BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

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THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

Hi Emily,

So, congratulations!  Wow, new baby huh?  I mean.. just.. WOW!  Ayee-um… Mandy, by the way.  Here, um, I sort of acted late on that race to the gift-registry and so I swear all I was left to choose with, was this leopard-print breasts-pump and a strange vampire binky…  But seriously, I swear, I am not weird.  Nor am I some random neighbour who’s trying to crash a party because she saw the sign “there will be cakes” on your lawn on her way to taking out the trash.  Really, I was invited.  But the truth is, you probably don’t know much about me.  And I guess the fact that this being a baby-shower and all, probably one of the top three must-be-perv-free environment there is (among dressing-rooms, toilets and etc…) , I should re-introduce myself a little bit.

My last name is Lee, with my birth-Chinese-name, Huei Lin.  When I was 11, in the month before my family immigrated from Taiwan to Canada, I picked out my own English first name, Mandy, from an English Names Guidebook that some idiot gave me.  It was probably one of the most regrettable mistake of my life, one that I now have to live with until I die.  I’m one of those whom you would call a “dog person” much more than a “people person”.  I don’t care who or how many people die in a movie as long as the dog lives, and which-ever movie violates that rule, sucks.  I Am Legend, sucks.  But having said that, if you actually knew me, I’m a good friend.  An overbearingly judgemental friend you might add, but that’s only because I think I care.  My favourite things in life are puppies’ tummies, eating, travelling for eating, eating with friends, last but not least, good conversations over eating.  I think whoever asks the question “what’s your favourite food?”, hates eating.  I don’t have a favourite food, because there’s too many that it can only be defined by categories.  Categories such as, carbohydrates, and proteins.  Vegetables… I don’t wanna talk about it.

But perhaps, the most important food-category of all that defines my entire existence, that trumps all other subordinate pleasures in life except for maybe rubbing a puppy’s tummy, so much so that I may not be able to friend you if you disagree… is anything and everything that could be described with the word – chewy.  Chewy is my Holy Grail on my culinary treasure-hunt, my kitchen baby unicorn, my ambassador of quan.  Chewy, completes me (and no, Jerry Maguire, doesn’t suck).  I want it in my bread, my brownies, my donuts, my cookies, I want it in places that it doesn’t even belong, and yes yes yes, even in my ice creams.  So I guess it’s only appropriate, since we’re on a roll of getting to know each other and all, that I introduce you to this closeted kink of mine – my black sesame mochi ice cream.

It’s not entirely mochi.  It’s not really ice cream, either.  This black sesame-blended mixture is thickened with just enough sticky rice flour, in order to land on that sweet spot where it’s too loose to be called mochi at room-temperature, but hardens just right when it is frozen.  It has an incredible resistance to melting, an unusually sturdiness and bounciness to each bite, and a deep and rich nuttiness that fills the palette with each melting chews.  It is almost unlikely to find a peer for comparison…  Think of the densest, zero-air/ice-molecule ice cream you’ve ever had – this is way beyond that.  Think of Turkish ice cream – well now you’re getting close.  It’s the same kind of stretchy and springy texture that make this recipe impossible for a typical ice cream-churner, and hence, must be done by working your post-baby biceps.  I mean is it too considerate on my part that I even calculated in a terrific solution for that last pound of baby-weight you’re physically but not emotionally attached to?  I told you, I’m a good friend.

So hello Emily.  Congratulations again.  You won’t be able to return that leopard-print breasts-pump because my dog ate the receipt, but this black sesame mochi ice cream, will more than making up for it.

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CHECK OUT THE REST OF THE PARTY!

(UPDATE 2014/05/004: Rubber spatula won’t work.  It has to be a thin plastic spatula, otherwise just use a spoon + butter knife.)

