Assorted Mochi Platter
An assorted mochi platter is the dessert that needs no cooking, just proper tempering and clean cutting. Combining mochi ice cream with traditional daifuku covers both the cold and the soft textures. Ready in 15 minutes, straight from the freezer.
Instructions
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Temper the mochi ice cream
Take the Queen Yuzu and Pistachio mochi out of the freezer and leave them on the platter for 5 minutes for an ice cream texture, or 15 minutes for a soft, creamy center.
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Temper the daifuku
Coconut Daifuku needs about 15 minutes at room temperature. Serve it just like that, not cold: the wrapper turns soft and chewy.
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Cut and arrange
Cut some of the mochi in halves with a damp knife so the filling shows, and alternate the colours on the platter.
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Serve
Finish with fresh fruit and green tea. Mochi is eaten in small bites; supervise children while they eat.
Good to know
Tempering is the whole secret: 5 minutes give an ice cream texture, 15 minutes give a soft creamy center, and daifuku is served at room temperature. Do not refreeze thawed mochi. The chewy texture calls for small bites; supervise children.
Frequently asked questions
What is mochi?
A Japanese dessert with a chewy glutinous rice wrapper and a sweet filling. This platter combines Queen and Little Moons mochi ice cream with traditional coconut daifuku.
How long does mochi ice cream need to thaw?
5 minutes for an ice cream texture or 15 minutes for a soft, creamy center. Little Moons pistachio needs 5 to 10 minutes.
How is daifuku served?
At room temperature, after about 15 minutes of tempering. It is served neither cold like ice cream nor warmed up.
How many pieces are in a box?
Queen and Little Moons boxes hold 6 pieces (192 g), while daifuku comes in a box of 10 pieces (250 g).
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Assorted Mochi Platter
Assorted Mochi Platter
An assorted mochi platter is the dessert that needs no cooking, just proper tempering and clean cutting. Combining mochi ice cream with traditional daifuku covers both the cold and the soft textures. Ready in 15 minutes, straight from the freezer.
Notes
Tempering is the whole secret: 5 minutes give an ice cream texture, 15 minutes give a soft creamy center, and daifuku is served at room temperature. Do not refreeze thawed mochi. The chewy texture calls for small bites; supervise children.
