Japanese 15 min

Mochi Ice Cream

Name: Mochi Ice Cream
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup mochiko (sweet rice flour); 1 cup sugar; 1 cup water; 2 tablespoons cornstarch (for dusting); 1 pint ice cream of choice (vanilla, matcha, or red bean); Food coloring (optional)

dessertdairy-freevegan

Ingredientsfor 2

180

Cal

Protein

40g

Carbs

Fat

11 cup mochiko (sweet rice flour)
21 cup sugar
31 cup water
42 tablespoons cornstarch (for dusting)
51 pint ice cream of choice (vanilla, matcha, or red bean)
6Food coloring (optional)

Order ingredients on Instacart

Instructions

1
Scoop 8 balls of ice cream (about 1.5 tablespoons each) onto a parchment-lined baking sheet. Freeze until rock solid, at least 1 hour. The ice cream must be very firm or it will melt before you can wrap it.
2
Mix mochiko, sugar, and water in a microwave-safe bowl until completely smooth. Microwave on high for 2 minutes, stir vigorously, microwave 2 more minutes, stir again. The mochi will be extremely sticky and look translucent. Microwave one final minute until the dough is springy and glossy.
3
Generously dust a clean surface and rolling pin with cornstarch. Quickly transfer the very hot mochi dough onto the dusted surface and roll to a 1/4-inch thick sheet. The mochi cools and stiffens fast — work quickly. Cut into 8 circles using a round cutter or glass (about 4-inch diameter).
4
Working with one circle at a time (keep others covered), place a frozen ice cream ball in the center. Gather the mochi edges up and around the ice cream, pinching tightly to seal. The pinched seam should be on the bottom.
5
Place each assembled mochi seam-side down in a cupcake liner and freeze for at least 30 minutes before serving. Remove from freezer 2 minutes before eating to soften the mochi shell slightly.