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Keeping Mochi Dough Soft? [moved from San Francisco Bay Area board]

Is there an alternative to corn syrup to keeping mochi dough soft when left in the freezer/fridge for extended periods? I heard corn syrup is good at keeping the dough soft but I'm trying to avoid GM products.

Jun 25, 2012
dude102 in Home Cooking

How to make Fake Display Mochi?

How do you make display mochi that is based off a real mochi? I want to preserve an ice cream mochi so that it wont spoil or change color. How is this done? Do I need some kind of wax?

May 09, 2012
dude102 in Not About Food

Buying Food Machines from China

I'm a little worried about buying machines from china due to quality issues, but is it generally a hit or miss with encrusting machines? I have a choice between machines here or in Japan, but even machines 10 years old in Japan are expensive. Does China have an infamous reputation for cooking machines? I assume as long as the parts are inter changable it shouldn't be too risky.

May 08, 2012
dude102 in Cookware

Can You Freeze Mochi? How Long Does It Last in the fridge?

Does anyone know how to raise the freezing point of mochi dough? I want to make mochi ice cream but the dough keeps getting very hard. I'm not sure how Mikawaya is able to keep it soft while it's in the freezer.

May 07, 2012
dude102 in General Topics

Freezing Mochi Dough for Ice Cream Mochi

I see. I noticed Mikawaya's ice cream mochi has a very soft outer layer, and very elastic as well. It never seems to harden even if you put it in the freezer. Do you know how they can make a dough this soft and resistant to hardening?

May 07, 2012
dude102 in Home Cooking

Freezing Mochi Dough for Ice Cream Mochi

Also, does steaming it vs microwaving it make a difference?

May 06, 2012
dude102 in Home Cooking

Freezing Mochi Dough for Ice Cream Mochi

I see, yeah I noticed it was really dry after I left it in the fridge. I was told I should start making it at room temperature. At this temperature it shouldn't dry out right? For good measure I can put it in an airtight container.

May 06, 2012
dude102 in Home Cooking

Freezing Mochi Dough for Ice Cream Mochi

I see, what about leaving it in the fridge? It shouldn't change right? And I only plan on freezing it once, before defrosting and using it.

May 06, 2012
dude102 in Home Cooking

Freezing Mochi Dough for Ice Cream Mochi

I want to make ice cream mochi using frozen mochi dough. The dough will be made from rice flour and will be pounded / kneaded to the right consistency, then broken into blocks and placed in the freezer for future use. I will then defrost it when need be.

my question is,

1) Will this be a good idea?

2) Will it change the elasticity when I use it to make the ice cream mochi?

3) How long can I store this before it goes bad?

May 05, 2012
dude102 in Home Cooking