| How to Make Mochi Ice Cream Posted: 30 Dec 2018 04:00 PM PST Mochi ice cream is the perfect, compact dessert to grab and eat on a hot summer day. The traditional Japanese treat involves wrapping your favorite flavor of ice cream with mochi, which is a sweet rice flour dough. You do not have to go all the way to Japan to experience this glorious round dessert. Instead, make it yourself. Grab an ice cream flavor of your choice, rice flour, and a cupcake tin to get started. EditIngredients - Ice cream flavor of your choice—at least 2 cups (300 g)
- ¾ cup (90 g) of shiratamako or glutinous rice flour
- of water
- ¼ cup (50 g) of superfine sugar
- ½ cup (80 g) of cornstarch or potato starch
EditPreparing the Ice Cream - Choose an ice cream with a thick consistency to use for the mochi balls. Thick ice cream will harden nicely inside of the mochi balls and won't melt as quickly. The flavor, brand, or type of ice cream you use is entirely up to you and your preferences. Use a single flavor of ice cream, or use a different flavor for each mochi ball.[1]
- You will need at least 2-3 cups (300-450 g) of ice cream to make 10 mochi balls, so purchase a standard ½ gallon (1,200 g) container of ice cream.
- Pick traditional vanilla or chocolate ice cream for a simple taste.
- Experiment with more complicated flavors like mint chocolate chip, rocky road, or cookie dough.
- Use strawberry, matcha, or black sesame ice cream for a savory taste that is more traditional to mochi ice cream sold in Japan.
- Use plastic wrap to individually line 10 cups in the cupcake tin. The plastic wrap will keep the ice cream from sticking to the tin. This will work best if your cupcake tin has rounded cups instead of the flat, oval-shaped ones.[2]
- Instead of a cupcake tin, you can use the bottom portion of an egg carton or an ice cube tray that has large, round cups.
- Put 1/4 cup (33 g) of ice cream into each of the 10 cupcake tin cups. Get a full, round scoop of the ice cream to make handling it later easier. Use an additional spoon to help properly fill the ice cream scoop and empty it into the cups if needed.[3]
- If your ice cream is particularly hard, it will be difficult to get full scoops. Allow the ice cream to soften at room temperature for 2-5 minutes.[4]
- Cover the tin with plastic wrap and put it in the freezer. Gently, form the plastic wrap around each scoop of ice cream to prevent it from developing ice crystals. Let the ice cream sit in the freezer for at least 2 hours or until the scoops are firm to touch.[5]
EditMixing the Mochi - Mix ¾ cup (90 g) rice flour and ¼ cup (50 g) of sugar in a microwave-safe bowl. Add the shiratamako or glutinous rice flour into the bowl first, and then stir in the superfine sugar. Continue to stir the ingredients until they are blended and free of lumps.
- Once you get more comfortable with making the mochi ice cream, you can experiment by adding additional ingredients to the mochi batter. Some people prefer to add a pinch of salt to the batter, or even 1 tsp (2 g) of matcha (green tea powder) or a strawberry puree.[6]
- The bottom of microwave-safe bowls will either directly say, "Microwave Safe" or will have a symbol resembling a microwave with wavy lines across it.[7]
- Whisk of water into the bowl. Slowly add the water to the dry ingredients. Continue whisking the mixture together until it becomes a smooth batter.[8]
- If the batter is too thin or watery, add 1/2 tbsp (4.25 g) of rice flour to thicken it. For batter that seems dry, add of water to moisten it. Increase the increments of flour or water as need until your batter is smooth.[9]
- Rest a lid on the bowl and microwave for 2 minutes. Crack the lid on the bowl so that the contents can ventilate and do not build up air pressure. The microwave will thicken and cook the mochi so it becomes a sticky dough for you to cover your ice cream balls with.[10]
- Stir the mochi and microwave it with a cracked lid for another 1 ½ minutes. Use a rubber spatula to stir and aerate the mochi. Scrape the sides and the bottom of the bowl so the mochi doesn't start to burn or dry out. After microwaving the batter, it should be cooked and resemble a sticky dough.[11]
- The bowl will be hot when you take it out of the microwave, so handle it with care and use potholders.
