Goji Berry, Green Tea and Lemongrass Mochi
Mochi means "rice cake", and they are a traditional Japanese New Years food due to their resemblance of the mirror decorating the Shinto Shrine. The origin of the name has three translated meanings, including "Full Moon", "From God" and "Stickiness". With our upcoming New Year, I could not think of a more appropriate recipe to offer. It is a long process, fit for a holiday.
Mochi
1 cup cashews
? cup young Thai coconut meat
? cup raw agave
? cup extra virgin coconut oil
Pinch sea salt
? tsp. vanilla extract
Few drops non-alcohol almond extract
? cup oat flour *
? cup coconut flour **
- Oat flour is made by grinding whole raw oat groats in a high speed blender or coffee or spice grinder, until very fine flour is achieved.
- Coconut flour is made by grinding dried coconut flakes in a high speed blender or a coffee or spice grinder, until fine flour is achieved. Do not over process or the oils in the coconut will cause the coconut to cake together.
Mochi Process
Blend first 7 ingredients in a Vita-Mix until very smooth and creamy. Transfer mixture to a medium-size bowl and stir in flours until it is very well combined and lumps are smoothed out. Line a 9X13 inch pan and spread very thin, approximately ? inch thick. Place in freezer until firm.
Goji Berry Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young thai coconut meat
? cup agave nectar
1 ? cups water
2 tsp. vanilla extract
1 tsp. fresh lemon juice
1 cup soaked goji berries, blended and strained through a fine sieve
Goji Berry Ice Cream Process
Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer's instructions; or freeze base in a square pan, cut, and run through a masticating juicer (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of "ice cream" into a pan or plate: freeze until very firm.
Vanilla Lemongrass Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young thai coconut meat
? cup agave nectar
1 ? cups water
2 tsp. vanilla extract
? vanilla bean, flesh scraped
? cup lemongrass juice
Pinch sea salt
? cup coconut oil
Vanilla Lemongrass Ice Cream Process
Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer's instructions; or freeze base in square pan, cut and run through masticating juicers (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of "ice cream" into a pan or plate: freeze until very firm.
Green Tea Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young Thai coconut meat
? cup agave nectar
1? cups water
2 tsp. vanilla extract
2 ? tbs. green tea powder
Pinch sea salt
? cup coconut oil
Green Tea Ice Cream Instructions
Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer's instructions; or freeze base in square pan, cut and run through masticating juicers (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of "ice cream" into a pan or plate: freeze until very firm.
Cacao Syrup
1? cups agave nectar
? cup raw cacao powder
2 tbs. raw carob powder
? tsp. vanilla extract
Pinch sea salt
? cup coconut oil
Cacao Syrup Instructions
Blend all ingredients until smooth. Keep in a warm area until ready to serve.
Assembly
Oat Flour
Mint or Basil Sprigs
Dust a dry cutting board with oat flour. Turn out frozen mochi onto a cutting board and peel off plastic. Cut six 4X4 pieces. With floured hands, flatten each piece until very thin. Place 1 scoop of ice cream in the center of each mochi sheet and mold mochi around ice cream until ice cream is completely covered; smooth ridges with fingers.
Place mocha-covered ice cream in freezer immediately and freeze 8-10 hours until completely frozen. To serve, slice ends off each mocha ice cream ball and cut into 2 uniform pieces. Place a slice of each flavor on serving plates and garnish with mint or basil sprigs and cacao syrup.
Serves 4
