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1
Wash the unpeeled satoimo well.
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2
Wrap in plastic and microwave.
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3
When a bamboo skewer goes through easily, remove the peel with your hands.
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4
250 g of satoimo unpeeled is about 200 g peeled.
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5
Put the satoimo, milk, sugar, salt and vanilla essence in a food processor, and process until smooth.
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6
Do this while the satoimo is still warm.
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7
It should have a thick consistency that won't drop from a spoon at this point.
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8
Transfer to a container and freeze.
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9
It will freeze in 2 to 4 hours.
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10
If you have the energy, pierce it several times with a fork just before it freezes solid to open many holes.
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11
This is to defrost it easier when it's time to eat it.
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12
When you want to eat this, defrost using the microwave's defrost function to soften it (or leave it out at room temperature)and mix well until it's your desired consistency.
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13
Cheese flavor: This is the version in the top photo.
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14
Add 100 g of cream cheese, 1 teaspoon rum, and 1/2 to 1 tablespoon of lemon juice to the base.
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15
Black sesame flavor: Add 1 tablespoon of black sesame seeds and 1 tablespoon of ground black sesame seeds to the base.
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16
Chocolate flavor: Add 40 g of bar chocolate and 1 tablespoon of cocoa powder.
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17
Warm up the milk in the base beforehand.
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18
Break up the chocolate bar and add to the food processor.
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19
Coffee and banana flavor: For coffee flavor, add 1 tablespoon of instant coffee to the base (it will be quite strong).
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20
For banana, add 100 g of banana and 1 tablespoon of banana liqueur to the base.
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21
Matcha and condensed milk flavor: To add matcha tea flavor, add 1 1/2 tablespoons to the base.
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22
For condensed milk flavor, use 3 tablespoons of sugar in the base and add 3 to 4 tablespoons of condensed milk.
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23
Zunda flavor: Add 50 g of shelled edamame (100 g before shelling).
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24
Raspberry flavor: Add 50 g of raspberries to the base.
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25
I made the sauce by processing raspberries and condensed milk together.