- Sprinkle your clean counter with corn or potato starch. The starch, whether corn or potato, will keep the mochi from sticking to your counter when you roll it out. Don't worry about wiping the starch off your hands. Having some on your hands will actually be beneficial and keep the dough from sticking to your skin as you handle it.[12]
- Have ½ cup (80 g) of cornstarch or potato starch set off to the side of your workspace. Use as much or a little of the starch as you want. Don't be afraid sprinkle the counter with more if needed.
- Form the mochi into a ball and place it on the counter. Sprinkle it with more starch so it won't stick to your rolling pin when you go to roll it out. Be careful when first handling the mochi. It will most likely be hot. Remove the lid and allow it to cool off enough for you to be able to touch it without burning yourself.[13]
- Use a rolling pin to spread out the mochi into a thin sheet. Make the sheet of mochi about thick. Work from the center of the dough outwards to keep the edges of the sheet from getting too thin. The center of the dough should roughly be the same thickness as the edges of the dough. The sheet can be a rough circle or rectangle shape, as either will work well when cutting the mochi.[14]
- If you are worried the mochi will stick to your rolling pin, rub some of the starch onto the rolling pin as well.
- Cut out 10 circles using a round cookie cutter. Prevent the mochi from sticking to the cookie cutter by rubbing starch on it. Start at one side of the mochi sheet and work your way over to the other side. If you have to, gather the mochi scraps and roll it back out again so you can cut out more circles.[15]
- If you do not have a round cookie cutter, you can coat the rim of a glass and use that instead.[16]
- Put the mochi discs onto a baking sheet and chill them in the refrigerator. Cover the baking sheet with plastic wrap to keep the mochi from drying out in the refrigerator. Check on the mochi discs after 30 minutes to see if they are cold to touch. If the mochi discs are still warm, allow them to continue chilling in the refrigerator.[17]
- Once the mochi discs are fully chilled, you are ready to begin assembling the mochi ice cream balls.
EditCovering the Ice Cream - Line your counter with a small piece of plastic wrap. Cut the piece of plastic wrap so it is at least twice the size of the mochi ball. The plastic wrap will be used to individually package the finished mochi balls.[18]
- You can reuse one of the plastic wrap pieces you used to cover the ice balls. But if the piece of plastic wrap is damaged or if it does not look big enough to cover the entire ball, get a new piece to line the counter.
- Place an ice cream ball on a mochi circle and rest it on the plastic wrap. Use a spoon or your fingers to quickly place the ice cream in the center of the mochi sheet. Either hold the mochi sheet in the palm of your hand or have the sheet already resting on the plastic wrap to do this. Pick which method is easiest for you.[19]
- Handle the ice cream as little as possible to keep it from melting before you wap it in the mochi. Leave the cupcake tin with the rest of the balls in the freezer to keep those from melting while you work.[20]
- Lift the edges of the mochi circle to cover the ice cream ball. Stretch the mochi sheet with your fingers as needed to cover the entire ice cream ball. The chilled dough may be tough to stretch at first so be patient.[21]
- Pinch the dough edges closed at the top of the ice cream ball. The covered ice cream ball will roughly resemble a cinched coin purse. Smooth out the puckered edges along the top with your finger. Be careful not to tear the mochi dough while doing this.
- If there is a lot of extra dough pinched at the top of the ice cream ball, use scissors to cut away the extra dough. Save the excess dough in case you need to patch a hole or cover a thin spot while making the rest of the mochi balls.[22]
- Package the mochi ball with the plastic wrap to keep the dough fresh. Cover the entire mochi ball with the plastic wrap, so that none of the dough is exposed. The plastic wrap will keep the dough from drying out in the freezer, and will also help the ball maintain its shape until the ice cream and dough firm up.[23]
- Rest the packaged mochi ball in the cupcake tin in the freezer. Place any obvious seams in the plastic wrap casing down into the cup. This will keep the plastic wrap from peeling off the mochi ball as it freezes.[24]
- Repeat this process until the remaining 9 ice cream balls are all covered with mochi and packaged in plastic wrap.
