It’s Foodie Tuesday!
Mochi, that quintessential Japanese treat has found its way to the palates and hearts of the people of the world This sticky rice cake/ball makes for an eating experience that one just wants to go back to again and again. It has a soft and smooth mouth feel, with an oh, so delightful sticky, chewy, resistance. And it usually comes filled with interesting fillings, from the classic sweet red bean paste, to the decadent raspberry white chocolate.
As if it were not already wonderful to begin with, mochi has in recent years gotten wayyyy cooler — literally. I just want to sing the praises of Frances Hashimoto who first thought of filling mochi balls with ice cream. Genius! And in places where temperatures are getting up to a steamy 34° Centigrade, these frosty confections are a welcome relief from the overheated air.
The ice cream idea is novel, and yet its versatility opens itself up for even more creativity. And once that initial cool innovator got the ball rolling, others took it places, with different delectable spins on what is becoming a global favorite.
Add Oreos and milk to the mix, and you have a kind of east-meets-west comfort food.
It gets even cooler with this mint and chocolate variant.
It doesn’t even have to stick to ice cream. This one’s made with frozen yogurt, and some even use gelato (thus resulting in the term mochilato).
And on the off-chance that you’d like to attempt to make your own variant of mochi ice cream, here are some basic instructions from Japanese Ice Cream blog.