Daifuku Ice Cream

Share on facebook
Share on whatsapp
Share on print


Daifuku Skin:

  • 30 g CAP BINTANG Corn Flour
  • 105 g CAP 3 KAMBING Glutinous Rice Flour
  • 185 g Milk
  • 65 g Sugar
  • 20 g Butter
  • *Corn flour for dusting

The Fillings:

  • 1 box Ice cream
  • 1 handful of Strawberries

Cooking Method

Instructions : Daifuku Skin

  • Mix all the ingredients apart from butter together and transfer to a microwave safe vessel.
  • Microwave the mixture for 1 minute. Remove from the microwave and stir.
  • Once done, place it back in the microwave oven and microwave for another minute.
  • Remove and stir. Once stirred, place it back in the microwave and microwave for the final 10 seconds.
  • Remove from the microwave oven and stir in the butter with a spatula.
  • Once the temperature is tolerable, knead the dough until a smooth mixture is achieved.
  • Dust the clean working bench with a little bit of corn flour. Remove the dough and place it on top of the dusted bench. Dust the top of the skin and flatten it slightly with your palm.
  • Using a rolling pin roll out the desired thickness of daifuku skin. Cut it out with a 5 inch ring cutter.
  • Remove the ice cream balls from the freezer and wrap the ice cream with the daifuku skin immediately and transfer back to the freezer.

Instructions : The Fillings

  • Lay a piece of cling film on the worktop.
  • Select a box of preferred ice cream and scoop out a 30 g of ice cream and place it on top of the cling film.
  • Remove the tip of the strawberry and place it right in the centre of the ice cream and top it up with another 30g of ice cream.
  • Hold the 4 edges of the clingfilm up and start twisting and tightening the cling film until a ball shape is formed.
  • Reserved in the freezer to harden and ready to serve.