- Allow the mochi balls to finish firming in the freezer for 2 hours. This will give the handled ice cream a chance to harden. When you are ready to eat a mochi ice cream ball, let the ball sit at room temperature for 5-10 minutes to allow the mochi dough to soften so you do not hurt your teeth when you bite into it.[25]
- Have fun experimenting with the ratio of mochi to ice cream. Larger ice cream balls are easier to wrap than smaller ones since smaller ice cream portions will soften quicker.[26]
- Consider using 2 thick discs of the mochi to make ice cream sandwiches instead of wrapping the entire ice cream ball with a single disc of mochi.[27]
EditThings You'll Need - Ice cream scoop
- Cupcake/muffin tin, an ice cube tray, or the bottom portion of an egg carton
- Plastic wrap
- Microwave-safe bowl with a lid
- Rubber spatula
- Potholders
- Rolling pin
- Round cookie cutter or glass—about in diameter
- Baking sheet
EditRelated wikiHows EditSources and Citations EditQuick Summary
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| How to Keep Your Pancreas Healthy Posted: 30 Dec 2018 08:00 AM PST While it's often overlooked, the pancreas is an important, hardworking organ. It makes enzymes that help digest food and regulate blood sugar levels. The most important steps to keeping your pancreas healthy are to eat healthy, cut alcohol consumption, and avoid tobacco. If you're managing a pancreatic disorder, such as pancreatitis, follow your doctor's dietary guidelines, and take any medication as directed. EditDietary Tips EditFollowing a Healthy Diet - Limit your fat consumption, and choose healthy fats and oils. Include healthy sources of fat in your diet, such as vegetable oils, nuts, fish, and avocados. Go for low-fat or fat-free dairy products instead of full-fat options. Steer clear of fried foods, red meat, processed meats (such as bacon or deli meat), butter, and margarine.[1]
- As a rule of thumb, about 25% of your daily calories should come from fat. Fat contains 9 calories per gram; to find your target daily value in grams, calculate 25% of your daily calories, then divide by 9. For example, 25% of 2500 is 625, and 625 ÷ 9 = 69.4, or about 70 g.
- If you're managing a pancreatic condition, you should consume a fat-free diet if possible. Talk to your doctor about the best way to minimize or eliminate fat in your diet while also getting the nutrients you need.[2]
- Avoid greasy fast food. Many people experience pancreatic symptoms when they eat a lot of greasy junk food, such as fast food burgers and fries. Limit eating out as much as possible, and stick to home-cooked meals that are baked, boiled, or prepared in healthy oils (such as olive oil or canola oil).
- When you do eat out, look for healthy items that are low in oil and grease, such as salads, steamed vegetables, or baked chicken or fish. When in doubt, ask your server how the food is prepared.
- In some restaurants, you may be able to ask for a healthier alternative. For example, ask if foods normally cooked in partially hydrogenated soybean oil can be prepared with olive oil instead.
- Eat lean proteins, such as white meat poultry and fish. Other lean protein sources include eggs, nuts, beans, and lentils. Your exact daily needs depend on your age, sex, and activity level. In general, women need of protein per day, and men need per day.[3]
- Eggs and nuts should be eaten in moderation. Try to eat no more than 3 eggs a week, and just a small palmful of nuts daily.
- If you have a low-protein diet, you will have a harder time digesting and metabolizing harmful substances, such as fat, alcohol, and tobacco.[4]
- Learn more about your specific nutritional needs at https://www.choosemyplate.gov.
- Go for low-glycemic foods, such as whole grains. Healthy choices include bran cereals, whole grain breads and pastas, brown rice, nuts, fruits, and vegetables. Choose these options instead of high-glycemic foods (i.e., foods containing refined sugars and simple carbohydrates), such as white bread, white rice, sugary cereals, and candy.[5]
- Carbohydrates are important for pancreatic health, but some types aren't good for you. The simple carbohydrates in high-glycemic foods break down into sugar very quickly and easily in your body, causing spikes in your blood sugar. This can overwork your pancreas.
- About 45% of your daily calories should come from carbohydrates. Carbs contain 4 calories per gram. Find 45% of your total calories, then divide by 4 to calculate your target amount in grams. Suppose you eat 2,000 calories per day; 45% of 2,000 is 900, and 900 ÷ 4 is 225 g.[6]
- If you're not sure how to calculate your carbohydrate intake from each meal, try using an online nutrition calculator.
