Mochi Ice Cream (2pcs) Recipe
Ice cream wrapped in Japanese rice cake. Flavors: Green Tea, Vanilla, Mango, Red Bean, Strawberry.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Prepare Ice Cream
Scoop your chosen ice cream flavor into small balls about 1-2 tablespoons in size. Place them on a parchment-lined tray and freeze for at least 2 hours until firm.
Make Mochi Dough
Cook the Dough
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the dough, then cover and microwave for another minute. Stir again and microwave for a final 30 seconds. The dough should be sticky and translucent.
Dust with Cornstarch
Sprinkle a clean surface with cornstarch to prevent the mochi from sticking. Carefully transfer the hot mochi dough onto the dusted surface.
Flatten and Shape
Using your hands (dusted with cornstarch), flatten the mochi dough into a round disk about 1/4 inch thick. Use a knife or cookie cutter to cut out circles that are large enough to wrap around the ice cream balls.
Assemble Mochi Ice Cream
Wrap Ice Cream
Take a mochi circle and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.
Repeat Process
Repeat the wrapping process for the remaining ice cream balls and mochi circles.
Final Freeze
Place the wrapped mochi ice cream back on the tray and freeze for at least 30 minutes before serving.