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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Mochi Dough Preparation
- 1
Mix Dry Ingredients
In a medium mixing bowl, whisk together the sweet rice flour and granulated sugar until well combined.
- 2
Add Water
Gradually pour in the water while stirring the mixture until you achieve a smooth batter.
- 3
Cook the Mixture
Transfer the batter to a microwave-safe dish. Cover it with plastic wrap (leave a small vent for steam). Microwave on high for 1 minute, stir, then microwave for another minute. Stir again and then microwave for a final 30 seconds, until the dough is slightly translucent and sticky.
- 4
Cool the Dough
Remove the dish from the microwave and let the mochi dough cool for about 10 minutes.
Forming Mochi Ice Cream
- 5
Prepare the Surface
Dust a clean surface with cornstarch to prevent sticking.
- 6
Roll Out the Dough
Once the dough has cooled enough to handle, transfer it to the dusted surface. Use a rolling pin to flatten it to about 1/4 inch thickness.
- 7
Cut the Dough Circles
Using a round cookie cutter (about 3 inches in diameter), cut out circles from the mochi dough.
- 8
Fill with Ice Cream
Scoop about 2 tablespoons of ice cream onto the center of each mochi circle. Be careful not to overfill.
- 9
Wrap the Mochi
Pinch the edges of the mochi dough together to seal the ice cream inside. Make sure there are no gaps.
- 10
Chill the Mochi
Place the filled mochi on a plate lined with parchment paper and freeze for at least 1 hour to set.
