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Vanilla Mochi Ice Cream with Chocolate Coating
Pencuci Mulut • Malaysia
How to Make Vanilla Mochi Ice Cream with Chocolate Coating (Traditional & Healthy Version)
Vanilla Mochi Ice Cream with Chocolate Coating is an innovative dessert that beautifully blends Malaysian multicultural influences with modern flavors. Mochi, originally brought to Malaysia by the Japanese community, is now a beloved treat enjoyed by all Malaysians during various celebrations and gatherings. By wrapping creamy vanilla ice cream in a soft, chewy glutinous rice flour dough and coating it with rich dark chocolate, this dessert offers a delightful fusion of textures and tastes. In Malaysia, desserts often feature local ingredients like santan (coconut milk) and pandan, making them unique in their aroma and taste. For this health-conscious version, we use reduced-sugar vanilla ice cream and dark chocolate, balancing indulgence with nutrition. The chocolate coating adds a Malaysian touch, reminiscent of our love for chocolate kuih and festive sweets. Enjoy this as a cool treat on a hot day or as a show-stopping dessert for family gatherings. Its creamy, chewy, and chocolatey goodness will surely make it a favorite in your home.
Bahan-bahan(untuk 2 pieces per serving)
- 3/4 cup Glutinous rice flour (tepung pulut) (Essential for mochi dough)
- 1/2 cup Santan (coconut milk) (Fresh or boxed)
- 1 cup Reduced-sugar vanilla ice cream (Preferably homemade or store-bought low-calorie)
- 80 grams Dark chocolate (minimum 70% cocoa) (For coating)
- 1/3 cup Cornstarch (For dusting)
- 1/4 tsp Fine sea salt (Enhances flavor)
- 1/2 tsp Pandan extract (Optional, for aroma and color) - pilihan
- 1 tbsp Stevia or erythritol (Sugar substitute for dough) - pilihan
- 1 tbsp Chopped roasted peanuts (Optional, for topping) - pilihan
Arahan
- 1
Scoop vanilla ice cream into 4 small balls (about 2 tbsp each) and freeze until solid, at least 1 hour.
5 minutes
Use a melon baller for even-sized ice cream balls.
- 2
In a bowl, mix glutinous rice flour, santan, salt, and stevia/erythritol (if using). Add pandan extract for aroma and light green color.
5 minutes
Whisk until smooth with no lumps.
- 3
Pour mixture into a heatproof dish, cover with cling wrap, and steam over boiling water for 15 minutes until translucent.
15 minutes
Stir halfway through for even cooking.
- 4
Dust a clean surface with cornstarch. Once cooled slightly, transfer mochi dough and divide into 4 portions.
3 minutes
Work quickly to prevent sticking.
Kenapa hidangan ini sihat
Vanilla Mochi Ice Cream with Chocolate Coating is a guilt-free treat that fits well into a balanced Malaysian diet. By using santan and dark chocolate, it delivers healthy fats and antioxidants. The lower sugar content and portion control make it ideal for weight management and for those monitoring their blood sugar. With the inclusion of pandan, you get an extra boost of vitamins and local flavor. This dessert is both satisfying and mindful of overall health.
This dessert is lower in sugar and fat compared to traditional versions, thanks to the use of reduced-sugar vanilla ice cream and dark chocolate. Glutinous rice flour provides quick energy, while santan offers healthy medium-chain triglycerides. Dark chocolate is rich in antioxidants and magnesium. Using natural sugar substitutes in the dough further reduces overall calories, making it suitable for those tracking macros. Each serving offers a balance of carbs and healthy fats, with minimal added sugar.
Petua
- 💡Tip 1: Keep your hands and tools dusted with cornstarch to prevent sticking.
- 💡Tip 2: Work quickly when wrapping ice cream to prevent melting.
- 💡Tip 3: Use high-quality dark chocolate for a smoother, more flavorful coating.
Penyimpanan & hidangan
Store mochi ice cream in an airtight container in the freezer for up to 1 week. For best texture, thaw for 2-3 minutes before serving.
Paling sesuai dihidang: Lunch or Afternoon Snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
