Mochi Chestnuts cream / Marron cream mochi ice cream / Marron Daifuku Mochi Recipe

Ingredients

• 200 g Chestnut Paste (Italian chestnut paste, smooth)
• 100 ml Heavy Cream (Cold, for a silky filling)
• 15 ml Rum (Optional, adds depth of flavor)
• 200 g Glutinous Rice Flour (Also called mochiko or sweet rice flour)
• 30 g Granulated Sugar (Fine granulated sugar)
• 150 ml Water (Room temperature)
• 30 g Potato Starch (For dusting the mochi)
• 1 sheet Parchment Paper (For piping and freezing the cream)
• 1 roll Plastic Wrap (To cover the bowl during microwaving)
• 1 piece Silicone Brush (For removing excess starch)

Instructions

1. Prepare Chestnut Cream

   Place the chestnut paste in a mixing bowl, add the heavy cream, and whisk until the mixture is smooth. If using, stir in the rum.

   Time: PT5M

2. Pipe and Freeze Cream

   Transfer the chestnut cream to a piping bag and pipe 2‑inch logs onto a sheet of parchment paper. Place the parchment in the freezer until the logs are solid.

   Time: PT30M

   Temperature: 0°C (freezer)

3. Combine Mochi Dry Ingredients

   In a separate mixing bowl, combine the glutinous rice flour and granulated sugar.

   Time: PT3M

4. Add Water and Form Dough

   Gradually add water while stirring until a smooth, thick batter forms.

   Time: PT4M

5. First Microwave Heating

   Cover the bowl with plastic wrap and microwave on high for 2 minutes.

   Time: PT2M

   Temperature: ≈ 100°C (steam)

6. Stir and Second Microwave

   Remove the wrap, stir the dough until uniform, re‑cover, and microwave another 2 minutes.

   Time: PT2M

   Temperature: ≈ 100°C (steam)

7. Dust Surface and Transfer Dough

   Sprinkle potato starch on a clean work surface, pour the hot mochi onto it, and dust the top with more starch.

   Time: PT2M

8. Divide and Shape Mochi Balls

   Divide the dough into six equal pieces and roll each into a smooth ball.

   Time: PT3M

9. Fill and Seal Mochi

   Flatten each ball into a disk, place a frozen chestnut cream log in the center, and pinch the edges to seal, ensuring the seam is on the bottom.

   Time: PT5M

10. Remove Excess Starch and Serve

    Brush off any remaining starch with a silicone brush. Serve immediately or freeze for later.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g