How To: Mochi-Wrapped NESTLÉ Temptations Dutch Speculoos Flavored Ice CreamJune 8, 2019
Speculoos is everyone’s new favorite thing. It’s the bacon of 2014, the kale of the year, an heir apparent to hazelnut spreads. The spread has taken the Filipino food culture by storm, popping up on restaurant menus, and becoming as ubiquitous as peanut butter on supermarket shelves. While the spread is its most common form, its original incarnation is a cookie, whose taste and texture is a cross between a digestive and a gingersnap.
The shortcrust biscuit—with spices such as ginger, nutmeg, and cloves recalling a cold Christmas morning—has made its way into NESTLÉ Temptations Dutch Speculoos flavored ice cream; seriously smooth cinnamon-vanilla ice cream, swirled into the stuff until the flavors have almost become one.
As if it isn’t decadent enough, Pepper has taken this ice cream, and filled it into the Japanese sweet treat mochi. The soft, gummy mochi turns the speculoos flavored ice cream into a pillow full of sweet, spiced cream, which bursts just as your teeth sink into its skin.
Mochi-Wrapped NESTLÉ Temptation Dutch Speculoos Flavored Ice Cream
Total Time: 30 minutes + 2 hours freezing time for ice cream
Yield: 12 servings
- NESTLÉ Temptations Dutch Speculoos flavored ice cream (frozen for 2 hours)
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1 cup water
- potato starch, for dusting
- In a bowl, whisk together the glutinous rice flour, sugar, and water until well combined.
- Heat in the microwave for 2 1/2 – 3 minutes, until cooked through. Cool for 3-5 minutes.
- Dust a clean surface with potato starch.
- Transfer Mochi dough onto floured surface and lightly dust the top part.
- Flatten the dough to 1/4 inch thickness using rolling pin, dusting as you go.
- Cut the dough into squares. Fill each Mochi sheet with frozen scooped ice cream, fold like an envelope. Repeat with the rest of the Mochi sheets.
- Store in an airtight container in the freezer until ready to serve. You can also pack this individually after freezing.