- Avoid consuming added sugars. Foods that naturally contain sugar, such as fruits and veggies, are good to eat. However, go easy on items that contain added sugars, such as sweetened breakfast cereals, desserts, and soft drinks. Eat candy and pastries sparingly, read nutritional labels (especially for cereals, sauces, condiments, and juices), and try sweetening coffee and tea with Stevia extract instead of sugar.[7]
- Read labels, but note that sugar contents listed under nutrition facts may not include all the added sweeteners. Check the ingredients, which are listed by weight. If you see sugar or words like "sucrose," "glucose," "dextrose," or "high-fructose corn syrup" high up on the list, that product contains a lot of sugar.
- Added sugars make the pancreas do more work, and they don't provide any nutritional value. Recommended limits for added sugars for adults are 100 to 150 calories, or 24 to 36 grams per day.[8]
- Drink at least of fluids per day. Water is the best choice; don't go overboard on sugary sports drinks and fruit juices. If you're managing a pancreatic condition, keep a bottle of water handy at all times to avoid dehydration. In hot weather and when you exercise, drink of water every 20 minutes to replace the fluids lost due to sweating.[9]
- Check your urine to see if you're dehydrated. If it's pale yellow, you're drinking enough water. If it's dark, infrequent, or comes out in small amounts, you may be dehydrated.
- Dehydration can overwork the pancreas, and can aggravate or cause pancreatic disorders.
- Eat small, frequent meals if you have a pancreatic disorder. Smaller meals are easier on your pancreas, and lots of calories all at once can make it work too hard. For instance, instead of having an chicken breast in a single meal, eat a portion over greens for lunch, and save the rest for dinner.[10]
- If you have pancreatitis, stick to clear liquids for 1 to 2 days during a flare-up to give your pancreas a break. Clear liquids include water, apple juice, and broth. Stay on the safe side and check with your doctor before fasting during a flare-up.[11]
- During a pancreatic flare-up, you may experience symptoms such as sharp abdominal pain and tenderness (especially after eating), nausea and vomiting, a rapid pulse, and fever or chills.[12]
EditMaking Beneficial Lifestyle Choices - Get about 30 minutes of exercise per day. Stay active to manage your weight, reduce stress levels, and improve your overall health. Brisk walks, bike rides, and swimming are great forms of exercise, especially if you're not used to physical activity.[13]
- If you're just starting to exercise, start by walking for 5 to 10 minutes 2 or 3 times per day. Increase the length of time gradually, and slowly add new activities to your routine.
- Ask your doctor for advice about starting a new exercise routine, especially if you have any medical conditions.
- Avoid drinking alcohol. If you're managing a pancreatic disorder, avoid alcohol altogether. Otherwise, stick to 1 to 2 drinks per day if you're a man, and 1 drink per day if you're a woman. Keep in mind abstaining or drinking alcohol sparingly is the best choice, even if you're in good health.[14]
- Heavy drinking is a common cause of acute pancreatitis. Continuing to drink, even in moderation, after developing acute pancreatitis can lead to serious complications.
- To cut down or quit, set limits and stick to them. If necessary, avoid situations that trigger the urge to drink alcohol. In social settings, drink club soda with lemon or lime so you don't feel out of place. Remind yourself that maintaining your health is more important than drinking.[15]
- Quit smoking or stop using any other tobacco products. Among other harmful effects, smoking and chewing tobacco dramatically increase the risk of pancreatic cancer. If you use tobacco, talk to your doctor or pharmacist about products that can help you quit.[16]
- Patches, gum, and medication can help you quit smoking or chewing tobacco. To manage cravings, try to keep yourself busy or take up a new hobby. If you're used to smoking after a meal, go for a walk instead. If you used to smoke a cigarette with your morning coffee, switch to tea.[17]
- Manage stress by doing yoga and meditating. Look for guided yoga and meditation videos online, or join a local class. When you feel stressed, do deep breathing exercises. Inhale deeply and fill your belly with air as you count to 4, hold your breath for a 7 count, then exhale slowly as you count to 8.[18]
- Stress can aggravate pancreatic disorders and slow down the healing process.[19]
- Try to lose weight if you're overweight or obese. Stick to a healthy diet, keep track of your calorie consumption, and do your best to exercise regularly. Try to lose about per week, since drastic changes in weight aren't good for the pancreas.[20]
- If you're overweight, losing 5% to 7% of your starting weight can benefit your pancreas, lower your risk of developing diabetes, or help you manage diabetes if you've already been diagnosed.