BLACK SESAME MOCHI ICE CREAM

Ingredients

  • 1/3 cup (47 grams) black sesame seeds
  • 2 cups (490 grams) whole milk
  • 1 cup (300 grams) sweetened condensed milk
  • 1 cup (120 grams) sticky rice flour

Instructions

  1. In a flat skillet over medium heat, toast the black sesame seeds while stirring constantly, for about 3~4 min. The seeds will start to make popping sounds, and are ready when you can crush it easily between your fingers and it smells nutty. Transfer to a blender immediately before burning, then add whole milk, sweetened condensed milk and sticky rice flour. Blend for 2~3 minutes until the mixture is pureed as smoothly as possible.
  2. Transfer the mixture to a pot and set over medium-low heat. Cook while stirring constantly for about 4 min, as the mixture thickens and becomes springy (it may appear to be slightly lumpy during cooking). Large bubbles will start to break through the surface, and it should look smooth and slightly shiny, and lava-like. Let cool slightly, then chill in the fridge uncovered for 3~4 hours, stirring a couple times in between until completely cooled.
  3. Transfer the mixture into a pre-frozen ice-cream bucket (without the churner). With a stiff spatula (UPDATE 2014/05/004: Rubber spatula won't work. It has to be a thin plastic spatula, otherwise just use a spoon + butter knife.), keep scraping the side of the bucket and folding the mixture over itself. Don't worry if the sides are freezing much faster than the center. Just keep "kneading" the ice-cream until the whole thing becomes very chewy and thick. As the mochi ice-cream hardens, it will less and less stick to the side of the bucket, but will get harder and harder to fold. You can switch to a wooden pestle at this point if it gets too hard for the spatula. Once you feel like the bucket is loosing it's coldness (about 20 min), and that the mochi ice-cream has become almost impossible to fold, transfer it back to the freezer for another 30 min ~ 1 hour to harden.
  4. I would recommend serving the mochi ice-cream immediately after it's made. If you want to keep it frozen in a container, leave it out at room-temperature for 15 min to soften before eating.

Notes

This ice cream is too thick to be churned by a machine. Must be done manually.

http://ladyandpups.com/2015/03/30/black-sesame-mochi-ice-cream/
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47 Comments

  • Mandy, I also had the same experience picking out my English name. As a 7 year old, I thought that the Chinese phonetic translation for Jenny was super pretty. Of course no one would be calling me by that, but what did I know. Man, what a missed opportunity! How many people get to pick out their own names? Why didn’t I go with something more exotic? Oh well, we will just have to be the most amazing Mandys and Jennys around.

  • I’m confused now… why do you guys need an English name? I’m Italian, and I wouldn’t have to change my name to live in America… I would remain good ol’ Teresa… But it’s not compulsory, I hope…

      • yes, I know that they’re difficult! It was really hard at the beginning to remember my Korean friend’s name, but with a little effort, after 1-2 weeks I got it! Don’t you feel uncomfortable to pick another name? I mean… my name is connected to my identity… I know that “that which we call a rose
        by any other name would smell as sweet”, but still…
        Anyway, every day you can learn something new! I didn’t know this before :-)

        • @Dulcistella – If I had a name sure to be consistently and frequently butchered in the country I was living in long-term, I’d definitely come up with a new one to use as well! For example, my first name is problematic in a few languages (it causes a lot of confusion in Korean, and is nearly impossible to pronounce in other languages – this can be difficult for English speakers to understand since it’s a simple name here, but every language is different!) Although some people’s identity is attached to their first name, it’s less important to others (and to some, not at all important – in many cultures names matter very little, and identity is tied to other factors, like gender, religion, occupation, etc).

      • Hahahaa yeah it’s mainly for easy pronunciation purposes. Like if you didn’t want to correct people the way they pronounce, for example “huei lin” all the time, it’s just easier to have an English name.

  • I think whoever asks the question “what’s your favourite food?”, hates eating…YES!! This mochi ice cream is tops and so you are you — congrats on your Sav nom. I’ll see you NYC!! Thanks for celebrating Emily today, xo!

  • black sesame ice cream is one of my faves. and the mochi mochi texture…YES please!!!

    how cute is your lil introduction too?!?!

    and….congrats on the saveur nod!!! i love love love your photography – well deserved!

