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Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute.
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Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours. Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture. Cover the rice flour mixture bowl with plastic wrap.
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Freeze the ice cream balls for 2 hours or until solid. Whisk together rice flour, sugar and matcha in a microwave-safe bowl. Add water and whisk to combine. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture, then re-cover and microwave for 1 more minute. Stir again, cover, and microwave 30 seconds.
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Scoop the ice cream into balls. To make even sizes, slice the ice cream into 4 equal squares, then cut each slice into 4. Using plastic gloves, quickly mold the pieces into balls. Roll the ice cream balls in the graham cracker mixture. Work on 1-2 balls at a time and keep the remaining balls in the freezer. Freeze them until ready to serve.
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Prepare your ingredients. In a bowl, mix together. 1 quart/1 L half and half. 3/4 cup/180 mL sugar. 1 Tbsp/15 mL vanilla. Measure out 3/4 cup/180 mL of rock salt and set it aside.
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Mix and microwave: Mix all the mochi dough ingredients together in a large bowl. Cover with a large plate and microwave for 2 minutes at 750 Watts. Glutinous rice flour, sugar, and matcha powder. Green tea mochi batter before microwaving. After microwaving the first time, for 2 minutes.
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1. Line a baking sheet with plastic wrap. Get out 1 rimmed baking sheet and lay a sheet of plastic wrap across the bottom. The plastic wrap will prevent the ice cream balls from sticking to the sheet. [1] If you don't have plastic wrap, you can line the sheet with waxed paper. 2.
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In a microwave-safe bowl, mix together mochiko, sugar, and green tea powder. Add water and mix until everything is dissolved completely. Cover the bowl with plastic wrap or kitchen towel loosely. Microwave at full power for 2 minutes. Take it out and mix with a wet spatula.
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Set a fine-mesh sieve over the bowl or measuring cup. Next, pour the ice cream mixture through the sieve. Press and strain any matcha lumps left in the sieve. Let the ice cream mixture cool on the countertop. When the mixture has cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours.
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Our Base Starter Package is up to 75 Kiddie SnoBalls with 1 hour of full service, we can always stay longer and bring more SnoBalls for an additional charge. Please contact your local Pelican's location for pricing information! We are so excited to bring the bold flavor and unique fun of our colorful shaved ice to your next special event.
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Put the block of ice in the machine and run it for a while to let it form a nice peak of ice in an individual serving bowl. Toward the end, rotate the bowl to correct any lopsidedness. Repeat with the other individual serving bowl. Now, add your toppings to each bowl. Pour 2 Tbsp of green tea syrup onto the shaved ice.
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The most expensive item on the menu is the piña alotta, $12: a cored-out pineapple filled with vanilla ice cream, house-made pineapple and coconut syrup, and whipped cream. Shaved Balls of Ice is.
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Combine ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and ¾ cup water in a medium bowl and whisk all together. Tip: To use mochiko instead of shiratamako, substitute ¾ cup mochiko (glutinous rice flour/sweet rice flour) in the above step. Add ¼ cup sugar and mix well until combined.
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Mochi is essentially a Japanese-style rice cake made from mochiko, a glutinous rice flour (found in Asian markets), and can be made savory or sweet. Similar rice cakes can be found in Chinese (nian gao) and Filipino (palitao) cuisines. In small bites, sweet mochi tastes like a hybrid of marshmallow and gummi bear.
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Add the matcha powder and whisk again until there are no clumps. Add in the salt and the maple syrup and whisk again. Add the cream and milk. Whisk again until smooth. Pour the cream mixture into the ice cream maker and process according to its instructions. In my electric machine, it takes about 30 minutes to become soft serve.
