:

Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Heavy Whipping Cream (Click here for more information)
OXO Egg Turner (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Core Bamboo 3-Piece Cutlery Set  (Click here to see product information)

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

When I saw my favorite Ataulfo mangoes in the market the other day, I was so excited!  I almost purchased all that they had put on the shelves, seriously!  I simply can’t resist these sweet, fragrant, and juicy mangoes.  If you haven’t check out my previous recipe and video on how to make Mango Panna Cotta yet, you’re missing out.  Simply click here to get that recipe as well!   



Onto these Coconut Mango Mochi Roll (椰汁香芒糯米卷), they are absolutely one of my favorite mango treats.  The mochi part of this dessert is not overly sweet,  therefore, I recommend that you use the ripest mangoes that you have on hand.  The filling is refreshing, juicy, and fragrant, thanks to the gorgeous mangoes.  The coconut mochi layer on the outside gives this dessert a slightly sweet and chewy texture because of the glutinous rice flour.  With a hint of coconut flavor on the outside, it compliment the mango fillings perfectly.  This is also a naturally gluten-free treat because of the types of flours that I used.  See the list of ingredients at the bottom of this post for your reference. 



You’ll be surprised by how easy it is to prepare this Coconut Mango Mochi Roll.  I would say, they are perfect for my next friends and family gathering!  I can’t wait to share them with everyone!



If you love mangoes, you’ve got to give this recipe a try.  I’m sure you and your family will love it as much as my family does!  Make this dessert while these mangoes are in season!  I know I’ll be making these Coconut Mango Mochi Rolls quite often in the weeks to come!  Enjoy!




Tools and ingredients used:
Glutinous Rice Flour (Click here for more information)
Rice Flour (Click here for more information)
Corn Starch (Click here for more information)
Coconut Flakes (Click here for more information)
Heavy Whipping Cream (Click here for more information)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Bamboo Cocktail Knotted Picks (Click here for more information)

Mango Panna Cotta

Are you enjoying the warmer days of the Spring so far?  Well, it’s been feeling like summer already in Southern California, all winter long!  So, my mind and body have been adopted for summery treats for a while.  Today, I want to share with you one of my favorite summer time no-bake dessert, Mango Panna Cotta. 


 
In this recipe, I used the Ataulfo mangoes.  In Asia, the Ataulfo Mangos, also known as Manila Mangos or Champagne Mangos, are far more popular than the Tommy Atkins Mangos.  In fact, I didn’t even learn about the Tommy Atkins Mango until I moved to the States.  The Ataulfo mango is skinnier, with bright orange/yellowish skin and flesh as shown in my pictures on this post.  The skin is rather thin and the seed is quite flat.  The flesh from the Ataulfo mango is very tender and smooth.  It’s very refreshing, sweet and have a pleasant floral tone, which is perfect for this dessert.  On the other hand, a Tommy Atkins mango is bigger in size, overall, and the skin color is a combination of red and green, even when fully ripen.  The skin and the seed are thicker compared to Ataulfo.  Also, the flesh is more fiber-ous and firmer.  
 
 


The texture of this Mango Panna Cotta is silky soft and smooth.  It’s slightly sweetened with a perfect hint of tartness from the mango.  The vanilla bean panna cotta layer is packed with sweet aroma from the vanilla bean paste and is the perfect combination to elevate this dessert.   This Mango Panna Cotta is so elegant yet pretty easy to prepare.  If you’re hosting any summer party, be sure to “wow” your guests with this refreshing dessert.



Here’s the video tutorial on how to make it.  Please click on the Youtube video below.







I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my Youtube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. 
 
 
 
I hope you like today’s recipe and video.  Please stay tuned for more tutorials, easy and fun recipes in the near future.  What is your favorite no-bake summer dessert?  Please share it in the comment section below.  I always love to try new things.  Can't wait to hear from you.
 