- Ask your doctor for advice about losing weight and to recommend healthy weight loss goals.
- People who are underweight or at a healthy weight can also get pancreatitis. Talk to your doctor if you have any weight concerns or want to find out how your weight might be connected to the health of your pancreas.
EditManaging Pancreatic Disorders - See your doctor if you have symptoms of a pancreatic disorder. The main symptom of pancreatitis is pain in the upper left quadrant of your abdomen, above your belly button. Pain may be worse after eating or drinking, increase gradually over a few days, become worse when you lie on your back, or spread to your back or under your left shoulder blade.[21]
- Other symptoms of pancreatitis may include bloating, hiccups, indigestion, greasy or yellowish stools, or diarrhea. In the later stages of the disease, you may develop yellowing of the eyes and skin.
- The symptoms of pancreatitis can mimic those of other conditions, like cirrhosis of the liver. If you experience any of these symptoms, see your doctor for an accurate diagnosis.
- Diabetes and prediabetes are pancreatic disorders, and are usually diagnosed at routine check-ups. While there are often no obvious signs of diabetes, symptoms may include increased thirst, frequent urination, fatigue, and blurred vision.
- Take supplemental enzymes or insulin if necessary. Your pancreas may not produce enough of the enzymes needed to digest food if you have a pancreatic condition. If your doctor advises it, take capsules of supplemental enzymes with every meal. If you're diabetic, your doctor will prescribe medication or insulin injections to regulate your blood sugar.[22]
- Take any medication according to your doctor's instructions. Don't stop taking any medication without consulting your doctor.
- Pancreatic disorders can lead to malnutrition, so your doctor might also recommend vitamin supplements. Many people with pancreatitis become underweight, so weigh yourself every few days to make sure you are maintaining a healthy body weight.
- Manage pain due to pancreatitis with over-the-counter medications. Take a pain reliever, such as ibuprofen, according to the label's instructions. If over-the-counter medication isn't effective, your doctor may give you a prescription-strength pain reliever.[23]
- Pancreatitis flare-ups can cause severe pain. Rest and relax during a flare-up, and do your best to distract yourself with music, a movie, or a good book. You can also apply a warm compress to the area for about 20 minutes every 1 to 2 hours.
- If you experience severe symptoms, don't try to manage them at home. Seek medical attention immediately if your pain becomes so severe that you can't stay still or find any position that relieves your discomfort.[24]
- Undergo surgery if you have damaged tissue or pancreatic cancer. Part of the pancreas must be removed if there's tissue damage due to pancreatitis or a cancerous tumor. In rare, serious cases, such as advanced pancreatic cancer, the entire pancreas, gallbladder, and part of the stomach, is removed.[25]
- Recovery depends on the scope of the surgery. After surgery, you may stay in the hospital 1 to 3 weeks. In general, stick to a bland diet just after surgery, and add foods according to your doctor's instructions. Eat small meals every 3 hours, and take supplemental enzymes and any other medications as directed.[26]
- Pancreatitis and cirrhosis of the liver often present with identical symptoms. If you experience symptoms such as sharp pain in the upper left quadrant of your abdomen (just above your belly button) along with yellowing of the eyes and skin, see your doctor right away to get a diagnosis and appropriate treatment.
EditSources and Citations
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| How to Open a Champagne Bottle Posted: 30 Dec 2018 12:00 AM PST Opening a champagne bottle is a powerful celebration ritual. The effect is grand, but the act of opening the bottle can be tricky if you haven't done it before. You'll need to twist the bottle, hold the cork, and gently push the cork out of the bottle. Make sure to keep a firm grip on the cork unless you want a champagne shower! Aim for a "sigh," not a "pop."[1] EditOpening the Bottle - Remove the foil and the metal cage. First, tear off the foil wrap that covers the cork. Then, untwist the wire loop to loosen the wire cage that protects the cork. Be gentle and take your time. Keep a thumb on the cork to head off an accidental pop.[2]
- Do not remove the wire cage until you are about to open the bottle! Otherwise, you may risk the bottle uncorking before you are ready. The cage is there to protect the cork.
