Sunday, I was prepping myself for the upcoming work week and checked into my work Twitter account, only to be greeted by an awesome photo by fellow tweeter & Green Tea Ice Cream Lover, @rahims:
He even had something nice to say about us!
@maedaen Just used your green tea ice cream in a dessert sushi (http://bit.ly/3FaTAa). Wayyy better than the Fubuki brand!
And, he was gracious enough to let us post the recipe for this awesome dessert! Check it out:
You'll need:
1 cup of short grain mochi rice
1 cup of coconut milk
1 1/2 cups of flour
1/2 cup of cocoa powder
8 tablespoons of confectioners' sugar
Pinch of salt
2 tablespoons of unsalted butter, melted
2 cups of milk
2 large eggs
1/2 teaspoon vanilla extract
1 ripe mango
2 ripe kiwi fruits
A few strawberries
Some green tea ice cream (we tried fubuki and maeda-en, and maeda-en really is way better)
"We didn't really go off any one recipe, so this is a bit informal--sorry!
The dessert sushi is basically made up of three parts: the crêpe, the rice, and the fruit.
Start by soaking one cup of short grain mochi rice in cold water over night.
About an hour and a half before serving, you'll want to start making the crêpe batter. It's your standard crêpe batter recipe, but with cocoa powder, sugar, and vanilla added. We used the chocolate crêpe recipe found on the Food network's website:http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-crepes-with-fresh-strawberries-recipe/index.html.
While the crêpe batter is resting in the fridge, you can start preparing your rice that's been soaking and cutting your fruit.
You can use whatever fruit you like for the sushi filling, just be sure to cut them into small sticks to make rolling the sushi easier. (We used kiwi, strawberry, and cantaloupe.)
I've tried the three main methods of preparing sticky rice (boiling, microwaving, and steaming) and found that steaming works the best.You'll want to line your steamer with something like cheesecloth so the rice doesn't fall through. I didn't have any, so I just used a coffee filter.
Line your steamer with either a cheesecloth or coffee filter and added the drained rice. One cup will take about 8 minutes on one side. After 8 minutes are up, you'll want to flip the rice over and cook for another 3 to 5 minutes. If you're using a coffee filter, just pull it out of the steamer with the rice still inside, line a new filter, and then flip the rice onto the new liner.
While the rice is finishing up, start making the flavoring for the rice. Add one cup of coconut milk to a pot over medium heat. Once warm, stir in sugar. That's it. Let it sit for about 5 minutes. Once your rice is done, mix in some coconut milk a little at a time until you get the flavor you like.
Put that all aside and start making your crêpes. Again, it's the standard crêpe preparation. Just follow the directions in the link above and you'll be fine.
After you've made a few crêpes, it's time to start rolling sushi. A sushi mat really helps, but you can probably get by rolling by hand as well. Place a crêpe on the sushi mat, spread a thin layer of sticky rice, add your fruit, and roll. Keep the roll tight, or else it'll fall apart when it comes time to cut.
Arrange your sushi on a plate, slice the mango thin to make it resemble pickled ginger, add a few spoonfuls of green tea ice cream so that it looks like wasabi, and add some chocolate sauce to a small dish for the "soy sauce." We got lazy and used Magic Shell. That's it!"
All I can say is... WOW. This looks awesome. Thanks Rahim and roomie!
Do you have an awesome green tea recipe using Maeda-en/Green Tea Terrace products? Drop me a line!
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