Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)
Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, yukimi daifuku (mochi dumplings filled with ice cream). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) is something that I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream). Mochi ice cream, also called by the brand Yukimi Daifuku, is a very modern version of mochi, filled with ice cream. Mochi ice cream, also called Bubbies in Hawaii, has become an international dessert, a staple of popular fusion cuisine in North America, Europe and Africa. Mochi ice cream is a ball-shaped dessert, slightly flattened.

To get started with this particular recipe, we have to prepare a few components. You can have yukimi daifuku (mochi dumplings filled with ice cream) using 5 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream):
  1. Get 50 grams Shiratamako
  2. Get 100 grams Castor sugar (superfine or baker's sugar)
  3. Make ready 100 ml Water
  4. Make ready 150 grams to 200 grams Ice cream
  5. Get 1 Cornstarch (to form the dumplings)

This daifuku dough doesn't harden when frozen. Yukimi Daifuku (Japanese: 雪見だいふく "snow-viewing daifuku") is a brand of mochi ice cream manufactured by Lotte. It consists of a ball of vanilla ice milk wrapped in a thin layer of mochi, or rice cake then bathed in coconut milk. Lotte originally created Watabōshi (Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size.

Instructions to make Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream):
  1. Put plenty of cornstarch on a large cutting board.
  2. Put the shiratama flour in a heatproof container, and add water slowly. When the flour and water have been thoroughly combined, add the sugar and stir it in.
  3. Cover loosely with plastic wrap and microwave (at 600W) for 2 minutes. Take it out and mix with a wooden spatula. Microwave for another minute and mix again.
  4. When the dough becomes shiny like this, it's good.
  5. Moisten a wooden spatula, and drop the dough on top of the cornstarch bed made in step 1. Flatten it as much as possible.
  6. Dust the top of the dough with cornstarch, and flip over. Lift up the edges with your hands. It will stretch out a lot, so don't lift it too high, and spread out the dough. It's very hot at first, so be careful.
  7. Repeat step 6, and neaten the dough with your fingers as you spread it to 2 to 3 mm thick.
  8. When the dough has cooled down completely, cut it out using a small soup bowl or the equivalent.
  9. Remove the surrounding dough. If you are going to freeze the dough at this point, go to step 10. If you're going to make the dumplings right away, go to step 11.
  10. To freeze the dough, put a piece of plastic wrap between each piece of dough, wrap tightly and freeze.
  11. To wrap: Put a ball of ice cream in the middle of a piece of dough. To make a neatly shaped dumpling, use a portion of ice cream that's as rounded as possible.
  12. Pull up the edges to the opposite sides and pinch together securely. Freeze the dumplings as soon as they're wrapped, and take them out when serving.
  13. They look like this when they're cut.
  14. I tried using a mini-yukimi daifuku case. I cut out the dough for these with a 8cm diameter cup.
  15. A big success! They came out so evenly! If you have a Yukimi daifuku case (to mold the ice cream), the dumplings will turn out very nicely.

It consists of a ball of vanilla ice milk wrapped in a thin layer of mochi, or rice cake then bathed in coconut milk. Lotte originally created Watabōshi (Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size. The original version of Yukimi Daifuku with a vanilla ice cream filling is the most popular. The delicate sweetness of the vanilla ice cream goes perfectly with the slightly sweetened mochi skin. You can savor both flavors together without one overpowering the other.

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