Mochi Ice Cream - Mix & Match Recipe
sticky rice cake filled with your choice of the following ice cream flavors: black sesame, mango, matcha, chocolate hazelnut, lychee, seasonal are all vegan
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Ingredients
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Mochi Ingredients
Method
Preparation Instructions
- 1
Make the Mochi Dough
In a large microwave-safe bowl, combine sweet rice flour, sugar, and water. Stir until smooth. Cover the bowl with plastic wrap and microwave on high for 1 minute. Carefully stir, recover, and microwave for another minute. Stir again, then microwave for a final minute. The mixture should be sticky and slightly translucent.
- 2
Dust with Cornstarch
Transfer the mochi dough to a clean surface dusted with cornstarch. Sprinkle more cornstarch on top of the dough to prevent sticking.
- 3
Shape the Mochi
Using your hands, knead the dough gently until smooth. Pinch off small pieces (about 1.5 inches in diameter) and flatten them into circles. Make sure they are thin enough to wrap around the ice cream but thick enough to hold their shape.
- 4
Fill with Ice Cream
Scoop your choice of ice cream flavors into small balls, about 1 tablespoon each. Place the ice cream ball in the center of a mochi circle and carefully fold the edges over the ice cream, pinching to seal. Repeat with remaining dough and ice cream.
- 5
Freeze
Place the filled mochi on a tray lined with parchment paper and freeze for at least 2 hours until firm.
- 6
Serve
Once frozen solid, mochi ice cream can be enjoyed immediately or stored in an airtight container in the freezer for up to a week.
