Mochi Ice Cream Recipe
Make Mochi Ice Cream Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Mochi Dough Preparation
- 1
Mix the Dry Ingredients
In a medium mixing bowl, combine the sweet rice flour and granulated sugar. Mix well to ensure that the sugar is evenly distributed.
- 2
Add Water
Gradually add the water to the dry ingredients, stirring continuously until you have a smooth batter without any lumps.
- 3
Steam the Mixture
Transfer the batter to a heatproof dish and cover it with plastic wrap or a lid. Steam the mixture over boiling water for about 20 minutes, or until the dough is slightly translucent and cooked through.
- 4
Cool the Dough
Once cooked, remove the dish from the steamer and let the mochi dough cool at room temperature for about 10 minutes.
- 5
Dust with Cornstarch
Sprinkle a clean working surface with cornstarch to prevent sticking. Transfer the mochi dough to the surface and dust the top with more cornstarch.
- 6
Knead the Dough
Knead the dough gently for a few minutes until it becomes smooth and pliable.
Assembling Mochi Ice Cream
- 7
Prepare Ice Cream Balls
Scoop the ice cream of your choice into balls using an ice cream scoop. Place them on a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
- 8
Form Mochi Wrappers
Divide the mochi dough into equal pieces (around 2-3 inches in diameter). Flatten each piece into a circle about 1/4 inch thick.
- 9
Wrap Ice Cream
Take one ice cream ball and place it in the center of a mochi circle. Gently fold the edges of the mochi dough over the ice cream, pinching to seal it completely. Ensure there are no gaps.
- 10
Repeat the Process
Repeat the process with the remaining ice cream balls and mochi dough pieces until all the ice cream is wrapped.
- 11
Freeze the Mochi Ice Cream
Place the wrapped mochi ice cream back onto the parchment-lined baking sheet and freeze for at least 4 hours to firm up.