Mochi Ice-Cream
Soft, sweet and chewy mochi made from glutinous rice flour wrapped around a creamy ice-cream centre.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Mochi
- Method: Intermediate
- Cuisine: Japanese
Ingredients
Scale
- 130g Glutinous rice flour (1 cup)
- 240g Water (1 cup)
- 65g Sugar  (1/3 cup)
- 2 tsp Matcha powder (optional- for matcha flavour)
- 2 tsp Freeze-dried raspberry powder (optional- for raspberry flavour)
- A few drops of food colouring, in your colour choice
- 6 scoops of your choice of ice-cream
- Cornstarch, for dusting
Instructions
- Line a cupcake tray with 6 paper cases
- Scoop your choice of ice-cream into 6 round balls and place them in the cupcake cases
- Place the ice-cream in the freezer to firm up for 3 hours, or overnight
- Combine the glutinous rice flour, water, sugar and matcha or freeze dried fruit powder (if you are using) together in a microwave-safe bowl and whisk to combine
- Cover with plastic wrap and use a fork to pierce several holes
- Microwave for 2 minutes on high
- Remove from the microwave and stir the mixture
- Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour
- Mix/pound your mochi for a minute or two, with a wooden spoon or rubber spatula, until stretchy and elastic
- Generously dust a baking sheet with cornstarch
- Transfer the mochi to the baking sheet and dust with more cornstarch
- Gently roll the mochi out into a rectangle with a rolling pin, dusting with more cornstarch as required- as the mochi is very sticky the cornstarch prevents it from sticking to your work surface, hands and rolling pin
- Dust the excess cornstarch from the mochi dough with a pastry brush
- Use a large cookie cutter or small bowl to cut out circles from the mochi dough that are large enough to wrap around your scoop of ice-cream
- Remove the ice-cream from the cupcake wrapper and place in the centre of the mochi round
- Pull the sides of the mochi over the ice-cream and pinch to seal
- Place the sealed mochi ice-cream in a new cupcake cake seam side down
- Repeat with remaining ice-cream and mochi, re-kneading and rolling the mochi dough if needed
- Freeze the completed mochi for a minimum of 1 hour to set before enjoying
- Remove from the freezer and allow them to sit at room temperature for 10 minutes before consuming
Find it online: https://zhangcatherine.com/mochi-ice-cream/