P.S.  If you haven’t entered the $100 visa gift card giveaway on my blog, there’s still time to enter (Deadline to enter is 6/30/2015).  Click here and leave a comment on the giveaway post to enter.  Good Luck!
 
 


Tools and Ingredients used:

Libby Small Dessert Cups Set: (More information here)
Wilton Mini Muffin Pan: (More information here)
Pyrex 4 Cups Heat Proof Measuring Cup: (More information here)
Mango Nectar: (More information here)
Vanilla Bean Paste: (More information here)
Unflavored Gelatin Powder: (More information here)

Fresh Mango Salsa

Still remember my previous post on how to easily dice and peel a mango, all inspired by a real life story?  If you've missed it, no worries, click here to read the juicy details.  With the diced mango, I've made this Fresh Mango Salsa.  It’s super easy to prepare and so refreshing!  In this recipe, I used my favorite Ataulfo Mangos.  It’s sweeter than the Tommy Atkins variety, which has a firmer flesh and more sour taste.  Both would work just fine here. 



The key to this refreshing Mango Salsa is that after mixing the ingredients, you have to let it sit at room temperature for 15 to 30 minutes.  That way, the flavors from different ingredients can get to know each other and combined beautifully.  Just like any relationship in life, we need to spend the time with the other to develop that bond!  You’ll be surprised how much the taste is enhanced by giving it that 15 to 30 minutes of time. 



This Fresh Mango Salsa pairs perfectly with any kind of white flesh fish fillet.   It’s also wonderful with pork chops, or chickens.  Basically, any white meat with mild flavors would work.  I hope you’ll give it a try.

Before I conclude this post, I also want to encourage you to spend 15 to 30 minutes (more if you want) each day with someone you want to enhance your relationship with.  Sit down and ask them how their day went, or give them a phone call if they’re far away.  It could be your spouse, your kids, your parents, your siblings, your in-laws, or a long lost friend, etc.  So, let me know, who would you pick?  I think I’m going to call up my brothers!


 
 
 

Mango Shaved Ice

My Kids fell in love with shaved ice the very first time I took them to one of those fancy shaved ice places.  You can pretty much order different flavored shaved ice, along with different toppings such as fresh fruit, sprinkles, candies and mochi.  They usually charge you by an arm or a leg...oh, I meant by weight! 

On the other hand, my kids also loved the more traditional Hawaiian version of shaved ice, especially my Son.  He had it at a charity event at school.  I can totally see why the kids love shaved ice so much.  It's cool, usually colorful with the syrup/flavorings, you can hold it in your hand and it's totally okay to make a mess type of treat, etc.



If you've been following my blog for a while, or if you know me personally, you probably knew that flavored syrup and artificial coloring aren't things that I would like to see in my food, nor the kids' food.  I love big flavors, but not from artificial stuffs that I can't pronounce.  So, as I created the homemade version of shaved ice, all natural, organic, and healthy ingredients are on top of the list.



During our Spring break, we went to San Francisco for vacation.  My Hubby's cousin took us to the Google Store and I purchased the Android ice cube tray (see picture below and click here for product information).  Since my fridge have the ice cube dispenser, I used this ice cube tray for "flavored ice" instead.  To be more specific, mango juice ice cubes.



Simply pour your favorite mango juice, or mango nectar, into the tray. Let them freeze until completely hardened.  And you've got mango juice ice cubes.  Not only they are perfect in this mango shaved ice recipe, you can also add them to your mango juice or cocktails.  Your drink will stay nice and chilled without getting diluted by regular ice cubes.



Since I'm making quite a lot of shaved ice and I only have one ice cube tray, I made some extra mango juice ice cubes in a more efficient way.  Simply pour the mango juice into freezer safe containers, cover and freeze for 3 to 4 hours, depending on the size.  I took the container out and cut the mango ice into cubes before they are completely frozen because that's way easier to cut.  Then you can freeze the cut out cubes until they are completely hardened afterwards.




