More x2 Baking with Kratom

Mochi

Ingredients:

  • 1 cup sweetened red bean paste (or other flavors of your liking)
  • 1 cup sweet rice flour (mochiko)
  • 1 teaspoon Kratom powder
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 cup cornstarch, for rolling dough out

Directions:

  • Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and Kratom powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
  • Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
  • Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Mochi Ice Cream

Ingredients:

  • 10 small scoops vanilla ice cream
  • 1/2 cup sweet rice flour
  • 1/2 cup cold water
  • 1 pinch salt
  • 2 tablespoons white sugar
  • 1 teaspoon Kratom powder
  • 1 tablespoon cornstarch, or as needed

Directions:

  • Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
  • Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
  • Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk Kratom powder into rice flour mixture.
  • Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
  • Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
  • Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
  • Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

Ice Cream

Ingredients:

  • 1 tablespoon Kratom powder, or more to taste
  • 1 cup milk
  • 2 cups heavy whipping cream
  • 3/4 cup sugar
  • 2 eggs

Directions:

  • Whisk Kratom powder in a bowl to remove any lumps; add a splash of milk and whisk until Kratom powder is completely dissolved. Gradually whisk remaining milk into Kratom mixture.
  • Combine cream and Kratom mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
  • Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot Kratom mixture into egg mixture; mix thoroughly. Repeat with remaining Kratom mixture. Pour mixture back into the pot.
  • Cook and stir Kratom mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
  • Pour cooled Kratom mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Super Easy Ice Cream

Ingredients:

  • Kratom powder
  • Ice cream (your choice of flavor)
  • Toppings (optional)

Directions:

  • Scoop your choice of ice cream in a bowl. Add topping (optional) and your daily dose of Kratom powder.

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