We Like Balls—Ice Cream Balls: Kalamay Mochi Ice CreamOctober 9, 2016
Who here hasn’t greedily (and unsightly) stuck their fingers into the tiny packages of kalamay? I know I have! One experience that most Filipino children share revolves around enjoying the native treat. Popular in different regions of the country, there are several variations to the dish. Varying in flavorings and in ingredients, but what remains is its addictive viscous texture and the concentrated coconut flavor. Reimagined as an ice cream flavor, the intensely nutty coconut shines through the sweetness of the latik. An approachable platform that features the different coconut preparations in a single bite.
Kalamay Ice Cream Balls
Yield: 4–6 servings
Time: 5 hours and 15 minutes (45 min prep / 30 min cooking / 4 hrs freezing)
Ingredients: Mochi Dough
- ¾ cup glutinous rice flour
- ½ cup water
- ¼ coconut milk
- ¼ cup sugar
- ½ cup potato starch/corn starch
Ingredients: Kalamay Ice Cream
- 1 cup sticky rice
- 1½ cup coconut milk
- 1½ cup coconut cream
- 1 cup muscovado sugar
- 1 cup heavy cream
- 6 egg yolks
- ¾ cup sugar
- 2 tbsp latik, for garnish
Procedure: Kalamay Ice Cream
- In a bowl, soak sticky rice with the coconut milk and heavy cream overnight.
- In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Set aside.
- Squeeze the liquid out of the sticky rice mixture and keep about a cup of the sticky rice cream. Pour the liquid into a saucepan.
- In the saucepan with the cream, mix in the coconut cream and bring to a simmer. Just before it starts to boil turn the heat off.
- Slowly pour the hot coconut milk mixture into the yolk mixture, starting with a small amount at first, whisking constantly. Keep steadily adding the hot mixture until everything has been combined and well mixed. Then pour the mixture back into the pan.
- Set over medium-low heat and cook, stirring slowly and continuously, until the custard thickens. You’ll know its done if you can wipe your finger across a coated spatula and it leaves a trail. This takes about 5 minutes. Do not allow the custard to boil.
- Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring. Refrigerate the custard until cold, at least 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. The mixing process takes about 30-45 minutes per batch. Transfer the ice cream to a container, cover and freeze until firm, at least four hours.
Procedure: Mochi Dough
- Using the cookie scoop, scoop out ice cream and line in a tray, freeze them immediately for a few hours or until ice cream balls are completely frozen solid.
- Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine rice flour and sugar in a medium bowl and whisk all together.
- Add water and coconut milk, mix well until combined.
- Cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high for one minute. Take it out and stir with spatula. Cover again and cook for one minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
- Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
- To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. We recommend using a rolling pin because it’s easier to evenly spread out.
- Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
- Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
- Dust off the excess potato starch with a pastry brush. Fill with frozen ice cream. Seal and freeze.