Besides my little helpers, I have some special kitchen tools to help me out with this Mango Shaved ice.  My kids had been requesting for shaved ice for a while.  Instead of spending $6 to $8 a bowl at the shave ice store, the little machine below is quite a good bargain.  I tried the manual snow cone machine in the past and they don't quite really work, except that you get a pretty good upper arm workout out from those.  But for shaved ice, this little machines works beautifully. Simply drop the ice cubes, or mango ice cubes in this case, and twist the lid to turn on the machine and you've got mango shaved ice.  I can't resist but to get the paper snow cone cups and straws as well.  They are just adorable and so much fun to use.  I say, they are perfect for summer parties too.  You can check out the machine here, and the cups set here.




You can serve the Mango Shaved Ice the traditional way, in the paper cone and a straw.  You don't need to add any syrup as the mango ice cubes are already sweet enough and very flavorful.




However, it's always nice to add a little more fresh fruit on top of the shaved ice, just like those in the fancy shaved ice cafes.  My favorite Ataulfo Mangos are in season now, so, that's what I added, along with some fresh strawberries.




Of course, you can top with anything that you fancy for.  I love to keep it simple and use what I have in the fridge and in season. 

I hope you enjoy today's post and recipe.  Stay tuned for more fun recipes in the future and stay cool!





Tools and Props Used in this Post:

Android Ice Cube Tray (Click here for more information)
Snow Cone Machine (Click here for more information)
Snow Cone Cups and Straws (Click here for more information)
Pyrex Baking Dish with Lid (Click here for more information)
Small Cutting Board with handle (Click here for more information)
Small Bamboo Spoon (Click here to see similar product)
Ice Cream/Snow Cone Stand (Click here for more information)

Mango Pudding (芒果布丁)

Mango Pudding (芒果布丁), it’s a nostalgic dessert to me with many childhood memories.  I grew up having this dessert quite often.  Some restaurants in Hong Kong used to serve this as a complimentary dessert after a meal or you can at least order one.  But seems like the complimentary option is a thing in the past.  The last time I went back to Hong Kong for a visit, none of the restaurants we visited gave out this dessert anymore.  However, mango pudding is still quite popular in dessert specialty stores or cafes.     



In Asia, the Ataulfo Mangos, also known as Manila Mangos or Champagne Mangos, are far more popular than the Tommy Atkins Mangos.  In fact, I didn’t even know about the Tommy Atkins Mango until I moved to the States.  The Ataulfo mango is skinnier, with bright orange/yellowish color skin and flesh as shown in my pictures on this post.  The skin is rather thin and the seed is quite flat.  The flesh from the Ataulfo mango is very tender and smooth.  It’s very refreshing, sweet and have a pleasant floral tone.  On the other hand, a Tommy Atkins mango is bigger in overall size, the skin is a combination of red and green, even when fully ripen.  The skin and the seed are thicker compared to Ataulfo.  Also, the flesh is more fiber-ous and firmer.  So, for a smooth and tender mango pudding, I used the Ataulfo mangos, just the way it’s supposed to be.   




Traditionally, the mango pudding is enjoyed with a splash of evaporated milk on top, maybe a few diced mangos as well (see picture below).  But that’s totally optional.  My kids preferred it with a little freshly whipped cream (as shown in picture above).  So, the option is totally yours.

Click here to see the silicone mold I used for the mini puddings as shown in the picture below.



This Mango Pudding is a very quick dessert to put together and it’s perfect for the hot summer days.  There are only 4 ingredients on the list.  Sometimes, I think simplicity is the best.  Just let the ingredients shine on their own.  This Mango Pudding needs a little chilling time so it’s totally perfect to make it the day before, so it’s a wonderful party dessert.  Another good news is that the Ataulfo Mango is now in season (from march through December).  I hope you’ll go pick up a few of them and make this refreshing treat.



What are some of your nostalgic treats from the childhood?  Were you able to re-create them at home like I did?  I hope you enjoy today’s post and recipe.  Until next time, please take care.