Mochi Ice Cream Recipe
Sweet rice cake filled with ice cream.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Mochi Dough Preparation
- 1
Mix the Ingredients
In a large bowl, combine the sweet rice flour and granulated sugar. Gradually add the water while stirring until you have a smooth batter.
- 2
Cook the Dough
Transfer the batter to a microwave-safe dish. Cover with a damp paper towel and microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1 minute. Stir again, cover, and microwave for an additional 30 seconds. The dough should be sticky and slightly translucent.
- 3
Cool the Dough
Let the mochi dough cool for about 10 minutes until it is manageable to touch.
- 4
Prepare Surface
Sprinkle cornstarch on a clean surface to prevent sticking. Transfer the mochi dough onto the surface.
- 5
Shape the Mochi
Dust your hands with cornstarch. Take a portion of the dough and flatten it into a circle about 3 inches in diameter. Repeat until all dough is shaped.
Assembly
- 6
Scoop Ice Cream
Using a small ice cream scoop, scoop out balls of ice cream and place them on a parchment-lined baking sheet. Return to the freezer for about 10 minutes to firm up.
- 7
Fill the Mochi
Take the mochi dough circles and place a ball of ice cream in the center of each. Gently stretch the edges of the mochi to wrap around the ice cream and pinch to seal. Make sure the ice cream is fully enclosed.
- 8
Chill the Mochi
Place the filled mochi back onto the parchment-lined baking sheet and return to the freezer for at least 30 minutes to set.