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Strawberry Mochi Ice Cream
Pencuci Mulut • Malaysia
How to Make Strawberry Mochi Ice Cream (Traditional & Healthy Version)
Strawberry Mochi Ice Cream is a delightful fusion dessert that has found its way into the hearts of Malaysians, blending the chewy texture of glutinous rice (pulut) with the creamy, fruity freshness of strawberry-flavored ais krim. This treat is a testament to Malaysia’s multicultural culinary landscape, where Japanese-inspired mochi meets local flavors and ingredients. The use of santan (coconut milk) in the mochi dough infuses a subtle, tropical aroma that pairs beautifully with juicy strawberries, creating a dessert that is both familiar and exciting. Perfect for Malaysia’s warm climate, Strawberry Mochi Ice Cream is light yet indulgent, making it a popular choice during festive gatherings, family celebrations, or simply as a cooling treat on a hot afternoon. Its vibrant pink hue and soft, pillowy exterior are especially appealing to children, while adults appreciate its balance of natural sweetness and satisfying texture. By incorporating local elements like pandan essence, this dessert pays homage to Malaysia’s rich culinary traditions while offering a healthier way to enjoy a beloved classic.
Bahan-bahan(untuk 2 pieces of mochi ice cream per serving)
- 1/2 cup Strawberries (fresh, diced)
- 3/4 cup Glutinous rice flour (tepung pulut) (for mochi dough)
- 1/2 cup Santan (coconut milk) (light or reduced-fat)
- 1/4 tsp Pandan essence (for aroma) - pilihan
- 2 tbsp Sugar (use organic or stevia for lower calories)
- 2 tbsp Cornstarch (tepung jagung) (for dusting)
- 1 cup Low-fat vanilla ice cream (can use homemade or store-bought)
- 1 pinch Salt (to balance flavors)
Arahan
- 1
Line a tray with parchment paper. Using a small scoop, make 4-6 small balls of low-fat vanilla ice cream mixed with diced strawberries. Freeze until firm, about 1 hour.
5 minutes
Work quickly to prevent ice cream from melting.
- 2
In a mixing bowl, combine glutinous rice flour, sugar, santan, salt, and pandan essence. Stir until smooth and lump-free.
3 minutes
Sieve the flour for a smoother mochi texture.
- 3
Pour the mixture into a heatproof bowl. Steam over boiling water for 12-15 minutes, stirring halfway, until the dough becomes translucent and sticky.
15 minutes
Cover the bowl with cling wrap to prevent water from dripping in.
- 4
Let the mochi dough cool slightly, then transfer onto a surface dusted with cornstarch. Flatten the dough gently into a rectangle about 0.5cm thick.
5 minutes
Use a rolling pin dusted with cornstarch to avoid sticking.
Kenapa hidangan ini sihat
Choosing Strawberry Mochi Ice Cream made with fresh fruit and low-fat ingredients is a smart way to satisfy your sweet tooth. Using santan instead of heavy cream and keeping sugar levels moderate makes this dessert friendly for calorie-conscious individuals. With controlled portion sizes and nutrient-rich ingredients, it’s a guilt-free indulgence suitable for the Malaysian lifestyle.
This Strawberry Mochi Ice Cream recipe is lower in calories and fat compared to traditional versions, thanks to the use of light santan and low-fat ice cream. Strawberries add vitamin C, antioxidants, and fiber, supporting immune health and digestion. Glutinous rice flour provides energy through complex carbohydrates, while coconut milk supplies healthy fats. By reducing sugar and portion size, this dessert fits well into a balanced diet, offering a sweet treat without excess calories or artificial additives.
Petua
- 💡Tip 1: Use gloves or lightly oiled hands when handling hot mochi dough to prevent sticking.
- 💡Tip 2: Keep fillings frozen solid for easier wrapping.
- 💡Tip 3: Dust mochi generously with cornstarch to maintain their soft exterior.
Penyimpanan & hidangan
Store Strawberry Mochi Ice Cream in an airtight container in the freezer for up to one week. Allow to sit at room temperature for 5 minutes before serving for the best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
