Mochi Ice Cream Recipe
Delicious ice cream wrapped in sweet, chewy rice dough.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Prepare the Mochi Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the glutinous rice flour and sugar.
- 2
Add Water
Slowly add the water to the bowl, stirring continuously to form a smooth batter.
- 3
Prepare for Steaming
Transfer the batter into a heatproof dish or a steaming pan lined with parchment paper.
- 4
Steam the Mixture
Steam the batter over boiling water for about 20 minutes, stirring halfway through, until it becomes translucent and sticky.
- 5
Cool and Add Cornstarch
Once cooked, remove from steam and let it cool slightly. Dust your work surface with cornstarch to prevent sticking.
- 6
Knead Dough
Once cool enough to handle, knead the dough for a few minutes until smooth.
- 7
Color the Dough (Optional)
If desired, add a few drops of food coloring to the dough and knead until evenly colored.
Form the Mochi Ice Cream
- 8
Prepare Ice Cream
Scoop out the ice cream and form it into small balls (about 1-2 tablespoons each) and place them on a parchment-lined tray. Freeze for at least 30 minutes.
- 9
Wrap Ice Cream in Mochi
Dust your hands and the mochi dough with cornstarch. Take a small piece of mochi dough and flatten it into a circle. Place a frozen ice cream ball in the center and carefully wrap the dough around it, sealing the edges.
- 10
Repeat the Process
Repeat the process with the remaining ice cream and mochi dough until all are wrapped.
- 11
Final Freeze
Place the wrapped mochi ice cream balls back in the freezer for at least 1 hour to firm up.