  • I’m visiting Japan right now and as much as I’ve enjoyed the sushi, soups and other dishes like the amazing okonomiaky I ate on Miagyma, the deserts here are not my thing. The ice creams are great but the rest are keeping me on my diet. I just can’t handle the weird texture of the Mochi. And don’t get me started on the red bean

  • I know who you are, MandyPants! And my bet is you’re someone who immediately wants to sucker punch anyone that calls you MandyPants! So let’s start over: CHEWY ice cream? I am beyond intrigued — and flattered! — that a concoction of this genius is dedicated even in a small way to me and this little behbeh. Pretty much anything involving black sesame and/or rice flour gets my very enthusiastic seal of approval, so I’m all sorts of excited. And, hello — CONGRATS on the Saveur nom! So well-deserved! :)

  • The only things better than a hearty scoop of this mochi ice cream is eating this ice cream while rubbing a puppy’s tummy. And the color. . .so seductive (just like that leopard breast pump. . .oh no she didn’t! :-) )

  • You’ve gotta market this! Surely it would be a smash hit ? Never seen anything like it outside of Turkey. There are those ice cream filled mochi balls but this is from another planet!

  • Wow! A combination of my two favorite desserts in my favorite flavor..it’s like a dream come true! I can’t wait to try it this weekend! Quick question – I don’t have an ice cream bucket.. can I just use a pre-frozen metal bowl? Or do you have any other suggestion as to what else I can use to “knead” the ice cream? Also, would it be too flimsy to use a rice paddle for my kneading tool? Thanks! :)

    • Shuinn, I’m afraid you won’t be able to use a frozen metal bucket, because it will simply defrost way before the ice cream is done. In terms of kneading, you can really use anything that you find handy. A dinner spoon to scrape and a wooden spoon to fold it?

  • I don’t have an ice cream bucket, would a regular plastic ice cream container do? Or do I have to use the ovenproof, microwave proof bowl? Or maybe the Magic Pot…

  • Yes, yes, yes to all of it! “I am Legend” does suck! Why would anyone ever kill the dog and ruin an awesome movie (and book, which I will never read because reading about the death of a dog is even worse for me). And dog people do make incredible friends! And yes, there is no way someone who truly loves food could have a favorite one! And, especially, YES to this recipe! You are awesome!

  • First of all, I love black sesame ice cream. Secondly, I love mochi. You’ve pretty much created to the most amazing ice cream ever made. Amaze.

  • This is simply stunning. Also, never saw “I am Legend” and now I feel vindicated as to that decision. Thanks :) Lovely to ‘meet’ you via this sweet little shower. I’m 100% obsessed with this post!

  • Oh my, that looks so delectable!!! And the ingredients are very simple, but seems to be a great result. I would love to make this

  • I just cooked up the base and am leaving it to cool now before transferring to the freezer. It tastes amazing even without freezing. What a genius recipe! I never toasted black sesame before, so when I tried it untoasted from the packaging I was like “meh, hopefully it’ll transform in the pan” and it thankfully did lol

  • I was so excited to try this recipe, but so far it has been an epic FAIL. I’m fairly adept in the kitchen, but the consistency after cooling was like brand new silly putty. As soon as I put it in the ice cream bowl, it stuck to the sides, and with the stiffest spatula, was unable to budge. I poured what I could into a tupperware and will have to just eat it as is, but it has been a sticky, messy mess. The flavor is okay, but definitely NOTworth the mess or stress. You have a lot of fans, so I’m sure it worked well for you. Me, not so much!

    • Amanda, sorry it didn’t work out for you :( The mixture after it’s cooled, is a “brand new silly putty”… blobby and yucky, and not appetizing at all. Even I can’t imagine eating it like that. Then yes, the mixture will stick to the side of the bowl, and it does take a bit of effort to “fold/churn” it by hand, just like Turkish ice cream. My spatula was a plastic one, not rubber one (which won’t work). I should have mentioned that in the recipe. OH well, meanwhile, you’ll always have regular ice cream to go back to.

  • Woah, I am very scared by the hand-making icecream process.
    BUt this is such a GREAT concept!
    @Mandy:
    Could we just pour the mix and freeze it as ice pops? >.> Wonder how it would be like without the folding process at the end.

  • there is no industrial demand for copper at the moment. infact there is no demand for any recyclable metal ..last year steel was bringing a couple hundred dollars a ton, copper over 4 dollars a lb and alum 2 dollars a lb..this year scrap steel is 12 dollars a ton…alum. 20 cents a lb…id not invest in industrial metals for a while..id wait untill just before a war starts or manufacturing begins again..

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