Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Ice Cream Mochi (Bilingual Eng-Indo)

Hey, all, what about Mochi-Lato for dessert today? Here is my way of making Ice Cream Mochi. I don’t have any microwave yet I ised the oven to make this. Here we go!

(Teman-teman, ini aku share resep untuk bikin Es Krim Mochi yang lagi banyak dijual di pasaran sekarang. Bahannya mudah didapat cuman untuk bikinnya kudu punya cetakannya, tapi aku nggak pake cetakan, cukup dibungkus pake tangan meski hasilnya nggak bisa secantik yang dijual di mall hehe..Rasanya yummmy banget. Yuk, cobain!)

Ice Cream Mochi Ice Cream Mochi

Ingredients:

– 6 tablespoons of glutinous rice flour (tepung ketan)

– 7 tablespoons of white sugar (gula pasir)

– 100 ml of water (air putih)

– some food coloring (optional)

– your fave ice cream

– some potato/ corn starch for dusting (tepung kanji/maizena untuk taburan)

– boiling water

Steps:

1. Scoop the ice cream and place it in a big flat plate. Prepare 4-5 scoops. Then, put the plate in a freezer.

(Skup es krim dan letakkan diatas sebuah piring lebar datar. Siapkan 4-5 skup. Letakkan piring di dalam freezer.)

2. Preheat the oven to 250 C.

(Panaskan oven menjadi 250 C.)

3. In a medium bowl, mix all of the ingredients and stir well until there is no lumps using fork. You can add your fave food coloring if you want.

(Pada sebuah mangkuk medium, campur semua bahan dan aduk rata dengan garpu hingga tidak ada gumpalan. Boleh tambahkan pewarna makanan jika diingini.)

4. Place the bowl on a bigger soup plate and fill the plate with boiling water. Put in the oven for about 15-20 minutes. The liquid batter will be sticky and glossy dough. Take out the bowl from the oven.

(Letakkan mangkuk diatas sebuah piring kemudian isi piring dengan air mendidih untuk membantu “pengukusan” adonan. Masukkan dalam oven selama 15-20 menit. Adonan yang mulanya cair akan berubah menjadi lengket dan mengkilap.)

5. Dust a silicon pad/ baking paper with potato/corn starch evenly. The slightly scoop out the sticky dough from the bowl. Place on the pad/baking paper. Slightly cover the dough with the starch evenly. Then, roll it flat using rolling pin. Cut the dough circle with diameter 8-9 cm, you can use any circular cutter too. Repeat until the dough ends.

(Taburi silicon pad/ baking paper dengan tepung kanji dan perlahan keluarkan adonan ketan dari mangkuk. Letakkan ketan diatas kanji dan lapisi permukaan nya dengan kanji secara merata. Gilas dengan rolling pin dan potong bundar berdiameter 8-9 cm untuk masing masing kulit mochi. Lakukan hingga adonan habis.)

6. Take out the ice cream from the freezer. Put one dough sheet on your palm and put one scoop of ice cream on the center of it. Directly wrap the ice cream with the dough sheet before it starts to melt. Put it back into the freezer immediately. Repeat the process until all the dough sheet and ice cream end. Serve it after 30 minutes storing. Yummm

(Keluarkan es krim dari freezer. Letakkan selembar ketan pada telapak tangan dan letakkan satu skup es krim di tengahnya. segera bungkus es krim dengan ketan sebelum es krim meleleh. Masukkan kembali dalam freezer segera. Sajikan setelah 30 menit disimpan. Dingin-dingin enaaak)

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This entry was posted on March 28, 2015 by in Ice Cream and tagged , , , , , .

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