- Hold the bottle properly. Grip the body of the bottle in your dominant hand. Wedge the bulbous end of the cork deep into the palm of your non-dominant hand.[3]
- Support the base of the bottle against your hip. If you're holding the bottle in your right hand, use your right hip or the right side of your torso.[4]
- Consider holding the cork with a kitchen towel. This can help you apply friction, making it easier to catch and contain the cork as it pops out of the bottle. The towel may also protect against a spill.[5]
- Twist the bottle and hold the cork. Slowly rotate the bottle back and forth with your dominant hand. Keep holding the cork steady with your non-dominant hand. As the cork turns, gradually increase the distance between your hands until your dominant hand is midway down the bottle.
- Pop the bottle. Decide what effect you're trying to achieve. If you're indoors or around a lot of people, make sure to take out the cork gently to avoid damage. If you want the dramatic effect of a champagne shower, then you can open the bottle with a mighty pop and send the cork flying high through the air. If you are opening champagne for a classy occasion: aim for a "sigh," not a "pop."[6]
- Opening gently: Slow down your twisting toward the end, once the cork is almost out. Grasp the cork firmly. Press your thumb up from beneath the lip of the cork until it slides smoothly out of the bottle. Keep your grip on the cork, and "catch it" so that it doesn't fly away. Try to do it so gently that the cork doesn't make a popping sound.[7]
- Popping dramatically: Use your thumb to push the cork out from beneath the lip. Shake the bottle to stir up the carbonation, if you want a bit of a mess and a lot of added effect. Aim the bottle away from yourself, your friends, and any breakable items in the near vicinity. Avoid trying this method until you're comfortable opening a champagne bottle gently!
EditFollowing Champagne Etiquette - Chill the bottle before opening. Store in the refrigerator, a cooler, or an ice bucket. Give it at least a few hours to ensure that the contents are completely chilled. Not only will this improve the taste, but it will make the bottle less likely to spray champagne everywhere.[8]
- Open carefully in formal settings. Keep a firm grip on the cork so that it doesn't fly away unexpectedly. Slowly twist the bottle—not the cork—until the cork is almost out of the bottle. Listen for the almost inaudible "sigh" of the cork coming loose.[9] Then, pull it out delicately using entire palm of your hand. Hold the cork over the opened bottle for a few seconds to make sure that the foam doesn't bubble over.[10]
- If you are serving champagne as a waiter or a caterer, it is usually considered proper etiquette to open the bottle as unobtrusively as possible. Do not spray, and do not let the cork fly. Practice until you can do it without so much as a "pop."
- Avoid shaking the bottle. Champagne is a carbonated beverage stored under pressure. When you shake the bottle, you build up that pressure to dangerous levels. Opening a highly-pressurized champagne bottle will unleash a mighty spout of champagne and send the cork flying forward at high velocity.[11]
- If you do accidentally shake the bottle, let it sit still for an hour or two so that the contents have time to settle. The CO2 will absorb back into the drink more quickly if the champagne is cold.[12]
- Pour slowly. Champagne is carbonated, and the bubbly liquid rises quickly when poured into a glass. Don't spill and waste champagne – especially if you are serving someone else![13]
- Hold the glass upright. Do not slant it to pour.
- Fill a third of each glass with champagne. Then, top up the servings once you've poured a bit for everybody.[14]
- Do not touch the spout onto the rim of anyone's glass. Champagne is often stored in cellars, and in some circles it is considered poor etiquette to risk dirtying someone's glass.
- The less sound the better. Ideally, a small hiss is all you'll hear. This means your wine was adequately chilled, and that you are not risking your precious beverage overflowing all over the ground!
- Do not let go of the body of the bottle as the cork is coming out. The bottle can shoot off towards the ground and break.
- Do NOT attempt to open a bottle which is not completely chilled. A warm or room-temperature bottle is more likely to pop and spray all over the place. Make sure you chill your champagne bottle before opening it.
- Do not let go of the cork as you pull it out. It can shoot out at high velocity. If the cork is aimed in the wrong direction, it might break a valuable object or seriously hurt somebody. Do not point the bottle at yourself or others while opening.
- Do not pry the cork or use a corkscrew to open the bottle.
EditThings You'll Need - Chilled champagne
- Kitchen towel
- Champagne glasses
EditRelated wikiHows EditSources and Citations EditQuick Summary
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