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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Mochi Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of sweet rice flour and 1 tablespoon of granulated sugar. Whisk together until well combined.
- 2
Add Water
Gradually add 1 cup of water to the dry ingredients, stirring continuously to prevent lumps from forming.
- 3
Cook the Mixture
Transfer the mixture to a microwave-safe bowl. Cover with plastic wrap and microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1-2 minutes until the dough is thick and slightly translucent.
- 4
Cool the Dough
Once cooked, let the mochi dough cool for a few minutes until manageable. Dust a clean surface with cornstarch to prevent sticking.
- 5
Knead the Dough
Transfer the dough onto the dusted surface and knead it gently for about 1-2 minutes until smooth.
- 6
Roll out the Dough
Using a rolling pin, roll out the mochi dough to about 1/4 inch thick. Cut out circles using a cookie cutter or a glass.
Assembling Mochi Ice Cream
- 7
Prepare Ice Cream
Scoop your choice of ice cream (2 cups total) and form into small balls, about 1 tablespoon each. Place the ice cream balls on a parchment-lined tray and freeze for about 30 minutes.
- 8
Wrap Ice Cream with Mochi
Take a mochi circle, place one ice cream ball in the center, and fold the edges over to seal the ice cream inside. Make sure to pinch the edges together to prevent any ice cream from leaking out.
- 9
Dust with Cornstarch
Dust the outside of the mochi ice cream with cornstarch to avoid sticking. Repeat the process for all ice cream balls.
- 10
Final Freeze
Place the assembled mochi ice creams back in the freezer for at least 1 hour to firm up before serving.