Homemade mochi ice cream
"Originating in Japan, mochi are rice “cakes” traditionally filled with a sweetened bean paste. In the case of mochi ice cream (invented by Japanese-American business woman, Frances Hashimoto) the rice cake is instead filled with ice cream. In the homemade version, you can use any ice cream you like. The chewy, rice cake coating here is thinner than the classic mochi and a nice, light summer treat."
Difficulty
Easy 👌Ingredients
Utensils
ice cream scoop, muffin liner, baking sheet, bowl, whisk, plastic wrap, microwave, rubber spatula, rolling pin, cookie cutter
How-To Videos
How to measure
Nutrition per serving
Step 1/4
- 66⅔ g ice cream
- ice cream scoop
- muffin liner
- baking sheet
Scoop the desired ice cream flavor into balls and place in silicone muffin molds. Transfer to freezer and let chill while preparing the mochi dough.
Step 2/4
- 16⅔ g glutinous rice flour
- 33⅓ g sugar
- assorted food coloring
- bowl
- whisk
- plastic wrap
- microwave
- rubber spatula
Mix sticky rice flour, water, and sugar in a bowl while whisking until you get a smooth, lump-free paste. At this point, you can also add a few drops of food coloring, if desired. Cover with plastic wrap and microwave the mixture for approx. 4 min. at 600W. Remove and stir gently with a rubber spatula. Then microwave again for approx. 2 min. Stir the mixture carefully (attention, it's very HOT!)
Step 3/4
- 16⅔ g tapioca starch
- rolling pin
- cookie cutter
Generously spread the tapioca starch on a clean work surface and place the mochi dough on it, also dusting generously with tapioca starch. Thinly roll it out with a rolling pin and then cut out 6 circles using a cookie cutter ring (approx. 10 cm/ 4 in. in diameter).
Step 4/4
Fill each circle with a scoop of ice cream, fold over and twist together at the end to seal firmly. Transfer to freezer and let chill for approx. 1.5 – 2 hrs., or until firm. Once ready to serve, take out or the freezer and serve immediately. Enjoy!
