In hot weather, ice cream will definitely be an ideal choice to cool down. Today, TasteVN will introduce you to 2 simple ways to make ice cream from glutinous rice flour that are unique in taste, ensuring it remains soft, delicious, and irresistible. Let’s get cooking right away!
1. Banana ice cream from glutinous rice flour
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Preparation
15 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for Banana ice cream from glutinous rice flour For 5 ice cream sticks
Banana 300 gr (2 – 3 fruits) Glutinous rice flour 50 gr Sweetened fresh milk 100 ml Banana essence 1/2 teaspoon Sugar/salt a little Filtered water 300 ml
How to choose fresh ripe bananas
- When choosing bananas, pay attention to the stem; avoid buying fruits with sticky sap on the stem, as these are bananas that have been artificially ripened, and the taste is not as sweet and fragrant as naturally ripe bananas.
- Choose those that have a dark yellow color with some small brown or black spots, and when held, feel that the inside is soft, as these are naturally ripe bananas.
- Avoid buying bananas that are smooth on the outside and have eye-catching colors, as they may have been soaked in chemicals, which will taste very unripe, bland, and sometimes slightly bitter.
Tools Required
How to Make Banana Ice Cream from Sticky Rice Flour
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Prepare and Blend the Bananas
Buy bananas, peel them, cut them into small pieces, then proceed to blend until smooth.
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Cook the Mixture of Milk, Sticky Rice Flour, and Blended Bananas
In this step, first, you add 250ml of fresh milk with sugar, 3 tablespoons of sugar, and 1/2 teaspoon of salt, stirring until the sugar and salt completely dissolve.
Next, mix 50ml of water with 50g of sticky rice flour, then stir continuously to dissolve the flour completely.
Tip:- If you don’t have sticky rice flour, you can use tapioca flour, corn flour, or wheat flour.
- If using wheat flour to make it, be sure to add a little corn flour to create a stickiness that makes the ice cream taste better.
Pour the milk mixture into a pot, boil on high heat until the surface of the water bubbles.
Next, add the sticky rice flour mixture, stirring until the water thickens slightly, then reduce the heat and add the blended bananas, stirring gently and evenly to combine the ingredients.
When the mixture has completely thickened, turn off the heat and add 1/2 teaspoon of banana oil to the pot to create a fragrant aroma for the ice cream.
Tip: To enhance the aroma of the ice cream, you can use vanilla instead of banana oil.
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Pour into molds and freeze
Wait for the mixture to cool completely, then scoop it into each popsicle mold, and place it in the freezer refrigerator for 4 – 6 hours until the ice cream is fully frozen.
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Final Product
Banana ice cream made from glutinous rice flour is soft and chewy with a natural sweet flavor from bananas, a creamy taste from milk blended with a light banana oil aroma that enhances its appeal. On hot days, enjoying a stick of banana ice cream like this is truly ideal, isn’t it?
2. Coconut ice cream from glutinous rice flour
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Preparation
10 minutes
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Cooking
10 minutes
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Difficulty Level
Easy
Ingredients for Coconut ice cream from glutinous rice flour For 3 sticks
Glutinous rice flour 100 gr Coconut milk 30 ml Grated coconut 100 gr Fresh milk 100 ml (either unsweetened or sweetened is fine) Salt/ sugar A little Filtered water 200 ml
See details: How to make smooth, delicious, simple coconut milk at home
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How to make Coconut Ice Cream from glutinous rice flour
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Cook the mixture of glutinous rice flour and coconut milk
Add to a pot 100g glutinous rice flour, 100ml fresh milk (unsweetened or sweetened), 5 tablespoons of sugar, 1/2 teaspoon of salt, and 30ml of coconut milk, stir well to mix the ingredients together, then let the flour rest for 30 minutes.
Then place the mixture on the stove and cook over low heat until the flour boils and bubbles appear. When the mixture thickens, turn off the heat, cover the pot to let it steam until the flour rises and is fully cooked.
Tip: To prevent the mixture from clumping and to ensure the flavors are blended, be sure to stir the flour evenly and in the same direction while cooking.
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Mix the coconut cream mixture
When the flour mixture has cooled, continue to add 50gr of grated coconut and mix well until the coconut is evenly incorporated into the flour, forming a smooth, pliable mass.
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Pour into molds and freeze
Then, pour this coconut cream mixture into popsicle molds, and then place it in the freezer refrigerator for about 4 – 6 hours to freeze completely.
After that, take the ice cream out of the molds, roll it in the remaining 50gr of grated coconut so that the coconut evenly covers the surface of the ice cream, and it’s done!
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Final product
The coconut ice cream made from sticky rice flour has a fluffy and chewy texture without ice crystals, with a sweet, creamy taste from the coconut milk, combined with the crunchy sweetness of the grated coconut, making it an ideal ice cream to refresh on hot days.
Through this article, TasteVN hopes that you have added 2 ways to make ice cream from sticky rice flour that are extremely simple, convenient, but very delicious to treat your family. Wish you success and don’t forget to leave your feedback after trying it out!
