I love mochi as much as the next person-who-gets-self-serve-frozen-yogurt-multiple-times-a-week. Possible more! It is soft and fluffy. A lot of my life was spent in the comfortable space of not knowing what was in mochi, but knowing that if I ever needed it, a yogurt location was never too far away. Sophomore year of high school, Izzy Lyseggen taught me how to make mochi and I moved to the even more comfortable space of knowing that I could make mochi for myself. As you can see in the photos, the mochi will likely disappear into the strength of the green as the pops freeze. Also, the matcha will grab onto the mochi and form a troubling, algae like situation. Ways to combat this are to pre-chill the mochi and to whisk your powder with passion.
Matcha and Mochi Popsicles Yield: 6 popsicles | Prep Time: 20 minutes | Total Time: 6 hours Ingredients Mochi (use this recipe) 3 cups coconut milk 1 tsp coconut sugar 1 1/2 tsp matcha powder Directions Form mochi dough into small balls and freeze 2-4 at bottom of each mold. While mochi is chilling, whisk coconut sugar and matcha powder into coconut milk. Don't be afraid to really let the whisk work. Pour mixture over balls. Freeze until solid.
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