Mochi Ice Cream
User Reviews
5.0
3 reviews
Excellent
Mochi Ice Cream
Report
Mochi ice cream is a Japanese dessert consisting of a wrap of glutinous rice flour containing a scoop of ice cream.
Share:
Ingredients
- ⅔ cup glutinous rice flour
- ⅔ cup water
- ⅓ cup sugar
- 1 cup cornstarch (or potato starch)
- Ice cream (different flavors)
Equipment
- 12 Cupcake liners (paper or silicone)
- 1 ice cream scooper
- 1 Rolling pin
- 1 Round cookie cutter (or a 4-inch diameter round bowl)
- parchment paper
- Rubber spatula
- pastry brush
Add to Shopping List
Instructions
- Using the ice cream scooper, place a scoop of ice cream in each cupcake liner. The ice cream melts quickly, so immediately place the cupcake holders in the freezer for a few hours or until the ice cream scoops are completely frozen.
- Once the ice cream scoops are frozen, mix the glutinous rice flour and the sugar in a bowl and whisk the mixture.
- Add water and mix well until obtaining a homogeneous mixture.
- Coloring of the mochi dough (optional)
- Add food coloring, a little juice or some purée (ideally from the same fruit as the ice cream) to the mixture and stir.
- Cover the bowl with plastic wrap.
- Place the bowl in the microwave and heat it at high temperature for 1 minute.
- Remove the bowl and stir the content using a rubber spatula.
- Cover again with plastic wrap and bake for 1 minute. Stir again, cover and bake again for 30 seconds to finish baking.
- Cover the countertop with parchment paper and generously sprinkle with cornstarch (or potato starch).
- Transfer the baked mochi dough on it.
- To prevent it from sticking, sprinkle cornstarch (or potato starch) on the mochi once again.
- Apply generous amounts of cornstarch on the rolling pin and on your hands.
- Once it has somewhat cooled down, roll the mochi dough into a thin layer using the rolling pin.
- Using parchment paper, transfer the mochi dough to a large baking sheet.
- Refrigerate for 15 minutes.
- Remove the mochi dough from the refrigerator and cut out circles using the cookie cutter.
- Dust excess starch with a pastry brush.
- If any part is sticky, cover first with cornstarch (or potato) and dust off.
- Place plastic wrap on a plate, then add the cut mochi circle and put another layer of plastic wrap on top of it.
- Repeat for every mochi circle.
- With the leftover mochi dough, roll it into a ball, then spread it again into a thin layer and cut out circles from the dough.
- On the countertop, place a sheet of plastic wrap. Place a mochi circle on it.
- Take a scoop of ice cream from the freezer and place it on the mochi wrapper.
- Pinch the four corners of the mochi circle together to wrap the ice cream scoop.
- When the mochi becomes sticky, sprinkle some cornstarch on the sticky area and seal the opening.
- Quickly cover with plastic wrap and turn over to close.
- Place each mochi ice cream in a tray so that it retains its shape.
- Repeat the operation. Work on one frozen mochi at a time to keep the ice frozen.
- Put the frozen mochi back in the freezer for a few hours.
- When they are ready to serve, leave them at room temperature for a few minutes until they soften a little.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
