Mochi dessert full#

Want to read about how I practice self care? Go read my blog post here. You can follow Bubbies Mochi Ice Cream on their Instagram and find where Bubbies is sold near you here.Īlso if you don’t already, make sure to follow me on Instagram and Facebook. Insert Pineapple Topper into Bubbies Mochi Ice CreamĪ huge thank you to Bubbies Mochi Ice Cream for sponsoring this post.Tape Pineapple top to the appetizer skewer.With a pencil draw out the Pineapple Top.Cut construction paper into 3in x 3in squares.Keep mochi ice cream in freezer until ready to top.

Appetizer Skewers (I used double pronged skewers).

I kept staring at these little Pineapple looking desserts and saying, “aThey were so easy to make and they looked Instagram worthy! Hahaha! After a photoshoot with all my food I was ready to impress my guests! This DIY was so simple and only took a few minutes to make. The rice paper dough is a vibrant golden orange color which was the perfect canvas for my Pineapple Dessert Toppers. To combine my love for pineapple and mangos, I used Bubbies Mochi Mango Ice Cream for this DIY. Bubbies Mochi Ice Cream comes in a variety of flavors from classic vanilla and strawberry to mango and passion fruit. When I think tropical, fresh fruits come to mind like pineapple and mangos! Add in Bubbies Mochi Ice Cream and it’s like a match made in heaven. Get dressed up in your most colorful tropical attire and have some fun. All you need is some fun decorations from your local party store and you can instantly set the mood. It’s a simple way to make me feel like I am on a deserted island, minus the long flight. Top them off with a DIY Pineapple Dessert Topper and you can instantly turn a normal dessert into a fancy dessert! Simply open the package and each mochi ice cream is ready to eat! No scoop or spoon needed. Think of it as ice cream without the mess. If you haven’t had mochi ice cream, it is ice cream wrapped in a soft and chewy rice flour dough. What better way to celebrate with a cool and refreshing treat, like Bubbies Mochi Ice Cream.

Mochi dessert full#

With weddings, graduations, potlucks, and summer celebrations in full swing.

Dip the mochi in shredded coconut.Today I am sharing a fun DIY, Pineapple Dessert Toppers featuring Bubbies Mochi Ice Cream.Pinch the mochi shut and re-shape in a circle. Add 1 or 2 pieces of mango in the center. Get one bowl of water and wet your hands.While the mochi is cooling, cut your mango chunks and set aside. Finally, microwave the bowl for 30 seconds and do one final stir!

Then, microwave (covered) for 30 seconds.

Cover the mixing bowl with a plate and microwave mochi mix for 1 minute.

Mix together until smooth and there are no clumps. Shop for more Shop for Lunar New Year food and meals available.

In a large mixing bowl, mix 1/2 cup glutinous rice flour, 1/2 cup coconut milk, 1/2 tablespoon sugar, and pinch of salt. Buy Buono Mochilce Dessert Non-Dairy Frozen Dessert Mochi Assorted from Walmart Canada.

*to have very finely shredded coconut, put the shredded coconut in a blender for 10 seconds STEPS TO MAKE THE MANGO MOCHI:

1 ripe yellow mango (make sure its sweet!!).

1/4 cup shredded coconut (finely shredded).

1/2 tbs sugar (add 1/2 tablespoon sugar if you like extra sweet!).

INGREDIENTS YOU NEED FOR YOUR MANGO MOCHI:

Steam for another 5 minutes and the mochi should look translucent and cooked!.

Once the water is boiling, place the bowl of mochi on a steaming rack and cover with a towel.

What if I don’t have a microwave?ĭon’t worry if you don’t have a microwave. My dad’s sweet gesture always makes me crave these desserts even more! This dessert is vegan & gluten-free (also not too sweet so its perfect for asian family taste 😅), so you don’t have to feel too guilty when you eat all of them. When my family visits LA, my dad always picks up some mango mochi and mango pudding for me. This recipe is inspired by Phoenix Bakery in San Gabriel Valley. For me, cornstarch tends to make the mochi have a chalky texture (and bland taste) when your bite into it. The shredded coconut provides a subtle sweet flavor and honestly, I prefer using this over cornstarch to coat the mochi. Mango filled mochi is one of my favorite desserts because the texture is so soft and the perfect amount of sweetness. Jump to Recipe Jump to Video Print Recipe