Comments on: Butterfinger Mochi Ice Cream from Daydreamer Desserts

By: Savory Mochi buns | The Handmade Kitchen

Savory Mochi buns | The Handmade Kitchen — Sun, 10 Jul 2011 19:24:03 +0000

[...] The method for this mochi was adapted from a confection whipped up by Rachel at La Fuji Mama using Francisco J. Migoya’s recipe in The Modern Cafe. She ‘cheats’ and uses the microwave, which I think is ingenious. Of course, I am sure that the mochi purists out there will throw their hands up in horror but we are always happy to find new uses for our nuker and we aren’t exactly making traditional mochi anyway. You can find that recipe and details about the mochi production process here. [...]

By: danu

danu — Mon, 23 Aug 2010 19:12:01 +0000

that’s cool ! but, I have a question : how we keep the mochi if we plan to eat later ? should we put in a freezer or just cold room refrigerator ? but, if we put in there, the mochi will becoming hard like a rock in cold temperature. And we need to warm it (using Microwave or something like that), but the ice crem will melt. That’s the contradiction.

By: mochimouse

mochimouse — Fri, 06 Aug 2010 20:09:23 +0000

I don’t think that it would be a good wrapper for cupcakes. The dough is sticky and coated with corn or potato starch, which could mess with the texture/flavor of the cupcake. The mochi might also burn in the oven. :/

By: mrs.chiu

mrs.chiu — Mon, 21 Jun 2010 20:59:35 +0000

Do you think you could roll out the mochi rounds thinner and use as an edible baked cupcake wrapper?? Didn’t know how it would be after baking….anyone?

Mrs.Chiu

By: Jane Ko

Jane Ko — Sun, 20 Jun 2010 09:35:55 +0000

This is amazing that you made your own mochi skins and filled them with ice cream!

By: Ashley

Ashley — Fri, 18 Jun 2010 14:55:05 +0000

Wow this is just seriously awesome. Words cannot describe. I love that you put ice cream inside mochi.